Spicy Fermented Kimchi & Cheongyang Pepper Kimbap: A Home Kitchen Recipe
Create Mouthwatering Spicy Kimbap with Aged Kimchi and Hot Peppers
A simple yet incredibly delicious meal idea for my sibling who works weekends! Today, we’re making ‘Spicy Fermented Kimchi & Cheongyang Pepper Kimbap’. The perfect blend of aged kimchi’s rich flavor and the fiery kick of Cheongyang peppers creates a uniquely delightful taste. It’s ideal for a weekend treat, a special occasion, or a satisfying meal.
Kimbap Ingredients- 5 servings of fluffy, cooked rice
- 2 Tbsp sesame oil
- 1 Tbsp salt
- 10 sheets of dried seaweed (gim)
- 5 imitation crab sticks, cut into appropriate lengths
- 10 pieces of kimbap ham, cut lengthwise
- 10 pieces of pickled radish (danmuji), drained
- 4 eggs, for making omelet sheets
- 3 segments of well-fermented aged kimchi (mukimchi), core removed and chopped
- 2 Cheongyang peppers, seeds removed and finely minced
Cooking Instructions
Step 1
First, let’s prepare the egg omelet sheets, which will be a filling for the kimbap. Whisk 4 eggs with a pinch of salt. Pour thinly into a lightly oiled pan to create delicate omelet sheets. Once cooled, cut them into strips that match the length of your kimbap.
Step 2
Cut each of the 5 imitation crab sticks into about 10 equal pieces. Aim for lengths that will fit nicely within each kimbap roll.
Step 3
Gently remove the excess kimchi paste from the 3 segments of aged kimchi. Chop them into roughly 10 pieces each, suitable for kimbap filling. Cutting them to a manageable size will prevent the kimbap from bursting when rolled.
Step 4
To enhance flavor and reduce excess moisture, lightly stir-fry the chopped aged kimchi in a dry pan without any oil. This step is crucial to prevent the kimbap from becoming soggy and to deepen the kimchi’s taste.
Step 5
Cheongyang peppers are key to the kimbap’s spicy kick! Remove the seeds and mince them very finely. If you enjoy more heat, you can leave some seeds in, or adjust the amount based on your preference or if serving to children.
Step 6
Season the warm, fluffy rice with 2 tablespoons of sesame oil and 1 tablespoon of salt. Gently mix with a rice paddle, ensuring each grain is coated and seasoned evenly, to prevent the rice from clumping.
Step 7
Arrange all the prepared fillings neatly alongside the sautéed kimchi. It’s best to let the seasoned rice cool down slightly before assembling the kimbap, as very hot rice can make the seaweed wrapper damp.
Step 8
Spread a thin, even layer of seasoned rice onto a sheet of dried seaweed. Arrange the egg omelet strips, imitation crab, ham, pickled radish, sautéed kimchi, and minced Cheongyang peppers decoratively over the rice. Avoid overfilling, as this can cause the kimbap to break apart when rolled.
Step 9
To help seal the kimbap, lightly mash some rice grains and spread them along the edge of the seaweed wrapper before rolling. Roll the kimbap firmly and evenly. Once rolled, slice it into bite-sized pieces to reveal your beautifully crafted Spicy Fermented Kimchi & Cheongyang Pepper Kimbap!
Step 10
This thoughtfully prepared kimbap will be a wonderful gesture for your sibling! Enjoy this delicious and hearty meal, and I hope it brings them energy. Thank you!
