Hearty & Delicious Vegetable Omelet Kimbap
Quick & Healthy Kimbap Using Leftover Namul (Korean Seasoned Vegetables)
Don’t let leftover holiday namul go to waste! This recipe shows you how to make a simple, satisfying, and easily digestible kimbap using seasoned vegetables and a fluffy omelet. The fresh taste of vegetables combined with the soft texture of the egg creates a dish everyone will love. It’s perfect for a quick breakfast or a healthy snack!
Main Ingredients
- Assorted leftover Korean namul (like spinach, fern bracken, balloon flower root) as desired
- 2 bowls of freshly cooked rice
- 3 sheets of kimbap seaweed
- 3 fresh eggs
Seasoning & Extras
- 1 tsp sesame oil
- 1 tsp salt (for rice seasoning)
- A little cooking oil (for omelet)
- 1 tsp toasted sesame seeds
- 1 tsp black sesame seeds
- 1 tsp sesame oil
- 1 tsp salt (for rice seasoning)
- A little cooking oil (for omelet)
- 1 tsp toasted sesame seeds
- 1 tsp black sesame seeds
Cooking Instructions
Step 1
First, prepare the namul. Place the namul in a dry pan and stir-fry until all moisture has evaporated. This step enhances the flavor of the vegetables and prevents the kimbap from becoming soggy. Feel free to use any kind of namul you prefer.
Step 2
In the warm rice, mix in 1 tsp sesame oil, 1 tsp salt, 1 tsp toasted sesame seeds, and 1 tsp black sesame seeds to create flavorful rice. Spread the seasoned rice thinly over a sheet of kimbap seaweed, then artfully arrange the stir-fried namul on top.
Step 3
Whisk the 3 eggs thoroughly and strain them through a sieve to remove any strings for a smoother omelet. Heat a non-stick pan over medium-low heat, add a little cooking oil, and wipe it evenly with a paper towel to lightly coat the surface. Pour the whisked egg mixture into the pan. Once the egg is about halfway cooked, carefully place the prepared rice and namul roll onto the omelet. Gently roll everything up, ensuring it stays compact. Rolling while the egg is still slightly unset will help create a neat shape.
