Lime & Thyme’s “Exploding Egg” Kimbap
A Luxurious Kimbap Filled with Egg Omelet and Braised Burdock Root, Lime & Thyme Style
This is a special ‘exploding egg’ kimbap recipe from ‘Chef Lime’, a culinary instructor now based in Canada under the new moniker ‘Lime & Thyme’. It boasts a visually stunning, abundant filling of egg omelet, replacing the traditional rice, and is further enhanced with finely chopped braised burdock root mixed into the seasoned rice for a deep flavor. The crunchy, slightly spicy pickled radish cuts through the richness, creating a perfect flavor balance. This delightful kimbap, loved by both children and adults, is sure to bring joy to your mealtime. Enjoy this easy-to-make, festive dish at home!
Kimbap Ingredients- 4 bowls of cooked rice
- Pinch of salt (for seasoning rice)
- 1/2 cup of store-bought braised burdock root
- 10 eggs
- Pickled radish (for kimbap) as needed
- A little sesame oil (for seasoning rice and coating kimbap surface)
- A little toasted sesame seeds (for seasoning rice)
Cooking Instructions
Step 1
First, crack the 10 eggs into a large bowl. Add a pinch of salt and whisk well until frothy. Whisking thoroughly helps create thin, delicate egg crepes.
Step 2
Lightly oil a non-stick pan heated over low heat. Pour a thin layer of the whisked egg mixture to create an omelet. It’s best to cook thin layers rather than one thick one, making it easier to slice later. Be careful not to burn the egg by managing the heat.
Step 3
Once cooked, let the egg crepes cool completely on a rolling mat or cutting board. Trying to slice them while warm can cause them to break. Once fully cooled, slice them into thin julienne strips. Aim for fine, noodle-like strips for an appealing presentation.
Step 4
Prepare the pickled radish by julienning it if it’s in sticks, or slicing it to an appropriate size if it’s whole. Place the sliced radish in a bowl, add a little sesame oil and a pinch of gochugaru, and gently mix by hand. This adds a slightly spicy and sweet flavor that complements the kimbap. Adjust the amount of gochugaru to your preference.
Step 5
Drain any excess liquid from the store-bought braised burdock root and finely chop it into small pieces suitable for kimbap. Avoid chopping too coarsely; aim for a fine dice, similar to minced ingredients for fried rice.
Step 6
In a bowl with 4 bowls of warm cooked rice, add a little sesame oil, toasted sesame seeds, and a pinch of salt for seasoning. Mix in the finely chopped braised burdock root. The savory flavor of the burdock root will infuse into the rice, significantly enhancing the kimbap’s taste.
Step 7
Place a sheet of nori (seaweed) on a kimbap rolling mat. Spread the seasoned rice thinly over the nori. Spreading the rice thinly is key to prevent the kimbap from bursting when rolled. Generously layer the julienned egg omelet over the rice, followed by a moderate amount of the seasoned pickled radish.
Step 8
Using the rolling mat, tightly roll the kimbap. Apply firm pressure to ensure it’s compact, but be careful not to tear the nori. Brush the surface of the rolled kimbap with a mixture of sesame oil and salt. This adds a beautiful sheen and a delicious aroma. Slice into desired pieces and enjoy!
