Gujeolpan Flower Kimbap
Taste with Your Eyes First! Making Gorgeous Gujeolpan Flower Kimbap (feat. Petal Kimbap)
Hello! This is Jina, your cooking friend. As they say, ‘Pretty things taste good too,’ why not make and enjoy your kimbap beautifully? I’m introducing a popular kimbap perfect for picnics on a sunny day. Today, we’ll create a special, visually stunning ‘Gujeolpan Flower Kimbap’ using simple kimbap ingredients that looks incredibly beautiful and tastes delicious!
Kimbap Ingredients- Gim (seaweed sheets for kimbap)
- Kimbap ham
- Crab sticks
- Pickled radish (danmuji)
- Braised burdock root
- Spinach
- Eggs
- Carrots
Seasoning for Kimbap Rice- 1 bowl cooked white rice
- 1 Tbsp sesame oil
- 0.5 Tbsp salt
- 1 Tbsp toasted sesame seeds
- 1 bowl cooked white rice
- 1 Tbsp sesame oil
- 0.5 Tbsp salt
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Alright, let’s begin by preparing the ingredients for our kimbap! ^^
Step 2
You know, 80% of making delicious kimbap is in the ingredient preparation! While this part requires a bit of effort, rolling the kimbap itself will be quick. First, lightly blanch the spinach in boiling water. Be careful not to overcook it. After blanching, rinse the spinach in cold water and squeeze out all the excess moisture thoroughly.
Step 3
To the squeezed spinach, add 0.5 Tbsp salt, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Gently mix it all together to season. This step really enhances the spinach’s flavor.
Step 4
Rinse the pickled radish and braised burdock root under running water, then place them in a colander to drain. This prevents excess moisture from the filling ingredients from making the kimbap soggy.
Step 5
The key point for today’s Gujeolpan Flower Kimbap is to julienne all the filling ingredients as thinly as possible! This ensures the kimbap rolls up nicely without breaking. Thinly slice the carrots, ham, crab sticks, and any other prepared ingredients.
Step 6
Lightly oil a pan and stir-fry the julienned carrots. Sauté them until they become tender and their natural sweetness is enhanced.
Step 7
Next, add the julienned ham and stir-fry until lightly browned. You can gently blot away any excess oil from the ham with a paper towel if needed.
Step 8
Finally, lightly stir-fry the julienned crab sticks. Be careful not to overcook them, as they can become dry and tough.
Step 9
Now, let’s season the rice for the kimbap. In a bowl of warm rice, add 1 Tbsp sesame oil, 0.5 Tbsp salt, and 1 Tbsp toasted sesame seeds. Mix everything thoroughly. Letting the rice cool slightly while you finish preparing the ingredients is ideal.
Step 10
Separate the egg yolks and whites. Making colorful egg crepes will make your kimbap look much more vibrant.
Step 11
Lightly oil a pan and pour in the separated egg yolks and whites to make thin egg crepes. It’s best to make them not too thick. Once cooked, slice the egg crepes to match the size of your kimbap rolls.
Step 12
This is where it differs from the standard kimbap rolling method! (Please refer to the photos.) Take a sheet of kimbap seaweed and cut it into four equal sections, both lengthwise and widthwise. This will allow us to create small, petal-shaped kimbap rolls.
Step 13
On each of the four kimbap seaweed pieces, place a small amount of the thinly julienned filling ingredients (carrots, ham, crab sticks, etc.), along with spinach, pickled radish, and burdock root. Avoid overfilling, as it will make rolling difficult.
Step 14
★It’s crucial to ensure the amount of filling ingredients placed on each seaweed piece is consistent!★ This will help you create kimbap rolls with a uniform petal shape.
Step 15
Lightly moisten the edge of the seaweed with water. This helps the kimbap stick together securely and maintain its shape.
Step 16
Now, let’s prepare to make the larger kimbap roll. Take another sheet of kimbap seaweed and cut it in half. This will form one long kimbap roll.
Step 17
Spread the seasoned rice thinly and evenly over the halved seaweed sheet. It’s important to spread the rice thinly so that the filling ingredients fit well without making the roll too bulky.
Step 18
Arrange the small petal kimbap rolls you made earlier neatly on top of the rice. It’s a good idea to leave a small gap between each petal kimbap to prevent them from sticking together too closely. Then, starting from the top, roll the kimbap down firmly. Hold the filling ingredients securely as you roll to prevent them from falling out.
Step 19
Be very careful not to let the kimbap burst as you roll. 🙂 Ensure you roll it all the way to the end, making sure no rice grains peek out.
Step 20
Once the kimbap is rolled, lightly brush the surface with sesame oil using a pastry brush for a beautiful sheen. Then, slice it into bite-sized pieces, and your Gujeolpan Flower Kimbap is complete! ^^
Step 21
Each bite offers a harmonious blend of flavors from the various ingredients, making it incredibly delicious. Such a beautiful and tasty flower kimbap! Isn’t it just lovely? I highly recommend this for special occasions, home parties, or picnic outings!
