Crisp Apple Salad Kimbap
Enjoy the Refreshing Crunch of Apple Salad Kimbap!
I absolutely love salad kimbap, so I made some to take to work for lunch! This kimbap features the delightful crunch of fresh apples and crisp vegetables, offering a light and delicious meal.
Kimbap Ingredients- 6 sheets of Gim (seaweed)
- 1/2 Carrot
- Burdock Root Stir-fry (to taste)
- 6 Pickled Radish (Danmuji)
- 6 sticks of Ham
- 6 sticks of Imitation Crab Meat
- 1 Apple
- 1/2 head of Cabbage
- 1 bunch of Spinach
Rice Seasoning & Salad Dressing- Rice for 6 servings
- 1 tsp Salt (for rice)
- 2 tsp Sesame Oil
- 1/2 tsp Coarse Salt (for blanching spinach)
- 1-2 tsp Toasted Sesame Seeds
- 2 Tbsp Mayonnaise
- Rice for 6 servings
- 1 tsp Salt (for rice)
- 2 tsp Sesame Oil
- 1/2 tsp Coarse Salt (for blanching spinach)
- 1-2 tsp Toasted Sesame Seeds
- 2 Tbsp Mayonnaise
Cooking Instructions
Step 1
We’re not using the entire bunch of spinach; some will be saved for side dishes. I like the spinach roots, so I make a cross-shaped cut at the base. Clean it thoroughly and wash it under running water several times.
Step 2
When the water is boiling vigorously, add 1/2 tsp of coarse salt. Add the prepared spinach and blanch it very briefly, about 10-15 seconds – like giving it a quick ‘shower’ in hot water. Immediately drain and rinse in cold water. Squeeze out any excess water. (Tip: If you don’t have spinach for banchan, you can lightly blanch fresh spinach and use it in kimbap too!)
Step 3
Thinly shred the cabbage. Core the apple and then cut it into thin julienne strips, similar in thickness to the cabbage. It’s important to cut them thinly for a crisp texture.
Step 4
Peel and wash the 1/2 carrot, then cut it into julienne strips about 2-3 cm long, slicing diagonally. Sprinkle a pinch of coarse salt over the julienned carrots and let them sit for about 10 minutes to lightly salt. (Tip: Salting the carrots instead of stir-frying them in oil helps to bring out their sweetness and maintain their crunch.)
Step 5
Cut the ham into strips that fit the kimbap size and briefly blanch it in boiling water. After draining, add just a drop or two of cooking oil to a pan and stir-fry the ham over low heat. Stir-fry the imitation crab sticks as well. (If you’re short on time, you can skip the stir-frying and use them as they are.)
Step 6
Rinse the shredded cabbage briefly in cold water and drain well. You can either toss the drained cabbage and apple with mayonnaise in a bowl, or simply layer them on the kimbap without mayonnaise for a clean and refreshing taste. Both are delicious!
Step 7
Season the warm rice by mixing in 1 tsp of salt, 2 tsp of sesame oil, and 1-2 tsp of toasted sesame seeds. This amount should be enough for 6 kimbap rolls. (If it feels like not enough rice, prepare a little extra.)
Step 8
Spread the seasoned rice thinly over the sheet of gim. You can scoop the rice into your palm and then gently press it onto the gim. I prefer to load up on the vegetables rather than the rice!
Step 9
Place the pre-stir-fried burdock root stir-fry lengthwise over the rice. (Egg omelet strips were not prepared for this batch.)
Step 10
Add a generous amount of the cabbage and apple salad (mixed with mayonnaise) and roll up the kimbap. The creamy mayonnaise and the crunchy vegetables create a wonderful combination.
Step 11
Let’s make a version without mayonnaise too. Pile on plenty of cabbage and apple salad without mayonnaise and roll the kimbap neatly. This way, you can fully appreciate the fresh, natural flavor of the vegetables.
Step 12
Your delicious Apple Salad Kimbap is complete! Enjoy its satisfying crunch and refreshing taste.
