Baek Jong-won’s Gak Kimchi Kimbap with Refreshing Napa Cabbage Soybean Paste Soup
Home Cooking TV | Baek Jong-won’s Gak Kimchi Kimbap Recipe from ‘Paik’s Cuisine’ and How to Make a Refreshing Napa Cabbage Soybean Paste Soup
Baek Jong-won’s Gak Kimchi Kimbap from ‘Paik’s Cuisine’ looked so delicious that I decided to give it a try! When eating kimbap, it’s always a good idea to have a soup to go with it, in case you get indigestion. Today, I’ll also share how to make a refreshing Napa Cabbage Soybean Paste Soup that pairs perfectly with the kimbap.
🌟 Baek Jong-won’s Gak Kimchi Kimbap Ingredients- 2-3 eggs
- 1/3 carrot
- 100g stir-fry beef (for Japchae)
- 1/2 Tbsp minced garlic
- 2/3 Tbsp soy sauce
- 1/3 Tbsp sugar
- 1/4 white part of green onion
- 1/2 danmuji (pickled radish)
- 2 sheets kimbap seaweed
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of sesame seeds
🍲 Refreshing Napa Cabbage Soybean Paste Soup Ingredients- 4 cups broth (anchovy or kelp)
- A handful of napa cabbage leaves (approx. 100g)
- 1/2 Tbsp soybean paste (Doenjang)
- 1/4 Tbsp minced garlic
- 1/4 green onion
- 4 cups broth (anchovy or kelp)
- A handful of napa cabbage leaves (approx. 100g)
- 1/2 Tbsp soybean paste (Doenjang)
- 1/4 Tbsp minced garlic
- 1/4 green onion
Cooking Instructions
Step 1
[Prepare Gak Kimchi Kimbap] First, whisk the eggs thoroughly and make thin egg crepes (jidan). Lightly oil a pan and cook over low heat until soft. Wash the carrot, peel it, and julienne it thinly for kimbap. Sauté the julienned carrots in a lightly oiled pan with a pinch of salt until crisp-tender. Cut the prepared egg crepes and danmuji into strips suitable for kimbap. 
Step 2
In a bowl, combine the 100g of stir-fry beef with 1/2 Tbsp minced garlic, 2/3 Tbsp soy sauce, and 1/3 Tbsp sugar. Gently mix with your hands, ensuring the seasoning is well absorbed, and let it marinate for a bit.
Step 3
Heat a generous amount of oil in a pan. First, add the minced green onion and stir-fry over medium-low heat to create green onion-infused oil. Once the aroma of the green onion is fragrant, add the marinated beef and stir-fry over high heat. Break up the meat as it cooks to ensure a good texture when eaten with rice.
Step 4
Season the warm rice with a pinch of salt and 1 Tbsp of sesame oil. Mix gently to avoid mashing the rice grains.
Step 5
Place the kimbap seaweed, shiny side down, on a rolling mat. Spread a thin layer of seasoned rice over two-thirds of the seaweed sheet. Arrange the danmuji, crisp-sautéed carrots, flavorful stir-fried beef, soft egg crepes, and the pickled gak kimchi (if using store-bought or pre-made) lengthwise on top of the rice. Carefully roll the kimbap tightly. Be mindful not to roll too tightly, which can mash the rice.
Step 6
Once rolled, brush the surface of the kimbap with sesame oil for a glossy finish and sprinkle with sesame seeds for added aroma and flavor. Slice into bite-sized pieces to serve your delicious Baek Jong-won style Gak Kimchi Kimbap!
Step 7
[Making Napa Cabbage Soybean Paste Soup] First, bring 4 cups of broth (made from anchovies or kelp) to a boil in a pot. Blanch the napa cabbage leaves, then rinse them thoroughly under cold water. Squeeze out excess water and chop them into bite-sized pieces. This ensures even cooking in the soup. 
Step 8
In a small bowl, combine 1/2 Tbsp soybean paste and 1/4 Tbsp minced garlic. Add a little bit of the broth and mix well to create a smooth paste. This prevents the soybean paste from clumping when added to the soup.
Step 9
Once the broth is boiling, add all the prepared napa cabbage leaves to the pot. The cabbage leaves will add a refreshing depth to the soup.
Step 10
When the soup comes back to a rolling boil after adding the cabbage, stir in the pre-mixed soybean paste and minced garlic. Finally, add the chopped green onion and boil for another minute or two until the soup is fully cooked and flavorful. Enjoy this refreshing and savory Napa Cabbage Soybean Paste Soup with your Gak Kimchi Kimbap!
