Vibrant Vegetable Kimbap
Packed with Veggies! Delicious Vegetable Kimbap Rolled with Perilla Leaves
Time to wake up those slumbering vegetables in your fridge! Finely chop all sorts of vegetables, make nutritious egg crepes, and roll them up with fragrant perilla leaves in the trendy kimbap style. Wow! The explosion of flavor will surely amaze you. Kids devoured these vegetable kimbap rolls in a flash! We highly recommend making this magical kimbap recipe that guarantees deliciousness! ^^
Filling Ingredients- 4 large eggs
- 1/5 carrot
- 1/4 onion
- 3 thin slices of ham
- Fresh perilla leaves
- 3 sheets of dried seaweed (gim)
- 4-5 strips of pickled radish (danmuji)
- 1/3 tsp salt
- 1 tsp sesame oil
Rice Seasoning- 1 bowl cooked rice (approx. 200g)
- 1/3 tsp salt
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 bowl cooked rice (approx. 200g)
- 1/3 tsp salt
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, finely chop the vegetables (carrot, onion) and ham for the kimbap filling. Crack the 4 eggs into a bowl, add 1/3 tsp salt and 1 tsp sesame oil, and whisk well to create the egg mixture.
Step 2
Lightly grease a preheated non-stick pan with a little oil. Pour the egg mixture thinly over low heat and cook until golden brown on both sides, forming egg crepes. Let the cooked crepes cool slightly, then slice them thinly.
Step 3
For the kimbap rice, combine 1 bowl of warm cooked rice with 1/3 tsp salt, 1 tbsp sesame oil, and 1 tbsp toasted sesame seeds. Gently mix with a spatula to season the rice without mashing the grains.
Step 4
Cut each sheet of dried seaweed (gim) in half horizontally, creating pieces about 10cm wide. Then, cut each half into three equal pieces. This will give you 6 smaller pieces of seaweed per sheet, perfect for making bite-sized kimbap.
Step 5
Prepare to roll the kimbap. Place one perilla leaf on a small piece of seaweed. Fold the pointed end of the perilla leaf slightly towards the edge of the seaweed. Layer the thinly sliced egg crepe on top, followed by a thin layer of seasoned rice, and then the pickled radish. Roll up tightly.
Step 6
When rolling, use only about 1/2 to 1 tablespoon of rice and press it firmly to shape. This prevents the kimbap from breaking and ensures a neat roll. Dividing the pickled radish into three parts before placing it on the rice will help it fit evenly and create a beautifully shaped kimbap.
