Egg Kimbap (Rice-Free)
Make Egg Kimbap: A Satisfying Rice-Free Rolled Omelet Korean Dish
I made this egg kimbap and was surprisingly satisfied and found it delicious. It’s a fantastic option when you want something hearty without the rice.
Main Ingredients- 3 sheets of Gim (roasted seaweed for kimbap)
- 10 large eggs
- 1 cucumber
- 1 can of tuna
- Sliced ham (or your favorite sausage)
- Perilla leaves (깻잎)
- Mayonnaise
Cooking Instructions
Step 1
First, crack 10 eggs into a bowl. Add a tiny pinch of salt. Since the other fillings might already be seasoned, it’s important to control the amount of salt. Whisk the eggs gently with a whisk until no streaks of egg white remain.
Step 2
Strain the whisked eggs through a fine-mesh sieve. This step ensures that the omelet layers (jidan) are smooth and uniform, making for a much prettier presentation when rolled.
Step 3
Heat a pan over medium-low heat and lightly coat with cooking oil. Pour the strained egg mixture thinly, as if you’re spreading paper, to create omelet sheets. Be mindful of the heat to prevent burning, and cook until lightly golden brown on both sides. You’ll notice they don’t tear easily, especially after straining. Repeat this process for all 3 sheets of gim.
Step 4
Once the egg omelet sheets have cooled down slightly from being hot, thinly julienne them. Cutting them thinly and evenly ensures a pleasant texture when you bite into the kimbap.
Step 5
Wash the cucumber, remove the seedy core, and julienne it finely. Sprinkle a little salt over the julienned cucumber and let it sit for about 10 minutes to draw out moisture. After 10 minutes, squeeze out as much water as possible. This step is crucial to prevent the kimbap from becoming soggy and to maintain a crisp texture.
Step 6
Shred the imitation crab sticks (surimi) into thick pieces with your hands. Slice the ham into similarly thick strips. For a fun twist that kids often enjoy, you can use whole mini sausages instead of ham.
Step 7
Julienne the carrot to a similar thickness as the cucumber. Drain the oil from the canned tuna thoroughly using a sieve. Press down firmly on the tuna while it’s in the sieve to break it up and compact it, making it easier to handle and shape within the kimbap.
Step 8
Mix the drained tuna with mayonnaise to create the ‘Tuna Mayo’ filling. This tuna mayo mixture is so delicious, you could even eat it on its own wrapped in a piece of gim!
Step 9
Now, let’s stir-fry some of the fillings. Heat a little cooking oil in a pan and sauté the julienned carrots and sliced ham until they are lightly browned. This process enhances their flavor and adds depth to the kimbap.
Step 10
Time to assemble and roll! Place a sheet of gim on your rolling mat or work surface. Spread about half of the julienned egg omelet over the gim. Layer on perilla leaves, the sautéed ham and carrots, and a generous amount of tuna mayo. Roll the kimbap tightly, being careful not to overfill, which can cause it to burst. The aromatic perilla leaves pair wonderfully with the mild egg.
Step 11
This time, I tried rolling it with the pickled cucumber instead of perilla leaves. Even without the perilla, the refreshing crunch of the cucumber added a delightful element. It’s a tasty variation worth trying.
Step 12
Here, I made a simpler version using only the shredded imitation crab sticks. To seal the end of the kimbap since there’s no rice, lightly brush some egg white onto the edge and press it down to secure the roll.
Step 13
Your rice-free egg kimbap is complete! While sometimes the omelet might break during rolling (which happened to me once!), the effort you put in will be rewarded with a delicious result. Enjoy this satisfying and healthy meal!
