Egg Bomb Kimbap: Don’t Fear Rolling Kimbap! Start with Mini Kimbap
Do you find rolling kimbap difficult? Why not start by making simple mini kimbap first? This recipe is perfect for beginners!
If you’ve always found rolling kimbap challenging, we’ve got a simple and quick recipe for you: Mini Egg Bomb Kimbap! Bursting with fluffy egg and complemented by the crispness of pickled radish and the savory aroma of seasoned burdock root, this kimbap is a delightful treat for all ages. Give it a try today!
Kimbap Ingredients- 1 cup rice (approx. 180ml)
- 6-8 eggs
- 3 strips pickled radish
- 3 strips seasoned burdock root
- 3 sheets of seaweed (kimbap sheets or full sheets)
Rice Seasoning Ingredients- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse 1 cup of rice thoroughly under running water. Place it in your rice cooker and cook it as you normally would to get delicious rice. Perfectly cooked rice is the foundation of great kimbap!
Step 2
Crack 6 to 8 fresh eggs into a bowl. Add 1/2 teaspoon of salt (using 8 eggs will yield a more abundant egg omelet). Whisk the eggs well to create an egg mixture.
Step 3
For a smoother and more delicate omelet, strain the whisked egg mixture through a fine-mesh sieve. This ensures there are no lumps and results in a beautifully uniform egg layer.
Step 4
Lightly grease a heated non-stick pan with oil, then wipe it with a paper towel to remove excess oil. This is the secret to preventing the egg from sticking and achieving a thin omelet. Pour about half a ladle of the egg mixture into the pan, cook over low heat until set, then fold it into thirds. Let it cool slightly.
Step 5
Once all the egg omelets are cooked, stack them together and slice them thinly into strips, resembling golden threads. This is the star ingredient for our ‘egg bomb’ kimbap!
Step 6
Prepare the pickled radish and seasoned burdock root for a crisp and savory contrast. Cut both the pickled radish and burdock root into four equal pieces lengthwise, suitable for the kimbap size. You can also cut them shorter if preferred for easier eating, especially for children.
Step 7
Once the freshly cooked rice has cooled down slightly (to a warm temperature), add all the seasoning ingredients: 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar, 1 tablespoon sesame oil, and 1 tablespoon toasted sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains, until well combined. Deliciously seasoned rice is key to flavorful kimbap!
Step 8
Cut the kimbap seaweed sheets into three equal parts. Since we’re making mini kimbap, smaller pieces are ideal. This size makes it easier to spread the rice and ingredients, and also to roll.
Step 9
Place a piece of seaweed with the rough side facing up. Spread about half a tablespoon of the seasoned rice thinly and evenly over the seaweed. Generously layer the shredded egg omelet on top of the rice. Then, place one piece of pickled radish and one piece of burdock root on top. Finally, starting from the bottom edge of the seaweed, roll it up tightly. Your ‘Egg Bomb Kimbap’ is complete, filled with a generous amount of delicious ingredients! Lightly moisten the edge of the seaweed with water to help it seal.
