Spicy Spam and Cheese Rolled Omelet Kimbap
How to Make Delicious Spam and Rolled Omelet Kimbap
Enjoy a flavorful kimbap roll featuring spam braised in a sweet and spicy sauce, encased in a tender rolled omelet. This recipe elevates the classic kimbap with exciting textures and tastes.
Main Ingredients- 1/2 can Spam (approx. 200g)
- 2 sheets kimbap seaweed (nori)
- 4 fresh perilla leaves
- 40g pickled radish (danmuji or similar)
- 70g shredded mozzarella cheese
Cooking Instructions
Step 1
First, cut the Spam into bite-sized pieces, about 1cm thick. In a small pan, combine the cooking wine, oligodang, gochujang, and sugar to create the Spam braising sauce.
Step 2
Add the cut Spam to the prepared sauce. Braise over medium-low heat, flipping occasionally, until the Spam is glossy and slightly thickened. Be careful not to burn it; cook it gently.
Step 3
Gently squeeze out excess moisture from the pickled radish. Place it in a bowl and mix with plum extract, sesame oil, and sugar. Toss well to coat. This will add a refreshing crunch and sweet-sour flavor to the kimbap.
Step 4
To the warm cooked rice, add sesame oil and salt. Gently mix with a rice paddle, being careful not to mash the rice grains, to season the rice.
Step 5
Place a sheet of kimbap seaweed on a bamboo mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top. Arrange the perilla leaves evenly over the rice, followed by the braised Spam and pickled radish. Carefully roll the kimbap tightly using the bamboo mat, starting from the bottom edge.
Step 6
Crack the 6 eggs into a bowl. Add the 1/2 tsp of salt and whisk well to break up the egg whites and create a smooth mixture. For an even smoother omelet, you can strain the egg mixture through a sieve.
Step 7
Heat 2 Tbsp of cooking oil in a non-stick pan over medium-low heat. Spread the oil thinly with a paper towel. Pour a thin layer of the whisked egg mixture into the pan and cook gently until set. Aim for an omelet that is not too thick and is long enough to cover the kimbap.
Step 8
When the omelet is almost cooked, sprinkle the shredded mozzarella cheese evenly over the top. The cheese should start to melt as it cooks.
Step 9
Carefully place the rolled kimbap onto the melted cheese on the omelet. Gently roll the omelet around the kimbap to encase it. Lightly press to ensure the omelet adheres well to the kimbap.
Step 10
Slice the finished rolled omelet kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal. Enjoy your delicious creation!
