Plum Jangajji Kimbap (Pickled Plum Kimbap)
A Special Kimbap Recipe Featuring the Zesty Flavor of Plums
Hello everyone! I’m a recipe researcher who believes in the power of a hearty meal for good health. Plums, known as nature’s citric acid, are renowned for aiding digestion and being gentle on the stomach. The organic acids and minerals in plums help regulate hormone secretion and boost metabolism, leading to brighter skin and revitalizing your body. As an alkaline food, they help maintain your body’s pH balance, beneficial for constitutional improvement, and their strong detoxifying and antibacterial properties are particularly effective against food poisoning and stomach aches. Today, we’ll be incorporating the unique goodness of plums into a Kimbap by using a spicy pickled plum (Plum Jangajji) salad. Get ready to experience a Kimbap flavor like no other!
Kimbap Ingredients- 5 sheets of Gim (seaweed for kimbap)
- 5 servings of cooked rice (warm)
- 5 strips of danmuji (pickled radish)
- 10 strips of seasoned burdock root
- 5 strips of kimbap ham
- 5 strips of imitation crab meat
- 5 eggs
- Plum Jangajji salad (seasoned) – appropriate amount
- 1 carrot
- Cooking oil – as needed
- 1/2 Tbsp minced garlic
- Salt – to taste
Rice Seasoning- 1 tsp seasoned salt
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 tsp seasoned salt
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
To add deliciousness to your kimbap, thinly julienne the carrot. The finer you slice it, the softer the texture will be.
Step 2
Heat a pan over medium heat, add 3 tablespoons of cooking oil, and then sauté the minced garlic for about 30 seconds until fragrant, creating garlic-infused oil. Add the julienned carrots to this oil and stir-fry until they soften.
Step 3
Season the sautéed carrots lightly with salt to enhance their flavor. Once cooked, transfer them to a separate plate and let them cool.
Step 4
Heat another pan over medium heat with a little cooking oil. Grill the kimbap ham until golden brown on all sides. This will render some fat and make the ham slightly crispy.
Step 5
Crack the 5 eggs into a wide bowl and beat them well. Then, strain the beaten eggs through a fine-mesh sieve. This crucial step removes any stray shell fragments and ensures a wonderfully smooth and tender egg omelet.
Step 6
Add a pinch of fine salt (seasoned salt or sea salt both work well) to the strained egg mixture. For an even softer texture, mix in 2 tablespoons of water. This will make the omelet incredibly moist.
Step 7
Heat a non-stick pan over low heat and lightly grease it with cooking oil. Pour in the egg mixture and cook slowly over low heat. Be careful not to burn the egg. Covering the pan with parchment paper or aluminum foil can help cook it evenly and prevent tearing.
Step 8
Once the egg omelet is cooked, carefully remove it from the pan. Let it cool slightly before cutting it into strips suitable for kimbap.
Step 9
To make the Plum Jangajji salad (using 300g of plums): Combine 2 Tbsp gochujang (Korean chili paste), 1 Tbsp finely ground red chili powder, 1 Tbsp oligosaccharide (or corn syrup), 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and a pinch of black sesame seeds. Mix everything together thoroughly to create a flavorful and zesty pickled plum salad.
Step 10
Season the warm cooked rice with 1 tsp seasoned salt, 1 Tbsp sugar, 2 Tbsp sesame oil, and a pinch of toasted sesame seeds. Mix well. The sugar enhances the umami of the rice and makes it tender, without making it taste overly sweet. You won’t even realize sugar was added!
Step 11
Cut the imitation crab sticks in half lengthwise. You can use store-bought seasoned burdock root, or prepare your own. Pickled radish (danmuji) is an essential ingredient for that signature kimbap crunch and flavor, so be sure to include it.
Step 12
Place a sheet of kimbap gim, rough side up, on a bamboo rolling mat. Spread the seasoned rice thinly over the gim, leaving a small border at the top. Don’t spread the rice too thickly, or the kimbap might burst. Layer the danmuji, seasoned burdock root, ham, imitation crab meat, sautéed carrots, and egg omelet strips evenly. Crucially, place the Plum Jangajji salad in a line down the center. Ensure it’s well-contained by the other ingredients so it doesn’t spill out when rolling, maintaining a neat shape.
Step 13
Using high-quality kimbap gim will make rolling much easier and result in a cleaner, more professional-looking kimbap without tearing.
Step 14
Once the kimbap is rolled, lightly brush the outside with sesame oil for a beautiful sheen. Slice the kimbap into even, bite-sized pieces.
Step 15
Voila! Your fragrant Plum Jangajji Kimbap is ready. Thanks to the excellent antibacterial properties of plums, this kimbap stays fresh longer, making it a worry-free delight. Enjoy the delightful combination of zesty-sweet plum flavor, satisfying rice, and a medley of delicious fillings in this special kimbap!
