Spicy Kimchi Kimbap
♬ Make Spicy Kimchi Kimbap with Lee Ji Hye’s Mother-in-law’s Recipe ♬ Quickly with Basic Ingredients
I loved the soft-boiled egg yolk marinade recipe from broadcaster Lee Ji Hye’s mother-in-law so much that I’m trying her other recipes one by one. This time, it’s Kimchi Kimbap and Egg Kimchi Soup! The spicy and sour kimchi paired with rice is a delightful dish that whets the appetite!
Ingredients (Makes 5 Rolls of Kimbap)- 1 head of napa cabbage kimchi (or 1/2 head if large)
- 1 handful of whole sesame seeds
- 3.5 Tbsp sesame oil
- 5 sheets of kimbap seaweed (gim)
- 5 bowls of cooked rice
Cooking Instructions
Step 1
Prepare one head of kimchi. If the kimchi head is large, you can use just half. Gently scrape out the kimchi paste for a neater appearance, then finely chop the kimchi. You don’t need to chop it as small as fingernail size; simply slicing it thinly lengthwise is ideal.
Step 2
Squeeze out as much liquid as possible from the chopped kimchi by hand. (Photo before squeezing kimchi)
Step 3
Photo after squeezing. You can see a significant difference in color before and after squeezing out the water. If too much moisture remains, the kimbap will become soggy quickly. (Photo after squeezing kimchi)
Step 4
Add a handful of whole sesame seeds. Rubbing them between your hands before adding will release a more intense aroma.
Step 5
Drizzle in about three and a half rounds of sesame oil. One round is approximately 1 Tbsp, so aim for about 3.5 Tbsp in total. Mix everything well, and your kimchi seasoning is complete. So easy!
Step 6
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat. While a mat isn’t strictly necessary, it makes rolling much easier. Position the seaweed with the rough side facing up. The orientation of the vertical and horizontal lines on the seaweed is up to your personal preference.
Step 7
Take about a handful of cooked rice and spread it thinly over the seaweed. The key here is to spread the rice gently without applying too much pressure. Pressing too hard can make the rice difficult to spread and tear the seaweed.
Step 8
Don’t worry if the spread rice looks a bit uneven; it’s perfectly fine as long as the rice isn’t clumped on just one side. Now, generously spoon the prepared kimchi mixture over the rice.
Step 9
Gently start rolling the kimbap with your hands, then use the bamboo mat to roll it once more, pressing firmly. Pulling the mat forward as you roll will help secure the kimbap and prevent it from unraveling. If you tuck the edge of the seaweed under the roll, it will seal itself without needing extra rice paste.
Step 10
The secret to perfectly sliced kimbap is using a bread knife! A regular kitchen knife can result in misshapen rolls, be difficult to cut cleanly, and often cause the kimbap to fall apart.
Step 11
Remember: always use a bread knife for slicing kimbap!
Step 12
Following Lee Ji Hye’s mother-in-law’s recipe, I also quickly made the Egg Kimchi Soup. The plump, perfectly rolled kimbap looks so appealing. Whether it’s packed with extra kimchi or rice, each variation has its own charm.
Step 13
After making these kimchi kimbap rolls, I became so obsessed with the spicy kimchi mixture that I made a large batch and stored it in the refrigerator. Now, whenever I feel like a snack, I can quickly whip up a roll. It’s so convenient and delicious! (laughs)
