Colorful Triangle Kimbap “KkoTuri” Rolls
Creative “KkoTuri” Kimbap Using Leftover Triangle Kimbap Seaweed
Create delicious and fun “KkoTuri” Kimbap (winter snack) using adorable triangle kimbap seaweed. This recipe is a great way to use up leftover ingredients and make a satisfying meal or snack.
Main Ingredients
- 1 pack triangle kimbap seaweed
- 30g pickled radish (cut in half)
- 30g ham (cut in half)
- 30g fish cake (cut in half)
- 1 egg (made into thin omelet and sliced)
- 30g imitation crab sticks (shredded)
Cooking Instructions
Step 1
The triangle kimbap seaweed often comes with cute designs, molds, and stickers, making the cooking process more enjoyable. We’ll use this special seaweed to make “KkoTuri” Kimbap.
Step 2
Prepare all the fillings (pickled radish, ham, fish cake, imitation crab sticks) by cutting them in half lengthwise to a manageable size for rolling. For the egg, make a thin omelet and slice it for a vibrant color. Season the cooked rice lightly with 1/2 teaspoon of sesame oil and a pinch of salt. It’s important to season it just enough to enhance the natural flavors of the ingredients, not to make it too salty. (Be careful, as over-salting can make it taste unpleasant!)
Step 3
Carefully unfold the triangle kimbap seaweed. Arrange the prepared fillings attractively over the seaweed, following its triangular shape. First, spread a thin layer of rice, then neatly stack the pickled radish, ham, fish cake, imitation crab sticks, and egg omelet slices.
Step 4
Gently lift the seaweed and roll it up, carefully enclosing the fillings so they don’t fall out. Rolling it along the triangle shape will naturally create the characteristic “KkoTuri” (tail) ends, completing your “KkoTuri” Kimbap. The key is to roll gently to maintain the shape.
Step 5
Finally, brush a little sesame oil over the surface of the rolls for a glossy finish, and sprinkle with sesame seeds. This adds a nutty aroma and makes your “KkoTuri” Kimbap look appetizing and delicious.
