Spam Cheese Kimbap
Master the Art of Making Spam Cheese Kimbap Without Splitting the Sides!
I’ll share my best tips for rolling kimbap so the sides don’t burst open. Let’s make delicious Spam Cheese Kimbap together, even without pickled radish! This kimbap is satisfying with its generous fillings, and the combination of creamy cheese and savory spam is truly exceptional.
Main Ingredients- 3 sheets of Kimbap seaweed (gim)
- 300g cooked rice (approx. 1.5 bowls)
- 4 eggs
- 170g carrot
- 60g green beans
- 80g stir-fried aged or sour kimchi
- 100g Spam (half a can)
- 4 slices of cheddar cheese
- A little perilla oil
Rice Seasoning for Kimbap- 2 Tbsp perilla oil
- 5g dried vegetable flakes (Note: you can use seasoning from a seasoned rice mix product)
- 2 pinches of salt
- 1 Tbsp sesame seeds
- 2 Tbsp perilla oil
- 5g dried vegetable flakes (Note: you can use seasoning from a seasoned rice mix product)
- 2 pinches of salt
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
In a bowl with warm cooked rice (about 1.5 bowls), mix in 2 Tbsp of perilla oil, 5g of dried vegetable flakes, 1 Tbsp of sesame seeds, and 2 pinches of salt. Mix well and let it cool. If you roll the kimbap while the rice is hot, the seaweed can shrink, resulting in a misshapen kimbap. (Tip: Using dried vegetable seasoning from a seasoned rice mix product adds extra flavor.)
Step 2
Rinse frozen green beans briefly under cold water and squeeze out any excess moisture. Heat about 0.5 Tbsp of perilla oil in a frying pan over medium heat. Add the green beans and 2 pinches of salt, and stir-fry for 30 seconds. The key is to maintain their crisp texture.
Step 3
Thinly julienne the carrot. Heat 1 Tbsp of perilla oil in a frying pan over medium heat. Add the julienned carrots, 0.5 tsp of salt, and 0.5 Tbsp of sugar. Stir-fry until the carrots are tender and slightly softened. They should be tender but still have a slight bite.
Step 4
Slice the Spam into approximately 1 cm thick pieces. Place the Spam in a frying pan over medium-low heat and sprinkle with 0.5 Tbsp of sugar. Pan-fry until golden brown and slightly caramelized on both sides. Once cooked, slice the Spam again into 1 cm thick pieces for filling.
Step 5
In a bowl, whisk together 2 eggs with 1 pinch of salt. Heat 1 Tbsp of perilla oil in a frying pan over low heat. Once warm, pour in the egg mixture thinly to create an omelet. When the surface of the egg crepe looks dry and set, carefully transfer it to a plate without flipping. Repeat with the remaining eggs to make a total of 2 egg crepes.
Step 6
Fold each slice of cheddar cheese in half lengthwise to create four long strips, ready for the kimbap filling.
Step 7
Finely chop the aged or sour kimchi. (Tip: For a delicious alternative to pickled radish, stir-fry the kimchi in rendered pork fat or butter, adding 1 Tbsp of sugar, until the sourness mellows.)
Step 8
Place a sheet of kimbap seaweed, shiny side down and rough side up, on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top edge. Try to press the rice slightly more firmly at the top and bottom edges of the rice layer to help seal the kimbap later.
Step 9
To make the kimbap longer, place an additional half sheet of seaweed along the top edge of the main sheet and press gently to adhere. This helps create a larger surface area for more generous fillings and also contributes to a tighter roll.
Step 10
Layer the prepared ingredients on top of the rice: egg crepe, stir-fried carrots, Spam, cheddar cheese, stir-fried kimchi, and green beans, arranging them neatly. (Tip: Wearing disposable gloves while handling the rice prevents it from sticking to your hands, making the process much easier.)
Step 11
Using the bamboo mat, start rolling the kimbap tightly from the bottom edge, enclosing the filling. (Pro-tip: First, wrap the filling with the egg crepe to act as a barrier. This helps prevent the ingredients from shifting and keeps the kimbap sides from bursting, resulting in a neater roll.) Once rolled, gently shape the kimbap. Brush the outside of the kimbap with perilla oil or sesame oil for a glossy finish and enhanced flavor.
Step 12
To slice the kimbap, dampen a sharp knife with water or a little oil. Use a sawing motion, pressing gently from side to side, to cut through the roll without disturbing the filling. Even if you’ve made a large, generously filled kimbap, it will be incredibly delicious! Enjoy your homemade kimbap.
