Nutrient-Rich Chive Kimbap: A Flavorful and Refreshing Recipe
Flavorful Chive Kimbap Recipe
Chives are a powerhouse of nutrients, packed with vitamins A, B1, B2, C, and minerals like iron and calcium, earning them the nickname ‘stamina food of the field.’ Let’s make this delicious chive kimbap today to boost both your health and your palate!
Kimbap Ingredients- 8 sheets of kimbap seaweed
- 4 servings of rice cooked with dried kelp
- 4 eggs
- 2 Tbsp water for egg mixture
- Pinch of salt
- 3 sticks of imitation crab meat
- 5 strips of pickled radish
- 10 strips of simmered burdock root
- 5 strips of ham
Rice Seasoning- 1.5 tsp seasoned salt
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Chive Seasoning- 2/3 bunch of chives (approx. 150g)
- 1 Tbsp soup soy sauce
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
Carrot Seasoning- 1 Tbsp cooking oil
- 0.5 tsp sugar
- 0.5 tsp seasoned salt
Fish Cake Seasoning- 3 sheets of square fish cake
- 0.5 Tbsp cooking oil
- 2 Tbsp seasoned soy sauce (matganjang)
- 2 Tbsp oligosaccharide
- 1.5 tsp seasoned salt
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Chive Seasoning- 2/3 bunch of chives (approx. 150g)
- 1 Tbsp soup soy sauce
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
Carrot Seasoning- 1 Tbsp cooking oil
- 0.5 tsp sugar
- 0.5 tsp seasoned salt
Fish Cake Seasoning- 3 sheets of square fish cake
- 0.5 Tbsp cooking oil
- 2 Tbsp seasoned soy sauce (matganjang)
- 2 Tbsp oligosaccharide
- 1 Tbsp cooking oil
- 0.5 tsp sugar
- 0.5 tsp seasoned salt
Fish Cake Seasoning- 3 sheets of square fish cake
- 0.5 Tbsp cooking oil
- 2 Tbsp seasoned soy sauce (matganjang)
- 2 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, remove any yellowed leaves from the chives. Soak them in cold water with 2 tablespoons of vinegar, then wash thoroughly from the roots to the leaves. Rinse them under running water about three times and drain well.
Step 2
Bring a pot of water to a boil with 1 tablespoon of salt. Add the chives, starting with the root ends, and blanch for 10 seconds. Then submerge the leafy parts and blanch for a total of 30 seconds. Immediately remove and rinse under cold water to stop the cooking and preserve their vibrant green color.
Step 3
Gently squeeze out as much water as possible from the blanched chives. Be careful not to squeeze too hard, as this can diminish their fresh flavor.
Step 4
In a bowl, combine the squeezed chives with 1 tablespoon of soup soy sauce, a pinch of salt, 1 tablespoon of sesame oil, and half a tablespoon of toasted sesame seeds. Mix well to season the chives, creating a delicious chive salad.
Step 5
Finely julienne the carrots. Instead of discarding the kelp water from cooking the rice, use it to blanch the carrots. Bring the kelp water back to a boil in a pot, add the julienned carrots, and blanch for 1 minute. After blanching, rinse the carrots under cold water to cool them down.
Step 6
Drain the blanched carrots thoroughly by placing them in a sieve.
Step 7
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the julienned carrots and sauté until slightly translucent. Stir in 0.5 teaspoon of sugar, which acts as a natural flavor enhancer, and 0.5 teaspoon of seasoned salt to season. Cook until tender-crisp.
Step 8
In a separate bowl, crack 4 eggs. Add 2 tablespoons of water and 2 pinches of salt (or ‘flower salt’ for finer flavor). Whisk everything together until well combined. Adding water makes the egg omelet softer and more tender.
Step 9
Lightly grease a rectangular omelet pan with 1 tablespoon of cooking oil. Pour the whisked egg mixture into the pan, spreading it evenly to create a thin layer.
Step 10
Cover the pan with aluminum foil before the egg sets completely. This steaming method helps the egg cook evenly and prevents it from drying out.
Step 11
Cook over very low heat until the egg is fully set. Carefully flip the omelet and cook the other side briefly. Avoid overcooking, which can make the omelet tough.
Step 12
Slice the ham into strips suitable for kimbap. Cut each sheet of square fish cake lengthwise into two strips.
Step 13
Add half a tablespoon of cooking oil to a pan over medium heat. Stir-fry the ham strips until lightly browned. You don’t need much oil.
Step 14
Add another half tablespoon of cooking oil to the same pan. Add the fish cake strips and sauté until they are slightly softened.
Step 15
Once the fish cakes are sautéed, add 2 tablespoons of seasoned soy sauce and 2 tablespoons of oligosaccharide (or corn syrup). Cook, stirring, until the fish cakes are coated and have a glossy finish. Keep the heat on medium-low to prevent the sauce from burning.
Step 16
Prepare the store-bought simmered burdock root and pickled radish. These, along with the seasoned fish cake, sautéed carrots, and seasoned chives, form the filling.
Step 17
Cut the cooked egg omelet into long strips that fit the kimbap. Gently pull apart the imitation crab meat sticks into two lengthwise strips.
Step 18
When cooking the rice, use the ‘low-pressure’ setting on your pressure cooker or a standard cooking mode. Adding a piece of dried kelp during cooking imparts a subtle, delicious umami flavor to the rice. Avoid using the high-pressure setting, as it can make the rice too mushy for kimbap.
Step 19
In a large bowl, place 4 servings of warm cooked rice. Add 1.5 teaspoons of seasoned salt, 1 tablespoon of sugar, 2 tablespoons of sesame oil, and a pinch of toasted sesame seeds. Mix thoroughly. The small amount of sugar helps prevent the rice from clumping and makes it tender, while the sweetness is barely perceptible, enhancing the overall flavor.
Step 20
Lay a bamboo rolling mat flat and place a sheet of kimbap seaweed on it, shiny side down and rough side up. The rough surface helps the rice adhere better. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1-2 cm border at the top edge.
Step 21
Place another half sheet of kimbap seaweed on top of the rice-covered sheet. This creates a sturdier roll and prevents the kimbap from breaking when you add plenty of fillings.
Step 22
Now, arrange the fillings. Start by placing the seasoned fish cake in the center of the seaweed. Place the seasoned chives and sautéed carrots on either side of the fish cake. Positioning the chives and carrots centrally helps ensure the kimbap seals properly. You can arrange the remaining imitation crab, egg strips, pickled radish, and burdock root in any order you prefer.
Step 23
Using the bamboo mat, begin rolling the kimbap tightly from the bottom edge upwards. Keep the roll firm and even to prevent the fillings from spilling out.
Step 24
Brush the top of the rolled kimbap lightly with sesame oil for a glossy finish and to prevent it from drying out. Slice the kimbap into bite-sized pieces. Brushing with sesame oil also helps keep your knife clean.
Step 25
Your nutritious and delicious Chive Kimbap is ready! Enjoy!
