Spinach Kimbap: A Healthy and Delicious Homemade Meal
4 Key Ingredients for Flavorful Spinach Kimbap! The Secret to Making Perfect Homemade Kimbap
I received a generous bunch of fresh spinach! Wondering how to enjoy this delicious spinach, I decided to make spinach kimbap, a favorite among both kids and adults. Placing warm rice and savory seasoned spinach on roasted seaweed sheets creates a wonderful meal on its own. Seeing my family eagerly anticipating the kimbap made while I rolled it filled me with joy. For me, kimbap is complete with just spinach, egg, pickled radish, and carrots for a pop of color. The harmony of these four ingredients truly elevates the kimbap’s flavor. Shall we start making this simple homemade spinach kimbap recipe right away?
Kimbap Filling- 2 handfuls blanched spinach
- 2 Tbsp soy sauce for soup
- 2 Tbsp sesame oil
- 1 Tbsp crushed sesame seeds
- 1 carrot
- 1 Tbsp cooking oil
- Pinch of salt
- 5 eggs
- Pinch of pepper
- Pickled radish, as needed
Cooking Instructions
Step 1
First, trim and clean the spinach. Blanch it in boiling water, then rinse under cold water and squeeze out as much moisture as possible. Tip: Prepare about two handfuls, which is roughly the amount you can hold in one grasp. This is great for kimbap filling and can also be enjoyed as a side dish, so preparing a generous amount is recommended.
Step 2
In a bowl, combine 2 Tbsp soy sauce for soup, 2 Tbsp sesame oil, and 1 Tbsp crushed sesame seeds to make the seasoning. Add the squeezed spinach and gently loosen it to ensure the seasoning is evenly distributed.
Step 3
Gently mix the spinach with your hands, massaging it lightly so the seasoning coats it evenly. Be careful not to overmix, preserving the fragrant flavor of the spinach.
Step 4
Peel and thinly julienne one carrot. Heat 1 Tbsp of cooking oil in a pan, add the julienned carrots, and stir-fry until tender-crisp. Season lightly with a pinch of salt. Avoid overcooking to retain the carrot’s natural sweetness.
Step 5
Crack 5 eggs into a bowl, add 1/2 tsp salt and a pinch of pepper, and whisk well. Lightly oil a heated pan and pour in the egg mixture to create thin omelets. Once cooked, thinly slice them into strips.
Step 6
Prepare some crispy pickled radish that pairs well with spinach kimbap. If the pickled radish is too moist, gently squeeze out excess water before adding it to the kimbap for a better texture.
Step 7
Now, let’s gather the kimbap filling ingredients! Set aside the seasoned spinach and pickled radish. The stir-fried carrots and sliced egg omelets are enough for all 5 kimbap rolls. Preparing ample filling ingredients makes the kimbap more substantial and delicious.
Step 8
In a large bowl, combine 3 bowls of warm cooked rice with 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1/2 tsp salt. Gently mix with a spatula to season the rice without mashing the grains. Seasoning while the rice is warm helps the flavors meld better.
Step 9
Divide the seasoned rice into 5 equal portions. Each portion will be for one kimbap roll. Pre-portioning the rice makes rolling much easier.
Step 10
Lay one sheet of roasted kimbap seaweed flat. Spread one portion of the seasoned rice evenly over the seaweed, ensuring a thin, consistent layer. Avoid spreading the rice too thick, as this can cause the kimbap to break or be difficult to roll.
Step 11
Arrange the thinly sliced egg omelets and stir-fried carrots over the rice, starting from the edge closest to you. These less moist ingredients should be placed closer to the edge for easier rolling.
Step 12
Finally, add the fragrant seasoned spinach and pickled radish. Roll the kimbap tightly, moistening the edge of the seaweed with a little water to seal it securely. Slice into bite-sized pieces and enjoy your delicious homemade kimbap!
