Spring Greens Kimbap
Clever Way to Use Spring Greens: Making Fragrant Sea Purslane Kimbap
Even vegetables that are usually hard to get your family to eat can be transformed into a delightful filling for kimbap! Discover this magical recipe that allows your whole family to enjoy spring greens with the fresh flavors of sea purslane. It’s also perfect for entertaining guests!
Kimbap Ingredients (Makes 6 Rolls)- 2-3 cups short-grain rice
- 1 piece dried kelp (kombu)
- 1 tsp salt
- Sesame oil, to taste
- 6 sheets dried seaweed for kimbap (gim)
- Seasoned Sea Purslane (prepared)
- Stir-fried burdock root (prepared)
- 4 eggs
- 1 tsp salt
- 1 tbsp mirin (or rice wine)
- 1 carrot (medium)
- 1/2 tsp salt (for sautéing carrot)
- 8 slices sandwich ham
- A little cooking oil (for sautéing each ingredient)
Cooking Instructions
Step 1
Rinse the rice thoroughly and soak it for at least 30 minutes. Drain the water and add water in a 1:0.8 ratio (rice to water). Add the kelp piece and 1 tsp salt, then cook as usual. (Tip: For a simpler method, you can use a 1:1 rice-to-water ratio, soak the rice, then cook it with the kelp and salt without draining.)
Step 2
Once the rice is cooked, mix in a generous amount of sesame oil with a spatula. Taste the rice and add a little more salt if needed to adjust the seasoning.
Step 3
Wash and julienne the carrot finely. Heat a little cooking oil in a pan, add the carrots, and sauté until tender, sprinkling with 1/2 tsp salt. In a bowl, whisk the eggs with 1 tsp salt and 1 tbsp mirin. Pour thinly into a heated pan to make an egg crepe. Let it cool slightly, then slice into strips.
Step 4
Blanch the sandwich ham slices in boiling water to remove excess oil. Slice them into desired lengths and lightly pan-fry them. This enhances their flavor and makes them tastier.
Step 5
Prepare the key kimbap fillings: seasoned sea purslane and stir-fried burdock root. (You can make these from scratch or use store-bought versions.)
Step 6
Place a sheet of kimbap seaweed (gim) shiny-side down and spread a thin, even layer of rice over the rough side. Be careful not to overfill with rice, as this can cause the kimbap to burst. Arrange the seasoned sea purslane, stir-fried burdock root, egg strips, sautéed carrots, and ham evenly over the rice.
Step 7
Starting from the edge closest to you, roll the kimbap tightly. Once rolled, place the kimbap seam-side down on a frying pan with residual heat. This helps to seal the roll and keep its shape.
Step 8
Lightly brush the outside of the kimbap with sesame oil for a nice sheen. Slice into bite-sized pieces and serve. Enjoy the delightful combination of fresh spring greens and various flavorful fillings!
