Black Rice and Seaweed Kimbap
Perfect for Autumn Picnics! A Low-Sodium Black Rice and Seaweed Kimbap Recipe Packed with Antioxidants
Introducing Black Rice and Seaweed Kimbap, a delightful dish that’s both low-sodium and bursting with savory flavor to tantalize your taste buds. The chewy texture of seaweed adds a unique charm! Packed with anthocyanins that boost your body’s antioxidant functions, black rice and nutritious seaweed combine to create a kimbap that’s a winner in both health and taste. Let’s make this delicious and healthy kimbap together!
Main Ingredients- 1.5 bowls of warm black rice
- 2 handfuls of fresh seaweed (approx. 100g)
- 2 sheets of dried seaweed for kimbap
- 1/2 cucumber
- 1/2 carrot
- 2 eggs
Seasoning and Condiments- 2 cups (400ml) water
- 1 Tbsp low-sodium soy sauce
- 1/4 Tbsp sugar
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (about 1 tsp)
- 2 cups (400ml) water
- 1 Tbsp low-sodium soy sauce
- 1/4 Tbsp sugar
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (about 1 tsp)
Cooking Instructions
Step 1
First, let’s prepare the kimbap fillings. Wash the cucumber and carrot thoroughly and julienne them thinly. Slicing them to a similar thickness will make them easier for everyone to enjoy.
Step 2
Preheat a pan over medium heat and add 1/2 Tbsp of cooking oil. Add the julienned carrots and stir-fry for about 3 minutes until slightly softened. Be careful not to overcook them, as they can become mushy.
Step 3
In a separate bowl, crack the 2 eggs and whisk them well. For a smoother omelet, you can strain the egg mixture through a sieve before cooking.
Step 4
Pour the egg mixture thinly into the preheated pan over low heat and cook slowly to make an omelet. Once golden brown on one side, flip it and cook the other side. Let the cooked omelet cool completely, then slice it thinly into strips.
Step 5
Rinse the fresh seaweed under cold water to remove any excess salt and sliminess, then julienne it. The unique sea flavor and chewy texture of the seaweed will enhance the kimbap’s overall taste.
Step 6
In a pot, combine 2 cups of water, the julienned seaweed, 1/2 Tbsp of low-sodium soy sauce, and 1/4 Tbsp of sugar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 5 minutes, stirring occasionally, until the liquid has reduced and the seaweed is well-seasoned. Adjust the seasoning to ensure it’s not too salty.
Step 7
To the warm black rice, add 1/2 Tbsp of sesame oil and a pinch of toasted sesame seeds. Gently mix with a spatula, ensuring not to mash the rice grains. The nutty flavor of the black rice, combined with the aroma of sesame oil and seeds, makes it extra delicious.
Step 8
Lay a sheet of kimbap seaweed on a rolling mat. Spread the seasoned black rice thinly over the seaweed, leaving about a 1cm border at the top edge to help seal the roll.
Step 9
Arrange the prepared fillings neatly over the rice. Layer the seasoned seaweed, julienned carrots, cucumber, and egg omelet strips. Avoid overfilling, as this can cause the kimbap to burst when rolled.
Step 10
Starting from the bottom edge, roll the kimbap tightly. Moisten the top edge of the seaweed with a little water or a few grains of rice to seal the roll securely. Once rolled, use a knife lightly dampened with water to slice the kimbap into bite-sized pieces. Enjoy your homemade, healthy, and delicious Black Rice and Seaweed Kimbap!
