Spam and Kimchi Kimbap: A Savory Delight
How to Make Delicious Spam and Kimchi Kimbap at Home
Introducing a fantastic kimbap variation where tangy kimchi replaces traditional pickled radish, paired with savory Spam for a delightful roll! It’s a flavor explosion that’s sure to be a hit.
Kimbap Ingredients- 1/2 cucumber
- 2 large leaves of kimchi
- 2 sheets of kimbap seaweed (gim)
- 2 bowls of cooked rice
- 2 eggs
- 1/2 carrot
- 1 sheet of fish cake (eomuk)
- 1/4 can of Spam
- Pinch of sesame seeds (for garnish)
- Pinch of salt (for seasoning vegetables)
- 1 Tbsp cooking oil (for egg and stir-frying ingredients)
Kimchi Seasoning- 1 tsp sugar
- 1 tsp perilla oil (deulgireum)
- 1 tsp sesame seeds
Rice Seasoning- Pinch of salt
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp perilla oil (deulgireum)
- 1 tsp sesame seeds
Rice Seasoning- Pinch of salt
- 1 tsp sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the kimbap fillings. For the cucumber, slice it in half lengthwise and gently scoop out the seeds with a spoon. Then, cut it into long, thin strips. Similarly, julienne the carrot into thin strips. For the fish cake, briefly blanch it in boiling water to remove excess oil, then slice it into long strips suitable for kimbap. Slice the Spam into bite-sized pieces.
Step 2
Drain the well-fermented kimchi thoroughly by squeezing out excess water. In a bowl, combine the kimchi with 1 tsp sugar, 1 tsp perilla oil, and 1 tsp sesame seeds. Mix well by gently massaging it with your hands to ensure the seasoning is evenly distributed.
Step 3
Now, let’s make the delicious egg omelet. Crack the 2 eggs into a bowl, add a pinch of salt, and whisk well. Heat 1 Tbsp of cooking oil in a pan over low heat. Pour in the whisked egg and cook until set. Once one side is cooked, carefully flip it and cook the other side. Cut the cooked omelet into strips that are easy to place inside the kimbap.
Step 4
Using the same pan with a little more oil if needed, stir-fry the sliced Spam and fish cake until lightly browned and slightly crispy. Spam releases quite a bit of oil, so you can dab it with a paper towel as it cooks for a cleaner result. Set aside the fried Spam and fish cake to cool slightly.
Step 5
Now it’s time to stir-fry the carrots. Add a little more cooking oil to the pan and add the julienned carrots. Season with a pinch of salt and stir-fry until they are tender but still have a slight bite. Stir-frying brings out the sweetness of the carrots and improves their texture.
Step 6
In a bowl with the warm cooked rice, add 1 tsp sesame oil, a pinch of salt, and 1 tsp sesame seeds. Gently mix with a rice paddle until well combined, creating seasoned rice. Make sure the rice is slightly cooled before using; if it’s too hot, it can make the seaweed wrapper soggy.
Step 7
This is the highlight of making kimbap! Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down. Spread the seasoned rice evenly over the seaweed, leaving about a 1 cm border at the top edge to help seal the roll. Arrange the seasoned kimchi, fried Spam, fried fish cake, stir-fried carrots, egg strips, and cucumber strips neatly over the rice. Using the bamboo mat, tightly roll the kimbap from the bottom up. Apply firm but gentle pressure to avoid crushing the rice grains.
Step 8
Once rolled, slice the kimbap into bite-sized pieces, about 1.5 cm thick. For a glossy finish and extra flavor, lightly brush the outside of the kimbap with sesame oil and sprinkle with sesame seeds. Enjoy your delicious Spam and Kimchi Kimbap!
