Visually Stunning & Healthy Turmeric Flower Kimbap
#GyeonggiRiceKawaji1ho #Kawaji1ho #KoreanRiceDishes #TurmericRice #FlowerKimbapRecipe #HomemadeFood
Introducing the ‘Turmeric Flower Kimbap’ recipe, featuring fluffy turmeric-infused rice made with premium Gyeonggi-mi Kawaji No. 1 and Yeoju rice, generously filled with a colorful array of fresh ingredients. These visually captivating kimbap rolls, shaped like beautiful flowers, are sure to whet your appetite! This recipe involves wrapping each filling component individually in seaweed before assembling the final roll, creating a richer texture and deeper flavor. Enhanced with the health benefits of turmeric, this dish offers a delightful balance of taste, aesthetics, and well-being.
Kimbap Ingredients- Gyeonggi-mi Kawaji No. 1 rice 3 cups
- Yeoju rice 1 cup
- Turmeric powder 1 Tbsp
- Salt 2 Tbsp
- Sesame oil 2 Tbsp
- Maehwa fish cake 1 pack (approx. 200g)
- Eggs 6
- Marinated pork stir-fry 100g (pre-marinated and cooked)
- Canned tuna 1 can (drained)
- Carrot 1 medium
- Cucumber 1 medium
- Simmered burdock root 1 pack (store-bought or homemade)
- Crab sticks 5
Cooking Instructions
Step 1
First, prepare the kimbap fillings. Wash the cucumber thoroughly, remove the seeds, and julienne it into thin strips about 0.5cm thick. Julienne the carrot to match the thickness of the cucumber. You can use whole pickled radish or cut it in half lengthwise to fit into the kimbap.
Step 2
Cut the simmered burdock root into bite-sized pieces. Drain the oil from the canned tuna. For the pork, we used leftovers that were already marinated; simply stir-fry them with a little garlic, salt, pepper, and herbs for extra flavor. Each of these prepared ingredients will be wrapped individually in seaweed.
Step 3
Beat the eggs and fry them into thick omelets. Slice the omelets into long strips about 1cm wide. Briefly blanch the Maehwa fish cakes in boiling water to remove any impurities, then slice them to a size suitable for kimbap. Slice the crab sticks lengthwise as well. (Although fish cakes were prepared here, they didn’t match the color or size, so they were used for fish cake soup instead. Other types of fish cakes can be used.)
Step 4
Introducing ‘Gyeonggi-mi Kawaji No. 1,’ the star rice for this dish. Even without glutinous rice, it cooks up to be wonderfully chewy and delicious, making it perfect for kimbap.
Step 5
Rinse the Gyeonggi-mi Kawaji No. 1 and Yeoju rice together until clean. Add the appropriate amount of water for cooking rice and stir in 1 tablespoon of turmeric powder. Mix well to prepare the turmeric rice.
Step 6
While the turmeric rice is cooking, prepare to wrap each of the previously prepared filling ingredients individually in seaweed. This includes the carrots, cucumbers, crab sticks, egg omelets, burdock root, stir-fried pork, and drained tuna. This step ensures that each ingredient’s original flavor is preserved while creating a harmonious blend within the kimbap.
Step 7
The turmeric rice, cooked in a pressure cooker, is ready! Its glossy yellow color is truly appetizing. Turmeric is known for its immune-boosting properties and potential benefits for preventing dementia, making this rice exceptionally healthy.
Step 8
Season the freshly cooked, warm turmeric rice with basic seasonings. Add 2 tablespoons of salt and 2 tablespoons of sesame oil, and mix thoroughly to taste. We’ve omitted toasted sesame seeds for this recipe. It’s important to season the rice while it’s hot so the flavors absorb well.
Step 9
Now, let’s start making the first style of flower kimbap. Spread a thin, even layer of the turmeric rice over the kimbap seaweed sheet. Be careful not to overfill, as too much rice can cause the roll to burst.
Step 10
Arrange the individually seaweed-wrapped ingredients attractively side-by-side on top of the turmeric rice. Feel free to choose and fill with your desired ingredients. Once all fillings are in place, roll the seaweed tightly.
Step 11
This is the first completed Turmeric Flower Kimbap. It’s made by spreading turmeric rice, then wrapping various ingredients individually in seaweed, arranging those on top, and finally rolling everything together. The colorful ingredients combine to create a truly beautiful flower shape.
Step 12
Next, we’ll create a different style of flower kimbap. Cut a kimbap seaweed sheet into approximately one-third size. Spread a thin layer of turmeric rice onto the cut seaweed and roll it up. This will form the core of the kimbap.
Step 13
Prepare the outer seaweed sheet. On a full-sized kimbap seaweed sheet, arrange the individually seaweed-wrapped ingredients attractively.
Step 14
Once the fillings are arranged, place the turmeric rice roll (created in step 11) on top. Carefully roll everything together to form the kimbap. Lightly brush the outside of the roll with sesame oil to help it seal and add a nice sheen.
Step 15
This flower kimbap is made by first rolling turmeric rice in seaweed, then layering the individually wrapped ingredients on top, and finally wrapping the entire thing with another layer of seaweed. The multiple layers of seaweed and fillings create an even more abundant visual effect.
Step 16
Behold, the healthy, delicious, and beautifully crafted Turmeric Flower Kimbap, made with Gyeonggi-mi Kawaji No. 1! The turmeric rice adds a vibrant hue, enhancing the kimbap’s visual appeal. The subtle aroma of turmeric combined with the varied textures of the fillings makes this kimbap truly captivating.
Step 17
This flower kimbap includes the pork filling, offering a delightful bite.
Step 18
This variation features the turmeric rice placed in the center of the kimbap, creating a unique and eye-catching design.
