Nutritious Namul Kimbap Made with Leftover Vegetables
Chuseok Holiday Tip: Delicious Way to Make Kimbap Using Leftover Namul
Let’s make delicious kimbap using the leftover namul from the Chuseok holiday! ^^
Kimbap Ingredients
- 2 bowls of cooked rice
- 3 sheets of kimbap seaweed (gim)
- 150g of stir-fried gosari (fernbrake) (leftover from holiday)
- 3 eggs
- 100g of seasoned spinach (namul) (leftover from holiday)
- 3 strips of pickled radish (danmuji)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 tsp salt
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare the kimbap fillings by making egg omelets. Heat 1 Tbsp of cooking oil in a pan over medium heat. Pour in the beaten eggs and cook until golden brown on both sides, creating thin omelets. Once cooled, cut the omelets into long strips, about 1 cm wide, suitable for kimbap.
Step 2
Next, get all the kimbap filling ingredients ready. Prepare the cut egg omelets, the leftover stir-fried gosari, the seasoned spinach, and the pickled radish strips. Ensure all fillings are cut to a convenient size for rolling into kimbap. Having everything prepared will make the rolling process much smoother.
Step 3
Season the rice to perfection for the kimbap. In a bowl, combine 2 bowls of warm cooked rice with 1 tsp toasted sesame seeds, 1/2 tsp salt for flavor, and 1 Tbsp of sesame oil for aroma. Gently mix the rice with a spatula, being careful not to mash the grains, until well combined and fragrant. It’s important not to make the rice too wet, as this can cause the kimbap to break apart when rolled.
Step 4
Now it’s time to roll the kimbap with care! Place a sheet of kimbap seaweed (gim) shiny-side down on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving about 1-2 cm of the top edge bare. Arrange the prepared fillings – egg omelet strips, stir-fried gosari, pickled radish, and seasoned spinach – in a line across the rice. Using the rolling mat, begin to roll the kimbap tightly and evenly from the bottom edge upwards. Press gently as you roll to ensure the fillings stay in place and the kimbap is compact. Secure the roll by continuing to the end.
Step 5
Finally, slice the rolled kimbap into bite-sized pieces. Brush a little sesame oil over the surface of the kimbap for a nice sheen. To make slicing easier and prevent the rice from sticking, lightly dampen your knife with water or oil. Cut the kimbap into segments of about 1.5-2 cm thickness. Arrange them attractively on a plate for a delicious serving of your homemade namul kimbap!
