Nutrient-Packed Potato Cheese Kimbap Recipe
How to Make Delicious Kimbap with Mashed Potatoes!
Let’s make delicious kimbap by mashing potatoes and combining them with vegetables.
Ingredients- 350g boiled potatoes, mashed
- 100g cooked rice
- 3 sheets of kimbap seaweed (nori)
- 40g red bell pepper, finely chopped
- 40g green bell pepper, finely chopped
- 6 slices of cheddar cheese
- 12 leaves of perilla leaves (shiso)
- 50g ham, finely chopped
- 20g carrot, finely chopped
- 20g onion, finely chopped
- 4-5 eggs
Seasoning- 4 Tbsp mayonnaise
- 1 Tbsp salt
- 6 pinches of black pepper
- 4 Tbsp mayonnaise
- 1 Tbsp salt
- 6 pinches of black pepper
Cooking Instructions
Step 1
Finely chop 20g of onion, 20g of carrot, and 3 perilla leaves. It’s best to chop the vegetables into very small pieces for an even texture within the kimbap.
Step 2
Crack 4-5 eggs into a bowl. Add the chopped onion, carrot, and perilla leaves, along with 1/2 tsp of salt and 3 pinches of pepper. Whisk everything together thoroughly.
Step 3
Heat a lightly oiled pan over medium-low heat. Pour in about 1/3 of the egg mixture, spreading it thinly. Once the egg is about halfway cooked, carefully roll it up from one end. Push the rolled egg to one side of the pan, then pour another 1/3 of the egg mixture into the empty space and spread it thinly. Once this layer is half cooked, roll it up with the first roll. Repeat this process with the remaining egg mixture to create a thick, layered omelet. This technique makes for a satisfyingly thick egg layer in your kimbap.
Step 4
Once the egg omelet has cooled slightly, cut it lengthwise into three equal portions.
Step 5
Mash 350g of boiled potatoes until smooth. Using a potato masher or a fork works well. Mashing them while they are still warm will make them easier to break down.
Step 6
Finely chop 40g of green bell pepper, 40g of red bell pepper, and 50g of ham. These will add texture and flavor to the potato filling.
Step 7
In a large bowl, combine the mashed potatoes with the chopped bell peppers, ham, 100g of cooked rice, 1/2 tsp of salt, the remaining 3 pinches of pepper, and 4 Tbsp of mayonnaise. The mayonnaise helps bind the ingredients together and adds creaminess.
Step 8
Mix all the ingredients in the bowl thoroughly. Ensure the mashed potato mixture is well combined with the rice, vegetables, and seasonings for a balanced flavor.
Step 9
Lay a sheet of kimbap seaweed on a cutting board with the rough side facing up. Spread the potato rice mixture evenly over the seaweed, leaving about a 2cm border at the bottom edge. Aim for a thin, even layer to prevent the kimbap from breaking when rolled.
Step 10
Layer 3 perilla leaves over the potato rice. Next, place 2 slices of cheddar cheese, followed by the cut egg omelet. Add pickled radish (danmuji) if desired, though it’s optional for this recipe.
Step 11
Carefully roll the kimbap tightly using a bamboo mat (kimbap mat). Gently press the mat around the roll to shape it. If you don’t have a mat, you can use your hands to shape it firmly.
Step 12
Once rolled, slice the kimbap into bite-sized pieces (about 1.5-2 cm thick). A little sesame oil brushed on the cut edges adds a nice sheen and aroma. Enjoy your homemade potato kimbap! It’s not difficult to make and is packed with nutrition. We’re sure you’ll find it absolutely delicious!^^
