Petal Kimbap: A Beautiful and Heartfelt Special Rolled Rice
Heartfelt ‘Petal Kimbap’ that resembles a Lotus Flower
Introducing ‘Petal Kimbap,’ a visually stunning rolled rice that goes beyond the ordinary, adorned with a beautiful decoration reminiscent of a lotus flower. This kimbap offers both a feast for the eyes and the palate, making it perfect for special occasions or when hosting guests. Carefully crafted petal by petal, create a kimbap as beautiful as a blooming flower.
Main Ingredients- 8 sheets of Gim (seaweed for kimbap)
- 1/2 Bell Pepper (red, yellow, etc.)
- 1/3 Carrot
- 1 sheet of Square Fish Cake
- 1 piece of Crab Stick
- 1.5 bowls of warm cooked rice
- 2 pieces of Pickled Radish (Danmuji)
- 2 pieces of Braised Burdock Root (Ueong)
- 3 pieces of Perilla Leaves
- 3 Eggs
- 2 strips of Spam or Ham (optional)
Seasonings & Others- 1 tsp Salt (for egg omelet and rice seasoning)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil or Sesame Oil
- 1 tsp Salt (for egg omelet and rice seasoning)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil or Sesame Oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the kimbap. Wash and trim the perilla leaves, bell peppers, carrots, fish cakes, crab sticks, and ham (Spam) and julienne them into thin, long strips about 0.5cm thick. Lightly season the eggs with salt, then cook them into thin omelets and julienne them. While you can use crab sticks, fish cakes, and carrots raw, I prefer to lightly sauté them for a better texture. (Lightly sautéing with a bit of oil and salt enhances the flavor.)
Step 2
While this recipe lists ingredient quantities for 2 servings, the key to Petal Kimbap is its vibrant variety of colors. It’s important to use vegetables of different colors to create a visually appealing dish. You might also need slightly more gim than you would for regular kimbap, so have a little extra on hand.
Step 3
Using a mandoline slicer can help you cut the carrots into uniform and attractive strips. Sautéing them in a lightly oiled pan with a pinch of salt will bring out their natural sweetness and make them more delicious. Of course, using raw carrots is also an option for a crispier texture.
Step 4
Now, it’s time to roll the fillings in the gim. Cut one sheet of gim into four equal parts. Place your prepared fillings (vegetables, ham, etc.) onto each part and roll them tightly. To ensure the end of the gim seals well and doesn’t tear, it’s helpful to lightly brush it with an enzyme-based liquid like plum extract or oligodang. If you don’t have these, a little water will also work to seal it.
Step 5
This step is crucial for the kimbap’s flavor: seasoning the rice. In warm cooked rice, add salt to taste, then generously mix in toasted sesame seeds and perilla oil (or sesame oil). Mix well until evenly combined to create delicious seasoned rice. Ensure the rice is neither too mushy nor too dry.
Step 6
I recommend rolling the Petal Kimbap in two stages. For the first stage: lay a large sheet of gim flat, spread a thin layer of seasoned rice over it. Arrange 5 of the small rolls you made earlier (from step 3) side-by-side on the rice. Then, cover this with another thin layer of rice and carefully roll it up. This forms the core of your kimbap. For the second stage: place another 5 small rolls on top of the core kimbap you just made. Gently and slowly roll everything together. Make sure the rice is centered as you roll to maintain an even shape.
Step 7
Finally, similar to making regular kimbap, spread a thin layer of seasoned rice on a large sheet of gim. Neatly arrange all the small rolls you prepared earlier on top of the rice. Then, carefully and tightly roll everything up, ensuring the fillings don’t get crushed but the roll is secure. Once rolled, slice the kimbap into bite-sized pieces to reveal the beautiful petal-like layers, completing your stunning Petal Kimbap!
