Aged Kimchi Kimbap
Weekend is for ‘Bunsik’ Day! Aged Kimchi Kimbap and Baekpa’s Tteokbokki
During my high school days, after school, my friends and I would rush to the ‘bunsik’ (Korean snack bar) restaurants, laughing and having so much fun. I’ve recreated the joy of those days by making aged kimchi kimbap and tteokbokki with ingredients commonly found at home. It’s a delightful way to relive those cherished memories!
Ingredients- 1 bowl of cooked rice (warm)
- 2 sheets of Gim (seaweed)
- 4 sheets of Aged Kimchi (mugeunji), rinsed and squeezed, then roughly chopped
- 2 eggs (for the omelet)
- 2 sticks of pickled radish (danmuji), cut into strips
- 2 crab sticks or imitation crab meat sticks (shredded or cut)
- 4 pieces of burdock root (uchiyaman or pickled burdock)
- Pinch of salt (for seasoning rice)
- Sesame seeds (for garnish and flavor)
- A little sesame oil (for flavor and finishing)
- 200g Tteokbokki rice cakes
- 2 sheets of square fish cakes (eomuk), sliced
- 2 dried shiitake mushrooms, rehydrated and sliced
- 2 Cheongyang peppers, deseeded and finely chopped (for a spicy kick)
- A little carrot, julienned
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- Sesame seeds (for garnish)
- Sesame oil (for finishing)
- 2 cups of broth (anchovy-kelp broth)
- 2 eggs (for egg drop soup)
- 3 cups of anchovy-kelp broth (for egg drop soup)
- 1 Tbsp Fish sauce or soy sauce (for umami in egg drop soup)
- 1/2 stalk green onion, chopped
- Pinch of black pepper (for egg drop soup)
Cooking Instructions
Step 1
[Aged Kimchi Kimbap] Let’s start by preparing the kimbap fillings! Whisk 2 eggs with a pinch of salt and thinly pan-fry them to make an omelet. Once cooled, cut the omelet into fine julienne strips. If your aged kimchi is very sour, you can rinse it briefly under cold water, squeeze out the excess liquid, and then chop it into bite-sized pieces suitable for kimbap. 
Step 2
Take 1 bowl of warm cooked rice. Season it with a pinch of salt, add sesame seeds, and drizzle with a little sesame oil. Gently mix everything together with a spatula, being careful not to mash the rice grains. Ensure the rice is seasoned appropriately – not too hot or too cold.
Step 3
Now, place a sheet of Gim on a bamboo rolling mat. Spread the seasoned rice thinly over the Gim, leaving about a 1cm border at the top edge. Arrange the prepared fillings – aged kimchi, julienned egg omelet, pickled radish, crab sticks, and burdock root – in a line across the rice. Avoid overfilling, as this can make rolling difficult. Using the bamboo mat, start rolling tightly from the bottom edge, pressing firmly to shape the kimbap. Ensure the sides are tucked in as you roll.
Step 4
Once the kimbap is rolled, brush the seam side lightly with sesame oil to prevent it from drying out and to add a nice sheen. Slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts and prevent the kimbap from falling apart, you can lightly moisten your knife with sesame oil between cuts.
Step 5
[Baekpa’s Tteokbokki] Time to make some delicious tteokbokki! Slice the fish cakes, rehydrated shiitake mushrooms, carrots, deseeded Cheongyang peppers, and green onions into bite-sized, pleasing pieces. Adjust the amount of Cheongyang peppers according to your spice preference. 
Step 6
In a pot, combine anchovies and kelp and boil to create 2 cups of flavorful anchovy-kelp broth. Once boiling, remove and discard the anchovies and kelp. Add the tteokbokki rice cakes to the broth and cook until they soften.
Step 7
When the rice cakes are tender, stir in 2 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp gochugaru, and 1 Tbsp soy sauce to create the sauce base. Once the sauce is well combined, add the sliced fish cakes, shiitake mushrooms, carrots, Cheongyang peppers, and green onions. Simmer over medium-low heat, allowing the sauce to thicken and the flavors to meld into the ingredients, until it reaches a slightly reduced consistency.
Step 8
Transfer the finished tteokbokki to a serving dish. Sprinkle generously with sesame seeds and drizzle with a little sesame oil for an enhanced aroma and flavor.
Step 9
[Simple Egg Drop Soup] Let’s make a comforting egg drop soup to go with the tteokbokki! Pour 3 cups of anchovy-kelp broth into a pot and bring it to a boil. Once boiling, slowly drizzle in the whisked eggs, allowing them to cook into delicate ribbons. As the egg cooks, add the chopped green onions and a pinch of black pepper. Simmer briefly until everything is heated through. For an extra layer of umami, you can add 1 Tbsp of fish sauce or soy sauce. 