Flavorful Aged Kimchi Kimbap
How to Make Delicious Aged Kimchi Kimbap at Home: Simple Recipe, Rice Seasoning Tips, and Aged Kimchi Preparation
Recipes using well-fermented aged kimchi (‘muk-eunji’) are always a hit and never disappoint! Today, I’ll show you how to make a simple yet incredibly tasty aged kimchi kimbap that you can easily prepare at home. Rinsing the aged kimchi and seasoning it with perilla oil, sugar, and sesame seeds creates a clean and savory flavor profile when used as a kimbap filling. It’s also a fantastic way to use up leftover aged kimchi! This seasoned kimchi itself is a delicious side dish. Rinsing and seasoning it reduces its tanginess, making it sweet and mildly spiced, perfect even for kids. Don’t forget to enjoy the tender core parts, they’re especially delicious! While more ingredients can make kimbap even better, just aged kimchi, egg omelet, and kimbap ham are enough to create a simple and delicious kimbap.
Aged Kimchi Kimbap Ingredients (Makes 5 Rolls)
- 1/2 head aged kimchi (approx. 470g before preparation)
- 3 Tbsp sugar (for kimchi seasoning)
- 3 Tbsp perilla oil (for kimchi seasoning)
- 2 Tbsp sesame seeds (for kimchi seasoning)
- 5 strips kimbap ham
- 5 eggs
- 1 pinch salt (for egg omelet seasoning)
- A little cooking oil
Rice Seasoning Ingredients
- 700g cooked rice (approx. 3.5 bowls)
- 1/2 Tbsp seasoned salt (for rice seasoning)
- 3 Tbsp sesame oil (for rice seasoning)
- 1 Tbsp sesame seeds (for rice seasoning)
- 5 sheets kimbap seaweed (gim)
- A little sesame oil (for brushing the kimbap exterior)
- 700g cooked rice (approx. 3.5 bowls)
- 1/2 Tbsp seasoned salt (for rice seasoning)
- 3 Tbsp sesame oil (for rice seasoning)
- 1 Tbsp sesame seeds (for rice seasoning)
- 5 sheets kimbap seaweed (gim)
- A little sesame oil (for brushing the kimbap exterior)
Cooking Instructions
Step 1
First, prepare the aged kimchi. You’ll need about 470g of aged kimchi before any preparation. Rinse the kimchi 3-4 times in a bowl of water.
Step 2
After rinsing off the red chili powder, firmly squeeze out the excess water from the kimchi. Ensuring the kimchi isn’t too wet is key for good texture.
Step 3
Using scissors or a knife, trim the tough bottom part of the kimchi and then cut it lengthwise into long strips. Cut them into a suitable size for a pleasant eating experience in kimbap.
Step 4
Place the squeezed aged kimchi into a bowl. Add 3 tablespoons of sugar, 3 tablespoons of perilla oil, and 2 tablespoons of sesame seeds. Gently mix and massage the ingredients into the kimchi to season it. Perilla oil adds a wonderful nutty aroma, but you can substitute it with sesame oil if you prefer.
Step 5
Here’s the deliciously seasoned aged kimchi, ready to be used! It smells wonderfully savory.
Step 6
Now, let’s prepare the egg omelet. Crack 5 eggs into a bowl, add a pinch of salt, and whisk them together thoroughly. This amount is for about 3 egg omelets.
Step 7
Heat a non-stick pan over low heat and add a very small amount of cooking oil. If there’s too much oil, wipe the pan with a paper towel to create a thin, even layer, which helps the omelet cook uniformly. Pour a thin layer of the egg mixture into the pan and cook until set. Flip it over and cook the other side until lightly golden.
Step 8
Let the 3 cooked egg omelets cool slightly.
Step 9
Cut the kimbap ham into 5 long strips. Lightly grease a pan with cooking oil and pan-fry the ham strips until they are golden brown on both sides. This slightly renders the fat, adding more flavor.
Step 10
Once the egg omelets have cooled a bit, stack them on top of each other, roll them up tightly like a sushi roll, and then slice them thinly into strips.
Step 11
Arrange the prepared kimbap fillings – aged kimchi, ham, and egg strips – neatly on a plate. Now, it’s time to season the rice, which is crucial for the kimbap’s overall taste.
Step 12
Prepare about 700g of cooked rice (approximately 3.5 bowls), which is enough for 5 kimbap rolls. Place the fluffy rice in a bowl and add 1/2 tablespoon of seasoned salt, 3 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. Mix everything gently to evenly season the rice. Using seasoned salt rather than regular salt can enhance the flavor. Taste the rice and adjust the seasoning according to your preference.
Step 13
Your kimbap seaweed sheets and rolling mat are ready! Everything is set for making delicious aged kimchi kimbap.
Step 14
Place a sheet of kimbap seaweed (gim) on the rolling mat with the rough side facing up. Spread the seasoned rice evenly and thinly over the seaweed. Leave a small gap at the top edge and scatter a few grains of rice along the bottom edge to help seal the roll.
Step 15
Layer the kimbap ham and egg strips onto the rice. Then, add about 4 strips of the seasoned aged kimchi on top. Be mindful not to overfill, as it can make rolling difficult.
Step 16
Using the rolling mat, carefully lift the edge and roll the kimbap tightly, pressing gently to secure the fillings. Continue rolling until the kimbap is fully formed.
Step 17
Once rolled, place the kimbap seam-side down on the mat. This helps it to set and prevents it from unrolling.
Step 18
Brush the outside of the kimbap with a little sesame oil for a glossy finish and a hint of aroma. To make clean cuts, lightly dampen a sharp knife with water or coat it with sesame oil. This prevents the rice from sticking to the blade.
Step 19
Arrange the beautifully rolled aged kimchi kimbap on a plate. Your simple yet special homemade kimbap using aged kimchi is now complete! Enjoy this delightful dish, especially when you’re craving something unique.
