Nude Kimbap (Rice Roll with Seaweed Inside): A Guide to a Unique and Delicious Treat
How to Make Nude Kimbap at Home
Discover the magic of Nude Kimbap, a delightful twist on the classic Korean rice roll where the rice faces outward, creating a wonderfully moist and tender texture. This unique presentation allows the vibrant fillings to shine through the beautiful cross-section. We’ll share essential tips for rolling these beauties perfectly, ensuring a delicious and visually appealing result. Follow along step-by-step for an unforgettable culinary experience!
Nude Kimbap Ingredients- 2 bowls of cooked rice (warm)
- 1 tsp sesame oil
- Pinch of salt
- 1 strip of imitation crab meat (cut lengthwise)
- 2 sticks of kimbap ham (cut lengthwise)
- 2 strips of pickled radish (drained)
- 1/3 portion of seasoned burdock root kimbap set (pre-cooked in sweet soy sauce)
- 1 small handful of spinach
- 2 sheets of seaweed (for kimbap)
- 2 eggs
- Pinch of salt (for egg mixture)
Cooking Instructions
Step 1
First, lightly beat the 2 eggs with a pinch of salt until well combined. Heat a rectangular egg pan over medium-low heat, lightly grease it, and pour in the beaten egg mixture to create a thin omelet. Cook slowly to prevent burning.
Step 2
Once the egg omelet has cooled slightly on a mat or clean cutting board, roll it up tightly. Then, slice the rolled omelet into even, thin strips, suitable for kimbap filling. Avoid slicing too thinly, as they might fall apart.
Step 3
In a pot, bring enough water to cover the spinach to a boil with a pinch of salt. Once boiling, add the thoroughly washed spinach and blanch for approximately 30 seconds. Quick blanching is key to maintaining its texture and flavor; avoid overcooking.
Step 4
Immediately transfer the blanched spinach to cold water and rinse lightly to cool it down. Squeeze out as much water as possible by hand. Excess moisture can make the kimbap soggy.
Step 5
Season the squeezed spinach with a little sesame oil and a tiny pinch of salt. Gently mix by hand. The aim is to enhance the natural flavor of the spinach.
Step 6
Cut the kimbap ham and imitation crab meat sticks into lengthwise strips. Heat a non-stick pan over medium heat without oil, and grill the ham and crab sticks until lightly browned on both sides. This enhances their flavor and removes excess oil.
Step 7
In a bowl, combine the 2 bowls of warm cooked rice with a pinch of salt and a drizzle of sesame oil. Mix well. For kimbap, it’s important to use firm, slightly dry rice (godubap). Using salt seasoned with MSG (mat-so-geum) can add an extra layer of savory flavor.
Step 8
Lay a sheet of seaweed flat. Spread about two-thirds of the seasoned rice evenly over the lower portion of the seaweed sheet. For a beautiful nude kimbap, ensure a generous amount of rice is used so that the seaweed is completely covered when rolled.
Step 9
Carefully flip the seaweed sheet over, so the rice-covered side is now facing down, and the plain seaweed side is facing up. This plain side will become the outer layer of your kimbap.
Step 10
Arrange all your prepared fillings – the egg strips, ham, imitation crab meat, pickled radish, burdock root, and spinach – neatly over the rice. Avoid overfilling, as this can cause the kimbap to break apart when rolled.
Step 11
Using a bamboo rolling mat, gently press down on the fillings and start rolling the kimbap tightly. Pull the mat forward as you roll to ensure a firm and compact roll.
Step 12
If, after rolling, there is a small gap or exposed seaweed at the seam, take a small piece of the prepared rice and carefully press it into the gap to seal it. This creates a clean, finished edge.
Step 13
Slice the rolled kimbap into your desired thickness. Your delicious Nude Kimbap, with its moist texture and vibrant fillings, is now ready to be enjoyed!
