Simple Folded Kimbap
Weekend Brunch Made Easy: Folding Kimbap at Home!
For a simple weekend brunch, I made this easy ‘folded kimbap’! It’s a delicious and convenient way to enjoy your favorite kimbap fillings.
Kimbap Fillings- 1 head of Napa cabbage kimchi (chopped)
- 1 can of tuna (drained)
- 4 eggs
- 1 can of Spam
- 6 sheets of kimbap seaweed
- 6 slices of cheese
- 4 servings of cooked rice (warm)
Spicy Kimchi Seasoning- 1 Tbsp red chili powder (gochugaru)
- All the oil from the tuna can
- 1 Tbsp perilla oil (deulgireum)
- Pinch of Dashida (MSG-based seasoning, optional)
- 1 Tbsp sugar
- 1/2 cup water
- 1 tsp toasted sesame seeds
Creamy Tuna Mayo Dressing- 4 Tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
Seasoned Rice- 1 Tbsp salt
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 Tbsp red chili powder (gochugaru)
- All the oil from the tuna can
- 1 Tbsp perilla oil (deulgireum)
- Pinch of Dashida (MSG-based seasoning, optional)
- 1 Tbsp sugar
- 1/2 cup water
- 1 tsp toasted sesame seeds
Creamy Tuna Mayo Dressing- 4 Tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
Seasoned Rice- 1 Tbsp salt
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 Tbsp salt
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the head of kimchi thoroughly, drain it, and chop it into bite-sized pieces. In a pan, combine the chopped kimchi, 1 tablespoon of red chili powder, all the drained tuna oil, 1 tablespoon of sugar, and 1/2 cup of water. Stir-fry over medium heat until the kimchi is tender. Add a pinch of Dashida (if using) to season and continue to cook.
Step 2
Continue cooking the kimchi until the liquid has evaporated and it’s well-reduced, ensuring it’s not watery. Finish by stirring in 1 tablespoon of perilla oil and 1 teaspoon of toasted sesame seeds. Your delicious stir-fried kimchi is ready!
Step 3
Drain the oil from the can of tuna. In a bowl, combine the drained tuna with 4 tablespoons of mayonnaise, a pinch of salt, and a pinch of black pepper. Mix well until everything is evenly coated. This simple tuna-mayo filling is ready!
Step 4
For the rice, combine 4 servings of warm cooked rice with 1 tablespoon of salt, 1 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Mix gently until well combined. This seasoned rice is the perfect base for your kimbap.
Step 5
Crack 4 eggs into a bowl and whisk them well. Heat a lightly oiled non-stick pan over low heat and pour in the egg mixture to create a thin omelet (jidan). Cook until set, then flip and cook the other side briefly. Once cooled, slice the egg omelet into strips.
Step 6
Slice the Spam into thick pieces and pan-fry them in a lightly oiled pan over medium heat until golden brown and slightly crispy on both sides. The savory Spam adds a wonderful depth of flavor to the kimbap.
Step 7
Now that all your delicious fillings are prepared, it’s time to assemble the kimbap. Have your kimbap seaweed sheets ready.
Step 8
Take a sheet of kimbap seaweed and carefully cut it in half horizontally, only through one layer, starting from the middle. This slit makes folding the kimbap much easier.
Step 9
Spread a thin layer of the seasoned rice evenly over one half of the seaweed sheet. Then, layer your prepared fillings on top of the rice – the stir-fried kimchi, tuna-mayo mixture, egg omelet strips, Spam, and cheese. Don’t be shy with the fillings!
Step 10
Fold the uncovered half of the seaweed over the fillings, then bring the other side over to complete the fold. Gently press to secure the fillings and create a neat roll. Your easy and delicious ‘folded kimbap’ is ready to enjoy! Bon appétit!
