Special Rolled Omelet and Sausage Kimbap
A Unique Twist! Kimbap Made with Rolled Omelet and Sausage
Tired of the same old kimbap? Try this special version featuring a delightful combination of fluffy rolled omelet and savory sausage! The colorful vegetables add both flavor and visual appeal. It’s a perfect choice for parties or picnics.
Kimbap Ingredients- 7 eggs
- 1-2 rolls of kimbap sausage
- 1/4 bell pepper (any color like red, yellow)
- A handful of chives
Seasoning & Others- Pinch of salt
- 1 Tbsp cooking wine (mirin)
- 2 bowls cooked rice
- 2 sheets of kimbap seaweed
- Pinch of salt
- 1 Tbsp cooking wine (mirin)
- 2 bowls cooked rice
- 2 sheets of kimbap seaweed
Cooking Instructions
Step 1
First, carefully prepare all the ingredients for your kimbap. Use fresh eggs and kimbap-specific sausages, which are long and slender. Rinse the bell pepper and chives thoroughly and pat them dry.
Step 2
Finely chop the bell pepper and chives. This will ensure they are evenly distributed within the kimbap and provide a pleasant texture. Remove the seeds from the bell pepper and use the tender parts of the chives.
Step 3
In a large bowl, crack the 7 eggs. Add the finely chopped bell pepper and chives. Pour in 1 tablespoon of cooking wine (mirin) to eliminate any eggy smell and season with a pinch of salt. Whisk everything together gently until well combined to create the egg mixture.
Step 4
Heat a wide non-stick pan over low heat. Lightly grease the pan with a very thin layer of cooking oil. Pour about one ladleful of the egg mixture into the pan and spread it out thinly. Avoid making it too thick so the omelet cooks evenly and doesn’t tear when rolled.
Step 5
When the top of the egg mixture is almost fully cooked, carefully start rolling it up from one end. This step is to create a rolled omelet by itself, not yet as part of the kimbap filling. Roll gently to maintain a nice shape.
Step 6
Place the rolled omelet onto a bamboo rolling mat (makisu). Use the mat to shape it into a neat, round cylinder. This will help the kimbap hold its shape and make it easier to slice later. Let it cool slightly while maintaining its form.
Step 7
Now, prepare the sausage. Briefly blanch the kimbap sausage in boiling water for about 1 minute. This removes excess oil and makes the sausage tender and more flavorful when added to the kimbap. Drain the sausage well.
Step 8
It’s time to assemble the kimbap! Place a sheet of seaweed (nori), rough side up, on the bamboo mat. Spread a thin, even layer of cooked rice over about half of the seaweed sheet. Place the prepared rolled omelet lengthwise on the rice, and position the blanched sausage next to it.
Step 9
Using the bamboo mat, firmly roll up the kimbap, ensuring the filling stays in place. Moisten the edge of the seaweed with a little water or a few grains of rice to help it seal. Roll it tightly to create a compact cylinder and let it rest for a moment to set.
Step 10
Once rolled, slice the kimbap into bite-sized pieces, about 1.5 cm thick. To prevent the rice from sticking, lightly wet your knife with water or a bit of cooking oil before each cut. Slice carefully to keep the rolls intact.
Step 11
This step describes an alternative method for preparing the filling: you can create a separate rolled omelet and then, using more egg mixture in a pan, place the sausage inside and roll it up. However, this recipe focuses on making a substantial rolled omelet as a primary filling component.
Step 12
Voila! Your delicious Rolled Omelet and Sausage Kimbap is ready. The fluffy omelet filled with colorful bell peppers and chives, combined with the savory sausage, creates a unique and satisfying flavor experience. Enjoy your culinary creation!
