Delicious Kimchi Fried Rice Kimbap
Kimchi Fried Rice Kimbap That Even Sleepy Kids Will Love
For kids who are short on time for breakfast, or those who are picky eaters, try making kimbap with kimchi fried rice! It’s a delightful recipe that’s perfect as finger food and also nutritious. It’s not just for kids; adults can enjoy it as a convenient meal too, making it a frequent go-to recipe.
Ingredients- 1-2 bowls of cooked rice
- 2-3 sheets of seaweed for kimbap (gim)
- 2-3 eggs
- 1+1/2 cups finely chopped aged kimchi
- Simmered burdock root (optional)
- Bell pepper
- Onion
- Carrot (optional)
- Salt
- Ground perilla seeds (or sesame seeds)
- Sesame oil
- Cooking oil
Cooking Instructions
Step 1
Remove the filling from the kimchi and finely chop all the prepared vegetables (bell pepper, onion, carrot, etc.) into bite-sized pieces suitable for children. Feel free to add any other vegetables you have on hand, such as paprika, broccoli, potatoes, or zucchini. Finely chopping the vegetables ensures the kimbap filling is not clumpy and rolls smoothly.
Step 2
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Add the finely chopped onion and stir-fry until it becomes translucent. The softened onions release their sweetness, enhancing the flavor of the kimchi fried rice.
Step 3
Once the onions are translucent, add the chopped aged kimchi and the rest of the prepared vegetables. Stir-fry everything together until the kimchi’s sourness mellows and the vegetables are tender. Taste and season with salt if needed, being careful not to make it too salty.
Step 4
After the kimchi and vegetables are well stir-fried, add the warm cooked rice. Using a spatula, gently mix and stir-fry the rice, ensuring the grains don’t mash. Continue to cook until the seasoning from the kimchi stir-fry evenly coats each grain of rice.
Step 5
Once the fried rice is ready, sprinkle generously with ground perilla seeds (or sesame seeds) for added nuttiness. Finish by drizzling a drop or two of sesame oil to enhance the aroma. The kimchi fried rice filling is now complete.
Step 6
Whisk the eggs in a bowl with a pinch of salt. Pan-fry them thinly, similar to making egg crepes for kimbap. Frying them thinner than you would for an omelet ensures the kimbap doesn’t become too thick and maintains a soft texture when rolled.
Step 7
Cut the thinly fried egg crepe into a rectangular shape that matches the size of your kimbap seaweed sheet. This ensures it can be layered nicely inside the kimbap.
Step 8
Spread the prepared kimchi fried rice evenly over the kimbap seaweed sheet. Layer the thinly fried egg crepe and simmered burdock root (if using) on top. Then, roll the kimbap tightly to prevent it from unraveling. If you don’t have burdock root, you can use a slightly thicker egg crepe.
Step 9
Once the kimbap is rolled, slice it into bite-sized pieces (about 1.5-2 cm thick). Lightly moistening your knife with water before cutting will help prevent the rice from sticking, resulting in cleaner slices.
