Healthy and Delicious Yam (Nagaimo) Kimbap Recipe
Easy-to-Make Japanese-Inspired Healthy Yam (Nagaimo) Kimbap
I’ve been experiencing a persistent feeling of a foreign object in my throat and visited the ENT doctor, but it wasn’t getting better, and I was prescribed strong antibiotics. After visiting another clinic, I was diagnosed with acid reflux! I thought it was tonsillitis all this time. So, lately, I’ve been reducing my food intake before bed and cutting down on flour, focusing on easily digestible foods. (But why isn’t the weight coming off?) My husband then bought me some famous Andong yams. As a beginner bride wondering what to cook, I thought of making yam (nagaimo) kimbap, similar to what’s served in Japanese restaurants!
Key Ingredients- Fresh Yam (Nagaimo) 1/2 piece (or desired amount)
- Roasted Gim (Seaweed sheets for Kimbap) 2 sheets
- Warm Cooked Rice 2 bowls
- Shredded Cucumber 1/4 piece
Cooking Instructions
Step 1
First, prepare all the ingredients needed for making kimbap. Have your roasted seaweed sheets, warm cooked rice, finely shredded cucumber, and yam ready. For the yam, peel it and grate it finely using a grater or blend it in a mixer. If the slimy texture of the yam is bothersome, you can lightly blanch it or add a small amount of cold water when blending to reduce its viscosity.
Step 2
Place one sheet of roasted seaweed on a bamboo rolling mat, with the rough side facing up. This helps the rice adhere better.
Step 3
Spread the warm cooked rice evenly over the seaweed. Leave a margin of about 1-2 cm along the edges to prevent the rice from spilling out when you roll the kimbap, ensuring a neat finish. Adjust the amount of rice according to the size of the seaweed sheet.
Step 4
Layer the prepared ingredients on top of the rice in order. First, spread a generous amount of the grated yam (nagaimo) over the rice, then artfully arrange the shredded cucumber on top. The sticky nature of the yam will help hold the rice and cucumber in place, preventing the filling from shifting.
Step 5
Now, it’s time to roll the kimbap tightly. Using the bamboo mat, roll the kimbap firmly, pressing down to ensure the filling doesn’t leak out. Start by rolling tightly around the filling to secure it, then continue rolling down the remaining length to create a well-shaped roll.
Step 6
Once the kimbap is rolled, lightly moisten a knife with water and slice it into bite-sized pieces (about 1.5-2 cm thick). Wetting the knife prevents the rice from sticking, allowing for clean cuts. Enjoy your finished yam (nagaimo) kimbap, perhaps with soy sauce or a soy-wasabi dipping sauce. The soft texture of the yam combined with the crispness of the cucumber creates a uniquely delightful taste.
