Chewy Job’s Tears and Brown Rice Kimbap: A Healthy Homemade Summer Delight
Chewy Job’s Tears and Brown Rice Kimbap Recipe
This homemade kimbap is made with a delicious blend of brown rice and chewy Job’s tears. While rolling might be a bit tricky, the taste is absolutely incredible! We highly recommend this as a healthy and satisfying summer meal. The delightful texture of Job’s tears combined with nutritious brown rice creates a unique flavor profile that’s perfect for a refreshing summer meal or a delightful picnic lunch.
Main Ingredients
- 1.5 servings of brown rice and Job’s tears cooked rice (approx. 300g)
- 4 sheets of kimbap seaweed (gim)
- Braised fish cakes
- Seasoned spinach
- 3 eggs for omelet strips
- Pickled radish (instead of danmuji)
- Cabbage salad
- Perilla leaves (kkaennip)
Cooking Instructions
Step 1
First, prepare all the kimbap fillings. Slice the fish cakes into bite-sized pieces and braise them in the prepared seasoning (soy sauce, sugar, corn syrup, minced garlic, water) until the liquid is reduced to a glaze. Briefly blanch the spinach in boiling water, rinse with cold water, and squeeze out excess moisture. Season the spinach with soup soy sauce, minced garlic, sesame oil, and toasted sesame seeds, then mix well. Julienne the carrots and stir-fry them in a lightly oiled pan with a pinch of salt until crisp-tender. Beat the eggs and cook them thinly into an omelet, then slice into long strips. Drain the pickled radish well. Wash the perilla leaves and thoroughly pat them dry. (*Tip: Ensure all filling ingredients are dry to prevent the rice from becoming soggy and the kimbap from falling apart.*)
Step 2
Finely shred the cabbage. In a bowl, combine the shredded cabbage with mayonnaise. Add a touch of sugar, salt, and pepper to taste, then mix to create a crunchy and creamy cabbage salad. This salad will help balance the richness of the other ingredients in the kimbap.
Step 3
Cook the rice with a mixture of brown rice and Job’s tears. (Use slightly less water than usual for cooking.) Once the rice is cooked, while it’s still hot, season it lightly with salt and mix in sesame oil for a fragrant finish. (*Important Tip: If the rice lacks sufficient chewiness, the kimbap may fall apart easily. If you’re not using any white rice, be sure to include chewy brown rice varieties. The rice should be slightly chewy but not too mushy for easier rolling.*)
Step 4
Place a sheet of kimbap seaweed, rough side up, on a bamboo rolling mat. Spread the cooked brown rice and Job’s tears mixture evenly over about two-thirds of the seaweed, leaving a small border at the top. Be careful not to spread the rice too thickly, as this can make rolling difficult. Layer your prepared fillings – braised fish cakes, seasoned spinach, egg strips, pickled radish, cabbage salad, and perilla leaves – neatly along the bottom edge of the rice. Using the bamboo mat, roll the kimbap tightly, ensuring it doesn’t burst. Slice the finished kimbap into bite-sized pieces (about 1.5-2 cm thick) and enjoy!
