Quick & Flavorful Jesa Namul Kimbap from Leftover Ancestral Meal Vegetables
Transform leftover Jesa Namul (Korean ancestral ritual vegetables) into delicious Kimbap!
Do you have leftover Jesa Namul in your fridge after the holidays? Don’t worry! Create a special Kimbap that’s rich in flavor and texture using simple ingredients. We’ve included handy tips perfect for future holiday preparations.
Kimbap Filling Ingredients- 1 bowl of warm cooked rice (approx. 200g)
- Leftover seasoned bellflower roots (Doraji Namul)
- Leftover seasoned bracken fern (Gosari Namul)
- Leftover seasoned Napa cabbage (Yeolmu Namul)
- Leftover seasoned soybean sprouts (Kongnamul)
- 2 eggs
- 1/4 red bell pepper
- 2 Korean chili peppers (optional, for spice)
- A small amount of rinsed aged kimchi
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, prepare 1 bowl (about 200g) of warm cooked rice. For the best texture in your kimbap, ensure the rice is fluffy and not mushy, or use pre-cooked rice.
Step 2
Gather your leftover Jesa Namul: seasoned bellflower roots, bracken fern, soybean sprouts, and Napa cabbage. Feel free to use any leftover seasoned vegetables you have on hand.
Step 3
Add all the prepared namul to the warm rice. You can adjust the amount of namul according to your preference and the amount of rice.
Step 4
Before mixing the vegetables with the rice, finely chop them with scissors. This step is crucial for ensuring the namul mixes evenly with the rice and doesn’t fall out of the kimbap when rolled.
Step 5
Once chopped, mix the namul and rice together. Add 1 tsp of toasted sesame seeds and 1 tsp of sesame oil. Gently mix everything to evenly distribute the flavors and the nutty aroma of the sesame oil into the rice.
Step 6
Finely julienne the red bell pepper to add vibrant color to your kimbap. You can substitute with shredded carrots if preferred.
Step 7
Rinse the aged kimchi thoroughly to remove excess sourness and any lingering saltiness. Shred it into thin strips. Toss the shredded kimchi with a little sesame oil for enhanced flavor and to prevent it from being too dry.
Step 8
Finely chop any leftover pieces of bell pepper that were julienned. These can be used as a colorful garnish.
Step 9
If you enjoy a spicy kick, finely chop 2 Korean chili peppers and add them. If you prefer less heat, you can omit them or remove the seeds before chopping.
Step 10
Crack 2 eggs into a bowl. Add the chopped bell pepper and Korean chili peppers. Season with a pinch of salt and whisk well to create an egg mixture.
Step 11
Heat a lightly oiled frying pan over low heat. Pour the egg mixture thinly to create a thin omelet. Spreading it thinly will result in a neat and not overly thick egg roll.
Step 12
As the egg begins to cook, carefully roll it up from one edge to form a cylindrical egg roll. Cooking slowly over low heat prevents burning and ensures a beautiful golden color.
Step 13
Now, all the ingredients for your kimbap are ready! It’s simpler than you might think, especially since you’re utilizing leftover vegetables.
Step 14
Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread the prepared namul rice thinly over about two-thirds of the seaweed. Avoid piling the rice too thick, as this can cause the kimbap to burst or be difficult to roll.
Step 15
Layer the seasoned aged kimchi over the rice. Placing kimchi between the rice and other fillings helps keep the kimbap neat when sliced, preventing the fillings from sticking to the rice.
Step 16
Arrange the egg roll, julienned bell pepper, and chopped bell pepper attractively on top of the rice and kimchi. Consider the color contrast for a visually appealing presentation.
Step 17
Using the bamboo mat, gently but firmly roll the kimbap, ensuring the fillings are compact. Start by pressing the fillings to make them firm, then continue rolling and seal the edge of the seaweed.
Step 18
Brush the outside of the rolled kimbap with a little sesame oil for shine. Lightly oil a kimbap knife or a regular knife and slice the kimbap into bite-sized pieces (about 1.5-2 cm thick). Oiling the knife prevents the rice from sticking.
Step 19
Voila! Your colorful and appetizing namul kimbap is complete. It looks much more impressive than you might have expected, doesn’t it?
Step 20
And there you have it – a delightful Jesa Namul Kimbap made from your leftover holiday vegetables. It’s simple to make, delicious, and perfect for the whole family to enjoy!
