Colorful Vegetable Kimbap for My Child
How to Make Vibrant Vegetable Kimbap
This vegetable kimbap recipe is made with lots of love for my son who is a picky eater! Packed with colorful vegetables, it’s as beautiful as it is delicious. Filled generously with an assortment of ingredients, it makes for a satisfying and wholesome meal.
Kimbap Ingredients- Cooked rice, about 2 bowls’ worth
- 4-6 sheets of kimbap seaweed
- 1-2 carrots, julienned
- 6 crab sticks, shredded
- 4-5 eggs, made into thin omelets and julienned
- 1/2 Korean pickled radish (danmuji), julienned
- 4 cocktail sausages, blanched and julienned
Rice Seasoning- Salt, to taste
- Sesame oil, to taste
- Salt, to taste
- Sesame oil, to taste
Cooking Instructions
Step 1
First, prepare all the filling ingredients. Gently shred the crab sticks along the grain. Crack the eggs into a bowl, whisk with a pinch of salt, and cook into thin omelets. Let them cool, then julienne them. Wash and julienne the carrots. Briefly blanch the cocktail sausages in boiling water for about 30 seconds, then julienne them as well. Lastly, julienne the pickled radish to a size suitable for kimbap. (Lightly salting the carrots while stir-frying them will enhance their flavor.)
Step 2
Season the fluffy cooked rice with salt and sesame oil. Using a spatula, gently mix the rice so the grains don’t break. Lay a bamboo rolling mat on your cutting board and place a sheet of kimbap seaweed on top. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border along the top edge. For easier rolling, you can place a half-sheet of kimbap seaweed on top of the rice. Generously arrange the julienned carrots, crab sticks, egg omelets, pickled radish, and sausages neatly on top of the rice, stacking them as high as possible! (A generous filling makes the kimbap look more appealing when sliced.)
Step 3
Now, it’s time to roll the kimbap tightly using the bamboo mat. Lift the front edge of the mat slightly and bring it over the filling, tucking it in firmly. Continue rolling, applying even pressure to ensure the kimbap is compact and doesn’t unravel. Lightly moisten the edge of the seaweed with a few grains of rice or a little water to seal the roll.
Step 4
Brush the outside of the rolled kimbap with sesame oil for a glossy finish and pleasant aroma. Slice the kimbap into bite-sized pieces and arrange them on a plate. Your delicious vegetable kimbap, loved by the whole family, is now ready! It’s also a fun activity to make with children.
