Spicy & Tangy Kimchi Kimbap: A Flavorful Rice Roll Recipe
Delicious Kimchi Kimbap
Today, I’ll share my absolute favorite recipe for making Kimchi Kimbap. It’s packed with flavor and surprisingly easy to make at home!
Kimbap Filling Ingredients- 2 cups cooked rice, warm (adjust to preference)
- 3 large eggs
- 1/2 carrot, julienned
- 1/2 can (approx. 100g) Spam or luncheon meat, cut into strips
- 1/4 head of kimchi, well-fermented, torn or chopped into bite-sized pieces
- 3-4 sheets of kimbap seaweed (nori)
- Pickled radishes (danmuji), cut into strips (store-bought or homemade)
Rice Seasoning- 3 pinches of salt (for 2 cups of rice)
- 1 tablespoon perilla oil (deulgireum)
- 5 pinches of sesame seeds
- 3 pinches of salt (for 2 cups of rice)
- 1 tablespoon perilla oil (deulgireum)
- 5 pinches of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the star of our Kimchi Kimbap: the eggs! Crack 3 eggs into a bowl. Remove the chalazae (the white stringy bits) and beat them well with a fork or whisk until combined. A tiny pinch of salt will add a little flavor.
Step 2
Heat a lightly oiled pan over medium-low heat. Pour in a thin layer of the beaten egg mixture. Cook slowly until the bottom is set, then gently flip and cook the other side until golden brown and cooked through. Be careful not to cook on high heat, as the egg can burn easily. Once cooked, let the egg omelet cool slightly, then slice it into long, thin strips suitable for rolling in kimbap.
Step 3
Wash the carrot, peel it, and then julienne it into thin strips. Cutting the strips not too thinly will help maintain a pleasant crunch when you bite into the kimbap.
Step 4
Slice the Spam (or luncheon meat) into long strips that will fit nicely inside the kimbap. The savory, salty flavor of the processed meat will add a wonderful depth to the kimbap.
Step 5
Stir-fry the julienned carrots and sliced Spam in a lightly oiled pan. Sauté the carrots until they are slightly tender but still have a bit of bite, and fry the Spam until it’s lightly golden. This cooking step enhances the natural sweetness and umami of each ingredient, making them perfect for the kimbap filling.
Step 6
Now for the key ingredient: kimchi! Drain excess liquid from your well-fermented kimchi and tear or chop it into bite-sized pieces. Kimchi that is tangy and slightly crisp works best. If your kimchi is very sour, you can add a tiny pinch of sugar to balance the flavor.
Step 7
Drain any excess liquid from your pickled radishes (danmuji) and cut them into long strips that will fit into the kimbap. The sweet and sour taste of the pickled radishes will complement the spicy kimchi and help cut through any richness.
Step 8
Take the cooled egg omelet strips you prepared earlier and cut them into lengths that match the width of your kimbap. These will add a beautiful color and a soft texture to your rice rolls.
Step 9
Season your warm cooked rice with 3 pinches of salt. It’s best to do this when the rice is slightly cooled, rather than piping hot, to prevent the rice from clumping together.
Step 10
For the final touch on the rice seasoning: add 1 tablespoon of perilla oil and 5 pinches of sesame seeds to the salted rice. The nutty aroma of the perilla oil combined with the kimchi is truly divine! Gently mix everything together with a rice paddle, being careful not to mash the rice grains.
Step 11
It’s time to roll our kimbap! Place a sheet of kimbap seaweed on a bamboo rolling mat with the rough side facing up. Spread a thin, even layer of the seasoned rice over the seaweed, leaving about a 1-2 cm border blank at the top edge. This uncovered edge will help seal the roll.
Step 12
Arrange your prepared fillings horizontally over the rice. Layering the kimchi, egg strips, sautéed carrots, sautéed Spam, and pickled radishes will make for a visually appealing and delicious kimbap. Be mindful not to overfill, as this can cause the kimbap to burst when rolled.
Step 13
Begin rolling the kimbap by lifting the bottom edge of the mat and gently folding it over the fillings, tucking them in. Continue to roll tightly, using the mat to shape the kimbap. Once rolled, you can brush a little perilla oil on the outside of the kimbap for a nice sheen and added flavor. Slice into bite-sized pieces and enjoy your wonderfully flavorful Kimchi Kimbap!
