Spring Delight: Making Delicious Dooreup (Aralia Sprout) Kimbap
Create Special Dooreup Kimbap with Spring’s Finest Aralia Sprouts (Includes How to Prepare Dooreup)
I always try to enjoy seasonal ingredients when they’re at their best! I brought home a pack of fresh dooreup from the market, and I’m planning to make some delicious kimbap with them. Dooreup are rich in protein and packed with fiber, vitamins, saponins, and other beneficial compounds for our bodies. I’ve already enjoyed them as a refreshing salad (dooreup chohoe), but I want to use the remaining sprouts to make this unique dooreup kimbap. Let’s capture the essence of spring in a delightful kimbap roll!
Kimbap Ingredients- 300g Fresh Dooreup (Aralia Sprouts)
- 2 Carrots
- 5 Eggs
- 6 sheets of Gim (Seaweed for Kimbap)
Cooking Instructions
Step 1
First, let’s prepare the dooreup. Trim off the tough lower ends and remove any woody stems. Gently scrape off the small thorns with the side of a knife. If the stems are thick, make a lengthwise slit halfway through them; this helps them cook evenly and become more tender.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Submerge the dooreup, starting with the thicker stems, and blanch for about 1-2 minutes. This process removes any bitterness and preserves their fresh flavor. Adding the stems first ensures even cooking.
Step 3
Immediately after blanching, rinse the dooreup under cold running water to stop the cooking. Squeeze out excess water gently with your hands. Season the dooreup with a pinch of salt, a drizzle of sesame oil, and some toasted sesame seeds. Gently mix them together. This simple seasoning highlights the dooreup’s natural aromatic flavor, creating a wonderful filling.
Step 4
Wash the carrots thoroughly and julienne them into thin strips. Blanch the carrot strips in boiling salted water for a minute, then drain them completely. Heat a non-stick pan without oil, add the blanched carrots, and stir-fry with a pinch of salt until any remaining moisture evaporates. Spread them out to cool; this prevents them from making the kimbap soggy.
Step 5
Remove the chalaza (the white stringy part) from the eggs and whisk them well. Pan-fry thinly to create egg crepes. Once slightly cooled, roll them up tightly and slice into 0.5cm thick strips. The vibrant yellow color will add a beautiful visual appeal to your kimbap.
Step 6
Cook the rice with a piece of dried kelp (kombu) for fluffy rice. Once cooked, let it steam for a few minutes before fluffing. Mix in salt and sesame oil with a spatula, and let it cool slightly. Be gentle when mixing to avoid mashing the rice grains.
Step 7
Place a sheet of gim on a bamboo rolling mat, leaving about a 1cm border at the top. Spread a thin layer of the seasoned rice evenly over the gim. Arrange the prepared dooreup, julienned carrots, and egg strips lengthwise on top of the rice. Carefully roll the kimbap tightly, ensuring the ends of the gim meet. Press down on the edge of the rice where it meets the gim to help seal the roll securely. You can lightly brush this edge with water or sesame oil to ensure it sticks well. Slice the kimbap into bite-sized pieces and arrange them on a plate. I tried a flower-like shape today, though it didn’t turn out perfectly. Nevertheless, the taste is absolutely fantastic! The subtle, pleasant bitterness of the dooreup beautifully complements the other ingredients, creating a rich and deeply satisfying flavor profile that makes this kimbap truly special.
