Grilled Kimchi and Egg Kimbap
Easy and Delicious Kimbap with Grilled Kimchi and Egg: Minimal Ingredients, Maximum Flavor!
Grilling aged kimchi and mixing it with scrambled eggs makes for an incredibly simple yet flavorful kimbap filling! It’s a perfect option for a busy weekend breakfast for the family or a satisfying solo meal. Try making this easy Grilled Kimchi and Egg Kimbap!
Main Ingredients
- 4 sheets Aged Kimchi (well-fermented)
- 4 Eggs
- 2 strips Pickled Radish (Danmuji)
- 2 sheets Gim (seaweed for kimbap)
Rice Seasoning
- 1 bowl Cooked Rice (warm)
- 1 Tbsp Sesame Oil
- 1/3 tsp Salt
- 1 Tbsp Toasted Sesame Seeds
- 1 bowl Cooked Rice (warm)
- 1 Tbsp Sesame Oil
- 1/3 tsp Salt
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly rinse the aged kimchi under cold water and squeeze out as much liquid as possible. (This is about the amount from 3-4 kimchi heads). In a bowl, combine the squeezed kimchi with 1 Tbsp of sesame oil and gently mix to ensure the seasoning is evenly distributed.
Step 2
Lightly oil a preheated pan and grill the seasoned kimchi on both sides until lightly browned and fragrant. Grilling removes any strong kimchi odor and enhances its flavor.
Step 3
In a separate bowl, whisk the 4 eggs. Add the grilled kimchi to the eggs and mix well. Pour this mixture into the pan over low heat, cooking both sides to create an egg and kimchi pancake. Ensure the kimchi and egg bind together.
Step 4
In a bowl of warm rice (about 1 bowl), add 1 Tbsp sesame oil, 1/3 tsp salt, and 1 Tbsp toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, until everything is well combined.
Step 5
Cut each sheet of kimbap seaweed in half. Spread a thin layer of the seasoned rice evenly over one half of the seaweed. Top the rice with the grilled kimchi and egg mixture and the pickled radish strips. Carefully roll the kimbap tightly from one end to the other. Gently press the sides to shape it, and your delicious Grilled Kimchi and Egg Kimbap is ready to enjoy!
