Colorful Rolled Omelet Kimbap: Super Simple Lunch & Bento Box Idea
Make delicious Rolled Omelet Kimbap with leftover veggies and ham! Perfect for a quick lunch, hearty bento, or kids’ snack.
This recipe makes delicious rolled omelet kimbap using leftover odds and ends from your fridge, easily made by anyone. It’s perfect for a simple meal when you’re short on time or as a special treat for a bento box. And what’s kimbap without some instant noodles? Have a cup of ramen ready to complete the meal!
Main Ingredients- 1 sheet of Gim (seaweed for kimbap)
- 3/4 cup cooked rice (approx. 150g)
- 1/3 tsp salt
- 1 Tbsp sesame oil
Rolled Omelet Filling- 3 eggs
- 1.5 Tbsp finely minced onion
- 1 Tbsp finely minced carrot
- 1 Tbsp finely minced chives
- 1.5 Tbsp finely minced pickled radish (danmuji)
- 1.5 Tbsp finely minced ham
- 3 eggs
- 1.5 Tbsp finely minced onion
- 1 Tbsp finely minced carrot
- 1 Tbsp finely minced chives
- 1.5 Tbsp finely minced pickled radish (danmuji)
- 1.5 Tbsp finely minced ham
Cooking Instructions
Step 1
First, finely mince all the ingredients for the rolled omelet: onion, carrot, ham, pickled radish, and chives. If the vegetables are too large, the omelet might not roll well, or the filling could fall out. Don’t worry if you don’t have all the ingredients; you can omit any you don’t have.
Step 2
In a clean bowl, crack the 3 eggs. Add all the minced vegetables and ham that you prepared earlier. Whisk well with chopsticks or a whisk until the yolks and whites are thoroughly combined, and the minced ingredients are evenly distributed in the egg mixture.
Step 3
Heat a non-stick frying pan over low heat. Pour about half of the egg mixture into the pan, letting it spread thinly across the bottom. Once the edges start to set, gently roll up the egg using a spatula. Don’t cook it completely; rolling it when it’s only halfway set will prevent the omelet from becoming too thick and firm.
Step 4
Pour the remaining egg mixture next to the omelet you just rolled. It’s best to pour the new egg mixture so it slightly covers the previously rolled omelet to help them stick together. Once this new layer is halfway cooked, lift the existing rolled omelet and roll it up again, encasing it. Repeat this process to create a thick and appealing rolled omelet.
Step 5
Place the finished rolled omelet on a bamboo sushi mat. Use the mat to gently press and shape the omelet into a round, firm cylinder by pressing from the sides and top. This shaping step ensures the omelet stays neat and contained when you roll the kimbap. Letting it cool slightly after shaping will prevent it from falling apart when sliced.
Step 6
In a bowl, place the 3/4 cup of warm cooked rice. Add 1/3 tsp of salt and 1 Tbsp of sesame oil for seasoning. Gently mix with a spatula, being careful not to mash the rice grains, ensuring each grain is coated with the fragrant sesame oil and seasoned evenly.
Step 7
Lay one sheet of kimbap gim on the bamboo mat, with the rough side facing up. Spread the seasoned rice thinly and evenly over about two-thirds of the gim. Leave a margin of 1-2 cm along the top edge without rice; this will help seal the kimbap neatly when rolled.
Step 8
Place the shaped and cooled rolled omelet lengthwise on the rice. Now, using the bamboo mat, roll the gim tightly, starting from the edge closest to you and enclosing the omelet. As you roll, gently pull the bamboo mat forward; this helps to compress the kimbap and ensure it’s rolled firmly. Once rolled, slice the kimbap into bite-sized pieces to reveal your beautiful and colorful rolled omelet kimbap!
