Cheesy Egg Kimbap
The Ultimate Cheesy Egg Kimbap Recipe You’ll Love
Introducing my current favorite kimbap: Cheesy Egg Kimbap! It’s incredibly easy to make and bursting with flavor. The delightful combination of melted cheese, soft scrambled eggs, and perfectly seasoned rice makes this a winner for everyone.
Ingredients- 1 sheet Kimbap seaweed (nori)
- 1 bowl of cooked rice (approx. 200g)
- 2 large eggs
- 2 slices processed cheddar cheese
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
- A pinch of salt (for seasoning rice)
- Ketchup (for serving)
Cooking Instructions
Step 1
First, prepare the star of our kimbap: the eggs. Crack 2 fresh eggs into a bowl. Add a tiny pinch of salt and whisk them gently with a fork until well combined and no streaks remain.
Step 2
Heat about 1/2 tablespoon of cooking oil in a non-stick pan over medium heat. Pour in the whisked egg mixture. Stir gently with chopsticks to create soft scrambled eggs. Be careful not to overcook them; a slightly moist texture is ideal for tenderness.
Step 3
Now, let’s season the rice. Transfer 1 bowl of warm cooked rice to a mixing bowl. Add 1/2 tablespoon of sesame oil, a pinch of salt, and a sprinkle of toasted sesame seeds. Gently mix with a rice paddle or spatula, being careful not to mash the rice grains, to create fragrant seasoned rice.
Step 4
Prepare the seaweed for rolling. Place the kimbap seaweed sheet on a bamboo rolling mat with the rough side facing up. Spread the seasoned rice thinly and evenly over the seaweed. Leave about a 1cm border along the top edge to help seal the roll.
Step 5
Lay the 2 slices of processed cheddar cheese over the rice, without overlapping. The gooey texture and savory flavor of the cheese will elevate the kimbap to another level.
Step 6
Carefully arrange the soft scrambled eggs you prepared earlier generously on top of the cheese. Try to keep the eggs from scattering too much.
Step 7
Using the bamboo mat, tightly roll the kimbap from the bottom up. You can moisten the top edge of the seaweed with a little water or a few grains of rice to help it stick and seal the roll securely. Once rolled, lightly brush the outside of the kimbap with sesame oil for a nice sheen.
Step 8
Slice the kimbap into bite-sized pieces. For cleaner cuts, you can lightly oil your knife or dampen it with water. Serve immediately with ketchup for dipping, and enjoy the delightful sweet and savory taste of your Cheesy Egg Kimbap!
