Captivating Swirl Kimbap: A Special Homemade Kimbap Recipe for Your Home
Introducing the Secret to Beautifully Rolled Kimbap: A Swirl Kimbap Masterclass!
We’ve made some delightful swirl kimbap! This recipe elevates the classic kimbap with a beautiful spiral design, making it perfect for guests, special occasions, or even a fun packed lunch. The combination of textures and vibrant fillings is truly a treat.
Kimbap Ingredients
- 2.5 bowls of warm cooked rice
- 5 sheets of kimbap seaweed (gim)
- Stir-fried Carrots (julienned and lightly sautéed)
- Stir-fried Fish Cakes (thinly sliced and seasoned)
- Sandwich Ham (julienned and sautéed)
- 4 strips of imitation crab meat (shredded)
- Braised Burdock Root (julienned)
- Seasoned Spinach
- 3 Eggs (made into thin omelets and julienned)
- Pickled Radish (julienned)
Rice Seasoning
- A pinch of salt (mat-so-geum)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A pinch of salt (mat-so-geum)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the carrots thoroughly and pat them dry. Julienne them into thin strips. Heat a frying pan with a little oil, add a pinch of salt, and stir-fry the carrots until they are slightly tender but still crisp. Be careful not to overcook them, as they can become mushy.
Step 2
Whisk the 3 eggs until smooth and cook them into thin omelets. Once cooled slightly, julienne the omelets into thin strips, similar in size to your other fillings. Try to cut them carefully so they don’t break apart.
Step 3
If you have any leftover sandwich ham, julienne it lengthwise to match the size of your kimbap. Sauté it lightly in a pan with a bit of oil until it’s lightly browned for added flavor. Blot any excess oil with a paper towel.
Step 4
Rinse the square fish cakes, drain them well, and then julienne them thinly. In a pan, combine the julienned fish cakes with 1 tablespoon of soy sauce, 1 tablespoon of corn syrup (or oligodang), and 2 tablespoons of water. Stir-fry until the sauce thickens and coats the fish cakes. This creates a delicious sweet and savory filling.
Step 5
Unwrap the imitation crab meat sticks and gently shred them into thin strands. Shredding them this way enhances the texture and allows them to absorb seasonings better, making them even more delicious.
Step 6
Gently pat the julienned pickled radish to remove excess moisture. Slice them thinly so they don’t make the kimbap too bulky when layered with other ingredients.
Step 7
In a bowl, combine the warm cooked rice (using black rice or mixed grains adds a healthy touch and a beautiful color) with a pinch of salt, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Gently mix using a rice paddle, being careful not to mash the grains. Ensure each grain is coated with the seasoning.
Step 8
You will need a total of 5 sheets of kimbap seaweed. Take one sheet and cut it in half lengthwise. This half-sheet will be used later to help overlap and secure the roll, making it easier to handle.
Step 9
Now, everything is ready for rolling your kimbap! Take a moment to admire the prepared rice and the array of colorful fillings – get ready to create something delicious!
Step 10
Place one full sheet of kimbap seaweed on a bamboo rolling mat. Then, place the half-sheet you cut earlier, overlapping the edge of the full sheet. Lightly moisten the edge of the full sheet with a bit of rice to help it stick.
Step 11
Spread the seasoned rice evenly and thinly over the seaweed. Be careful not to use too much rice, as it can cause the kimbap to burst when rolled or become too thick. After spreading the rice, place another full sheet of kimbap seaweed on top. Placing this extra sheet of seaweed between the rice and the fillings helps the fillings stand out more vividly when sliced and results in a prettier kimbap.
Step 12
Arrange your prepared fillings (carrots, egg, ham, fish cakes, imitation crab, pickled radish, burdock root, spinach, etc.) lengthwise in a line across the seaweed, about one-third of the way from the edge closest to you. As you start rolling, gently press down on the fillings with the bamboo mat to keep them in place and ensure a neat, tight roll. Distributing the fillings evenly is key, rather than overstuffing.
Step 13
Once the kimbap is rolled, brush the outside with sesame oil for a glossy finish. To slice, either use a kimbap knife or a regular knife that has been lightly oiled. Slice the kimbap into even pieces, being careful not to crush the roll. (Tip: If you used black rice, the colors of the fillings might be slightly muted. Using white rice or brown rice would make the filling colors appear more vibrant.)
Step 14
Congratulations! Your beautiful swirl kimbap is complete. Enjoy this visually appealing and delicious kimbap for a delightful meal.
