Hearty and Delicious Sausage Kimbap
Super Simple Sausage Kimbap Recipe: A Hit for Kids and Adults!
Introducing a sausage kimbap recipe perfect for those days when you’re short on ingredients or just want a quick, delicious kimbap fix. Even without a lot of special ingredients, the savory flavor of the sausage combined with rice, egg, and carrots creates a truly delightful kimbap. Make this fantastic sausage kimbap, an irresistible snack for kids or a satisfying meal!
Basic Kimbap Ingredients- 2 sausages (choose your favorite kind)
- 2 sheets of kimbap seaweed
- 1.5 bowls of cooked rice (prepare warm)
- 4 eggs
- 1/4 carrot
- Plenty of cooking oil
Egg Seasoning- 1/3 tsp salt
- A pinch of pepper
Rice Seasoning- 1/2 tsp salt
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1/3 tsp salt
- A pinch of pepper
Rice Seasoning- 1/2 tsp salt
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl. Season them with 1/3 tsp of salt and a pinch of pepper, then whisk well. This seasoning will make the eggs taste much better.
Step 2
Wash and peel the 1/4 carrot, then finely mince it. If the pieces are too large, the texture won’t be as pleasant, so aim for very small pieces. Mix the minced carrot into the seasoned egg mixture. The colorful addition will make it even more appealing to children.
Step 3
Heat a generous amount of cooking oil in a pan over low heat. Pour in the entire egg mixture. It’s crucial to cook it slowly over low heat to prevent burning. Wait patiently until the egg is cooked through and golden brown.
Step 4
Once the egg is cooked, carefully remove it from the pan. Trim off any uneven edges to make it easier to work with. Then, cut the egg sheet into 2-3 pieces (about 1.5-2 cm thick is ideal).
Step 5
Now, let’s prepare the sausages. Lightly grease a pan with oil and roll the 2 sausages around to cook them until they are nicely browned on all sides. Warm, cooked sausages taste better and have a good texture inside the kimbap.
Step 6
It’s time to season the rice for the kimbap filling. In 1.5 bowls of warm cooked rice, add 1/2 tsp of salt, 1 Tbsp of toasted sesame seeds, and 2 Tbsp of sesame oil. Mix everything thoroughly. Seasoning the rice while it’s warm helps the flavors meld beautifully.
Step 7
Trim the kimbap seaweed sheets to match the length of your sausages for a perfect fit. Spread a thin, even layer of the seasoned rice onto one sheet of seaweed. A key tip: don’t spread the rice too thickly, or the kimbap might burst or be difficult to roll.
Step 8
Place the cooked egg piece on top of the rice, followed by the cooked sausage lined up neatly. First, gently roll the kimbap using the egg as a base. Then, wrap the entire roll with the seaweed sheet, rolling it tightly. Lightly moisten the edge of the seaweed with water to help it seal.
Step 9
After rolling the kimbap, use a kimbap mat or your hands to press firmly and shape it. This gentle pressure ensures the filling stays in place and results in neat, well-formed kimbap rolls.
Step 10
Finally, cut the kimbap into uniform, bite-sized pieces. Lightly wetting your knife with water or a little oil will prevent the rice from sticking and ensure clean cuts. Enjoy your delicious homemade sausage kimbap!
