Hearty Burdock Salad Kimbap Delight
Clear Out Your Fridge! A Special Burdock Salad Kimbap Recipe
Tired of the same old kimbap? Jazz up your meals by repurposing leftovers into this fantastic homemade kimbap! This unique Burdock Salad Kimbap is perfect for a weekend treat, a satisfying meal, or even a delightful picnic lunch. Find more details on our blog: https://blog.naver.com/yejin1108/221190232691
Kimbap Ingredients- 2 cups cooked rice, warm
- 4 Tbsp seasoned anchovies (sweet and savory)
- 4 Tbsp braised burdock root (for a crunchy texture)
- 4 Tbsp baby greens (for fresh flavor)
- 2 strips pickled radish (sweet and tangy)
- 2 cans Spam, sliced
- 2 sheets of kimbap seaweed (nori)
Rice Seasoning & Sesame Seeds- 2 Tbsp sesame oil
- A pinch of salt
- A sprinkle of toasted sesame seeds (for added nuttiness)
- 2 Tbsp sesame oil
- A pinch of salt
- A sprinkle of toasted sesame seeds (for added nuttiness)
Cooking Instructions
Step 1
In a bowl, gently mix the warm cooked rice with 1 Tbsp of sesame oil and a pinch of salt. Season the rice well, but be careful not to mash the grains. A gentle folding motion with a rice paddle works best to keep the rice fluffy.
Step 2
Lay a sheet of kimbap seaweed, shiny side down, on a bamboo rolling mat or a clean surface. Spread the seasoned rice evenly and thinly over the seaweed, leaving about a 1-2 cm border along the top edge. Ensuring an even layer of rice is key to preventing the kimbap from bursting when rolled.
Step 3
Arrange your fillings neatly over the rice. Start with the baby greens, followed by the seasoned anchovies, braised burdock root, and finally the pickled radish strips, laid out lengthwise. Don’t overfill, as this can make rolling difficult and cause the kimbap to break.
Step 4
Place the sliced Spam pieces on top of the pickled radish. The savory, salty flavor of the Spam will add a wonderful depth to the kimbap.
Step 5
Carefully roll the kimbap tightly using the mat, tucking in the fillings as you go. Moisten the top edge of the seaweed with a little water to help seal the roll securely. A tight roll ensures neat slices later.
Step 6
Brush the outside of the rolled kimbap with the remaining 1 Tbsp of sesame oil for a glossy finish. Slice the kimbap into bite-sized pieces, about 1.5 cm thick. A lightly oiled knife will prevent the rice from sticking. Finish with a sprinkle of toasted sesame seeds for an extra nutty aroma. Enjoy your delicious Burdock Salad Kimbap!
