Rolled Omelet Kimbap: Special Edition with Pantry Staples
Delicious Rolled Omelet Kimbap Made with Ingredients You Already Have – Perfect Lunchbox Idea
Our family absolutely loves kimbap! One day, a craving struck, but our kimbap ingredients were running low. So, I decided to get creative and make a special ‘Rolled Omelet Kimbap’ using what we had in the fridge. It turned out beautifully and tasted amazing, becoming a fantastic lunchbox option that everyone raved about!
Kimbap Ingredients
- 2 bowls cooked rice (warm)
- 2 sheets of kimbap seaweed
- 1/2 can of Spam or canned ham
- A handful of stir-fried anchovies
- 3 eggs
- Pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
In a bowl of warm, cooked rice, add a pinch of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix using a spatula, using a cutting motion to avoid mashing the rice grains. It’s important to mix it softly so the rice grains cling together.
Step 2
Slice the canned ham into bite-sized pieces, about 0.7 cm thick. Heat a pan and fry the ham slices until golden brown on both sides. Cut them into long strips suitable for kimbap filling. The savory flavor of the ham will enhance the kimbap’s taste.
Step 3
Place one sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving about a 1 cm border at the top edge. Arrange the sliced ham strips along the rice.
Step 4
If you feel like the ham alone might be a bit plain, add a handful of stir-fried anchovies as an additional filling. If you don’t have stir-fried anchovies, feel free to use other side dishes you have on hand, like seasoned dried squid or braised meat. The key to this recipe is using whatever you have!
Step 5
Using the bamboo mat, roll the seaweed, rice, and fillings tightly. You can either roll them into mini kimbap size or roll them lengthwise to be cut later. Aim for a firm roll.
Step 6
In a separate bowl, crack the 3 eggs and whisk them with a pinch of salt. Dip each rolled kimbap into the beaten egg mixture, coating it evenly. Heat a frying pan over medium-low heat with a generous amount of cooking oil.
Step 7
Place the egg-coated kimbap into the hot pan. While the egg is still wet, quickly roll the kimbap to ensure it’s fully enclosed in the egg layer. Keep the heat at a medium-low setting to prevent the egg from burning. This step is crucial for a beautiful, seamless omelet coating.
Step 8
Once the egg omelet is cooked, slice the kimbap into bite-sized pieces, about 2 cm thick. For an extra delicious touch, lightly brush the cut ends with oil and pan-fry them for a moment. This will slightly toast the rice and create a delightful crispy texture, similar to ‘nurungji’ (scorched rice). And there you have it – a special and flavorful Rolled Omelet Kimbap made with everyday ingredients! Enjoy your delicious creation!
