Rolled Omelet Kimbap
Rolled Omelet Kimbap: Seriously Delicious with Simple Ingredients!
This kimbap might look simple, but it’s incredibly delicious! My family constantly raved, asking ‘What’s in this? Why is it so good?’ Make this magical Rolled Omelet Kimbap at home with ease! It’s perfect for kids’ snacks or a special meal.
Kimbap Ingredients- 2 bowls cooked rice, warm
- 1 carrot
- 5 strips pickled burdock root (optional)
- 5 sheets kimbap ham
- 5 strips pickled radish
- 5 sheets kimbap seaweed
Egg Mixture & Seasoning- 6-8 eggs
- 1 Tbsp sesame oil (for egg mixture)
- 1/2 tsp salt (for egg mixture)
- 1 Tbsp sesame oil (for rice seasoning)
- 1/3 tsp salt (for rice seasoning)
- 1 Tbsp toasted sesame seeds (for garnish)
- 6-8 eggs
- 1 Tbsp sesame oil (for egg mixture)
- 1/2 tsp salt (for egg mixture)
- 1 Tbsp sesame oil (for rice seasoning)
- 1/3 tsp salt (for rice seasoning)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s start by preparing the kimbap fillings! Wash and peel one carrot, then julienne it into very thin strips. Heat a lightly oiled pan over medium-low heat, add the carrot strips, and season with 2-3 pinches of salt. Sauté until the carrots are tender and slightly softened.
Step 2
Cut the kimbap ham into strips that match the length of your pickled radish or burdock root. Lightly oil a pan and pan-fry the ham until golden brown. The ham will release some oil, so you don’t need much added oil.
Step 3
In a bowl, combine 2 bowls of warm cooked rice with 1 Tbsp of sesame oil and 1/3 tsp of salt. Gently mix with a rice paddle, being careful not to mash the rice grains. Letting the rice cool slightly before rolling kimbap will prevent it from becoming sticky and ensure a better texture.
Step 4
Now, let’s make the egg mixture. Crack 6-8 eggs into a bowl, add 1 Tbsp of sesame oil and 1/2 tsp of salt (or 1/3 tsp to taste). Whisk thoroughly until no streaks of egg white remain. For an extra smooth omelet, you can strain the mixture through a sieve.
Step 5
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread about two-thirds of the seasoned rice thinly over the seaweed, leaving a 1-2 cm border at the top edge to help seal the roll. Arrange your prepared fillings – pickled radish, ham, sautéed carrots, and burdock root – neatly over the rice.
Step 6
Begin rolling the kimbap from the bottom edge, rolling it about two times firmly. Just like making regular kimbap, once rolled, lightly brush the exposed edge with some of the egg mixture. This helps the omelet adhere to the seaweed roll, creating a neater finish.
Step 7
Heat a lightly oiled pan over low heat. Place the rolled kimbap (with the egg mixture applied) onto the pan. Gently roll the kimbap back and forth, brushing on thin layers of egg mixture as you go, to create a beautiful, evenly cooked omelet layer around the roll. Cook slowly over low heat to ensure it’s cooked through without burning. Once golden brown, remove from the pan, let it cool slightly, then slice into bite-sized pieces and sprinkle with toasted sesame seeds for a delicious finish!
