Tri-Color Bacon Kimbap
Quick & Hearty Bacon Tri-Color Kimbap for Busy Mornings
Introducing a simple tri-color kimbap recipe perfect for busy mornings. Adding generous pieces of bacon makes it easy to prepare and incredibly satisfying, with just a few rolls providing a substantial meal. Enjoy delicious homemade kimbap that everyone, from kids to adults, will love!
Kimbap Ingredients- 1/2 carrot, thinly julienned
- 2 strips of bacon, cut in half
- 2 eggs
- 3 bowls of rice (warm)
- 4 sheets of seaweed (gim)
- 2 slices of processed cheese
- Approx. 1/4 cup of fresh kimchi (gutted of excess liquid)
- 2 Tbsp dried anchovy stir-fry
Rice Seasoning- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Lightly oil a preheated pan and sauté the julienned carrots until softened. A pinch of salt will enhance the flavor.
Step 2
Cut the bacon strips in half and pan-fry them until golden brown on both sides. If excess grease accumulates, gently wipe it away with a paper towel.
Step 3
Whisk the eggs thoroughly. Lightly oil a pan and cook the eggs over low heat to create thin omelets. Once cooled, cut the omelets into quarters or desired sizes.
Step 4
In a bowl with the warm rice, mix in 1 Tbsp soy sauce and 1 Tbsp sesame oil until evenly combined. Allow the rice to cool slightly before assembling to prevent the seaweed from tearing.
Step 5
Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread a thin layer of seasoned rice evenly over the seaweed, leaving about 1-2 cm of the top edge bare. Avoid overfilling with rice, as this can cause the kimbap to burst.
Step 6
Arrange the sautéed carrots, quartered egg omelet, and one piece of cooked bacon attractively on top of the rice.
Step 7
Using the bamboo mat, tightly roll the kimbap, ensuring the fillings stay intact. Fold the bacon to help enclose the other ingredients as you roll.
Step 8
On another sheet of seaweed, spread a thin layer of rice. Layer with slices of processed cheese, the remaining egg omelet, and the drained fresh kimchi. The melting cheese will help bind the ingredients.
Step 9
For a third roll, spread rice on a sheet of seaweed, press in the dried anchovy stir-fry, then top with sautéed carrots and fresh kimchi. The sweet and savory flavor of the anchovies adds a delicious dimension.
Step 10
Be careful not to roll the kimbap too tightly, as this can cause the seaweed to tear. Also, too much rice on the edges can lead to bursting. Roll firmly but not excessively. Slice the finished kimbap into bite-sized pieces and enjoy.
