Crispy and Unique: Cabbage Salad Kimbap Recipe
Make a Special Kimbap Using Fridge Staples: Cabbage Salad Kimbap, a ‘Fridge Clean-out’ Dish
A unique kimbap made with cabbage and other ingredients from your refrigerator.
Kimbap Ingredients- 6 sheets of kimbap seaweed
- 1/6 head of cabbage (approx. 150g)
- 1/2 carrot (approx. 50g)
- 1/2 bell pepper (use different colors for visual appeal)
- 6 imitation crab sticks
- 6 strips of pickled radish
- 18 perilla leaves
- Stir-fried burdock root strips (optional, as desired)
- Mayonnaise (adjust to taste)
Rice Seasoning- 3 bowls of warm cooked rice
- 1.5 Tbsp plum balsamic vinegar
- Pinch of salt
Egg Omelet- 3 eggs
- 1 Tbsp mirin
- A pinch of salt
- Cooking oil
- 3 bowls of warm cooked rice
- 1.5 Tbsp plum balsamic vinegar
- Pinch of salt
Egg Omelet- 3 eggs
- 1 Tbsp mirin
- A pinch of salt
- Cooking oil
Cooking Instructions
Step 1
Finely julienne the fresh cabbage and rinse it in cold water several times to maintain its crispiness. Ensure you drain the water completely.
Step 2
Julienne the carrot into similar thin strips as the cabbage.
Step 3
Crack the eggs into a bowl, add mirin and salt, and whisk well. Heat a generous amount of cooking oil in a pan over low heat. Pour the egg mixture thinly to make an omelet, cooking until golden brown. Once completely cooled, slice it into bite-sized pieces (about 1 cm wide strips are ideal).
Step 4
Prepare the remaining kimbap fillings: cut the imitation crab sticks and pickled radish into manageable sizes. If using, prepare the stir-fried burdock root strips. Julienne the bell pepper.
Step 5
In a bowl of warm rice, mix in the plum balsamic vinegar and salt. Use a rice paddle to gently combine the ingredients, being careful not to mash the rice grains. This seasoning adds a delightful sweet and sour note to the kimbap.
Step 6
Place a sheet of kimbap seaweed, shiny side down, on a bamboo mat. Spread the seasoned rice thinly over about two-thirds of the seaweed. Layer the perilla leaves over the rice. Arrange the prepared cabbage, carrot, bell pepper, imitation crab sticks, pickled radish, and burdock root strips attractively on top. A light drizzle of mayonnaise can enhance the flavor.
Step 7
Using the bamboo mat, tightly roll the kimbap, ensuring the filling is secure. Press firmly to seal the edges. Let the rolled kimbap rest for a moment to allow the seaweed to adhere. Lightly wet a knife with water and slice the kimbap into approximately 1.5 to 2 cm thick pieces for serving. Enjoy your delicious, unique kimbap!
