Savory Sausage Cheese Mini Kimbap for Kids
Easy and Delicious Sausage Cheese Mini Kimbap: The Perfect Kids’ Breakfast Menu!
Create a hearty breakfast menu that captivates your children’s taste buds by adding plenty of sausage and cheese to mini kimbap. This simple yet nutritious recipe is sure to be a hit with the kids!
Basic Ingredients- 3 sheets of kimbap seaweed
- 2 fresh eggs
- Crispy pickled radish (for kimbap)
- 3 slices of cheese
- Kid-favorite sausages (Vienna or regular)
- 3 bowls of warm rice
- 2 pinches of salt (approx. 1/4 tsp)
- Savory sesame oil
- Fragrant sesame seeds
Cooking Instructions
Step 1
Prepare the pickled radish, which adds a delightful flavor to the kimbap. Cut the kimbap-style pickled radish in half lengthwise, then cut each half into 2-4 long strips. If you’re using half-moon pickled radish, simply cut it to a suitable length for the kimbap.
Step 2
Briefly immerse the sausages in boiling water to remove any impurities from the surface. Since we won’t be grilling them, this step ensures they are hygienically prepared. This process makes them ready to be used inside the kimbap.
Step 3
Drain the blanched sausages thoroughly in a colander. Ensuring they are well-drained prevents the kimbap filling from becoming soggy and helps in rolling a neat kimbap.
Step 4
Thinly slice the sausages. Since kimbap seaweed sheets are typically cut into four parts for mini kimbap, it’s best to match the sausage length to the seaweed’s length. For longer sausages like Vienna sausages, you can cut them lengthwise into four pieces to fit the seaweed, or slice them thinly. Adjust the sausage size to fit your seaweed pieces, regardless of the type of sausage used.
Step 5
Crack the two eggs into a bowl and whisk them thoroughly until the yolk and white are well combined. This is the preparation for making a delicious egg omelet (jidan).
Step 6
Lightly oil a pan over low heat, then pour the whisked egg mixture thinly. Cook slowly over low heat, stirring gently, to create a soft egg omelet that doesn’t burn. Once the edges start to lift slightly, flip it over to cook the other side.
Step 7
After cooking, let the egg omelet cool slightly, then cut it into strips similar in length to the kimbap seaweed. Cutting them not too thick will prevent the kimbap from bursting when rolled.
Step 8
Prepare the rice for the kimbap. In 3 bowls of warm rice, add 2 pinches of salt, a drizzle of savory sesame oil, and fragrant sesame seeds. Use a spatula to gently mix the rice without mashing the grains. Seasoning the rice beforehand ensures the kimbap is well-seasoned and flavorful when rolled.
Step 9
Cut the kimbap seaweed sheets into four equal parts. (Although missing from the photo) also cut the slices of cheese into four strips, similar in length to the seaweed. This preparation makes it easier to layer the ingredients when making mini kimbap.
Step 10
Place a sheet of seaweed on a bamboo rolling mat with the rough side facing up. Spread a thin layer of rice evenly over the seaweed, then layer the prepared cheese slices, egg omelet, pickled radish, and sausage. Be careful not to overfill, as this can cause the mini kimbap to burst. Roll it up snugly.
Step 11
Lightly brush the rolled mini kimbap with sesame oil and sprinkle with sesame seeds. Your kid-favorite cheese sausage mini kimbap is now complete! It’s as appealing to the eyes as it is delicious, making it an excellent breakfast option.
