Flavorful Aged Kimchi Kimbap
Quick Lunch Hack: Homemade Aged Kimchi Kimbap / Aged Kimchi Cheese Kimbap
Introducing a special twist on kimbap! Instead of pickled radish, we’re using tangy, fermented aged kimchi for a burst of flavor. This recipe uses ingredients readily available in your fridge, perfect for a simple yet satisfying meal. Add cheese for an even richer, more decadent version of Aged Kimchi Cheese Kimbap.
Kimbap Ingredients- 2 servings of cooked rice (warm)
- 1/4 head of aged kimchi (well-fermented)
- 2 eggs
- 80g sliced ham or block ham
- 6 fresh perilla leaves (깻잎)
- 2 sheets of kimbap seaweed (gim)
- A little cooking oil (for frying)
- Pinch of salt (for rice seasoning)
- 1 tablespoon sesame oil (for rice seasoning and finishing)
- 1 tablespoon toasted sesame seeds (for rice seasoning and garnish)
- 3 tablespoons cooking wine (mirin or similar, for egg wash and kimchi seasoning)
- 4 slices of cheddar cheese (optional)
Aged Kimchi Seasoning- 1.5 tablespoons perilla oil
- 0.5 tablespoon brown sugar (to balance acidity)
- 1.5 tablespoons perilla oil
- 0.5 tablespoon brown sugar (to balance acidity)
Cooking Instructions
Step 1
First, prepare all the ingredients for your kimbap meticulously. Chop the aged kimchi into bite-sized pieces and julienne the ham. Wash the perilla leaves and pat them dry. Whisk the eggs, ready to make omelets.
Step 2
To the warm rice (for 2 servings), add 1 tablespoon of sesame oil, a pinch of salt, and 1 tablespoon of toasted sesame seeds. Gently mix with a rice paddle until well combined. Seasoning the rice this way helps all the flavors meld beautifully inside the kimbap.
Step 3
In a bowl, crack the 2 eggs, add a pinch of salt and 1 tablespoon of cooking wine. Whisk thoroughly. Lightly oil a pan over medium-low heat and pour in the egg mixture to create thin omelets. Cook until set, then flip and cook the other side. Once cooled slightly, slice the omelets into strips about 0.7cm thick. Slice the ham into similar strips and pan-fry in a little oil until golden brown for extra flavor.
Step 4
Trim any tough outer leaves from the aged kimchi and gently remove excess filling. Rinse it under running water about twice to reduce the sourness slightly. Then, soak the kimchi in water mixed with 2 tablespoons of cooking wine for about 5-10 minutes. This step is crucial for removing any strong, ‘old’ kimchi smell and mellowing its flavor.
Step 5
Squeeze out excess liquid from the soaked aged kimchi. Place it in a bowl and mix with 1.5 tablespoons of perilla oil and 0.5 tablespoon of brown sugar. Gently knead the kimchi until well coated. The nutty aroma of perilla oil and the subtle sweetness of brown sugar perfectly balance the kimchi’s tanginess, making it an ideal filling.
Step 6
Lightly toast the kimbap seaweed sheets over a low flame; this makes them easier to roll and less likely to tear. Place a seaweed sheet on a bamboo rolling mat. Spread the seasoned rice thinly over about two-thirds of the sheet, leaving a small margin at the top. Layer the perilla leaves on top of the rice for a fresh aroma, followed by the egg omelet strips, the seasoned aged kimchi, and finally the pan-fried ham. Carefully roll the kimbap tightly, ensuring the filling is secure. To seal the roll, you can spread a little rice on the top edge of the seaweed. For Aged Kimchi Cheese Kimbap, simply add 2 slices of cheddar cheese on top of the ham before rolling.
Step 7
Brush the outside of the rolled kimbap with a little sesame oil to give it a lovely sheen and add a fragrant aroma. Slice the kimbap into bite-sized pieces, about 1.5 to 2cm thick. Arrange them nicely on a plate. Enjoy your delicious Aged Kimchi Kimbap (or Aged Kimchi Cheese Kimbap) with a side of warm soup or your favorite banchan!
