Smoked Duck Kimbap: A Fusion Delight
The Perfect Harmony of Savory Smoked Duck and Fresh Vegetables in Kimbap
Transform your prepared smoked duck, fresh chives, and crisp lettuce into a delightful smoked duck kimbap! Even if your little one suddenly craves ramen, this kimbap is the perfect accompaniment. Elevate your meal by infusing the rich flavor of smoked duck and the refreshing taste of vegetables into this unique fusion roll. It’s a satisfying and creative dish for any occasion.
Ingredients (Makes 4 Rolls)
- 8 sheets of Kimbap seaweed
- 2 servings of cooked rice (approx. 2 bowls)
- Rice seasoning (pinch of salt, 1/2 tsp plum extract, 1 tsp sesame oil)
- Pickled radish (or imitation crab sticks)
- 1/2 pack Smoked Duck (approx. 150-200g)
- 2 Eggs
- 2 Tbsp Milk
- Pinch of salt (for egg mixture)
- A little cooking oil
- 1 bunch Chives (approx. 30g)
- 1 tsp Soy Sauce
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1/2 tsp Plum Extract (for chive salad)
- 4 Lettuce leaves
Cooking Instructions
Step 1
Cut the smoked duck into bite-sized pieces (about 1cm thick). Blanch them in boiling water for about 1 minute to remove excess fat and impurities. This step ensures a cleaner taste and texture.
Step 2
Rinse the blanched smoked duck briefly under cold water and drain thoroughly. Pat them dry with paper towels to remove any excess moisture, which can make the kimbap soggy.
Step 3
Heat a little cooking oil in a pan over medium-low heat. Add the drained smoked duck and pan-fry until golden brown and slightly crispy. Since smoked duck has its own fat, you won’t need much additional oil. Aim for a crispy exterior and a tender interior.
Step 4
Wash the chives and cut them into 4-5 cm lengths. In a bowl, combine the chives with soy sauce, gochugaru, and plum extract. Gently toss to coat evenly. Be careful not to overmix, as this can make the chives taste raw.
Step 5
Prepare your pickled radish by squeezing out excess liquid. If you don’t have pickled radish, you can use thinly sliced danmuji (Korean pickled radish) or imitation crab sticks. Wash the lettuce leaves and pat them dry.
Step 6
In a separate bowl, whisk together the eggs, milk, and a pinch of salt. Heat a lightly oiled pan over low heat and pour in the egg mixture. Cook until set, forming a thin omelet. Once cooked, cut the omelet into strips that match the length of your kimbap rolls.
Step 7
Season the warm cooked rice with a pinch of salt, 1/2 teaspoon of plum extract, and 1 teaspoon of sesame oil. Gently mix with a spatula, being careful not to mash the rice grains. Let the rice cool slightly before using, as hot rice can make the seaweed wrapper soggy.
Step 8
Place two sheets of kimbap seaweed, slightly overlapping, on a bamboo rolling mat with the shiny side down. Spread a thin, even layer of the seasoned rice over the seaweed, leaving about 1cm of space at the bottom edge. Arrange a lettuce leaf first, followed by the cooked smoked duck, seasoned chives, egg omelet strips, and pickled radish. Carefully roll the kimbap tightly using the bamboo mat, tucking in the filling as you go. Moisten the bottom edge of the seaweed with a little water or a few grains of rice to seal the roll.
Step 9
Brush the outside of the rolled kimbap with sesame oil for a glossy finish. Slice the kimbap into 1.5-2cm thick pieces. To ensure clean cuts, lightly moisten your knife with water or oil before slicing.
