Spinach and Sea-Grape Rolls (Bigeum Island Style)
Spinach Kimbap: Made with Bigeum Island Sea-Grape, Tastier than Regular Spinach!
A nutritious kimbap made with Bigeum Island sea-grape, eggs, and carrots.
Kimbap Ingredients- Warm cooked rice
- Carrots
- Sesame oil
- Salt
- Plum extract (or syrup)
- 3 sheets of dried seaweed for kimbap (gim)
- Bigeum Island sea-grape (or spinach)
- Coarse sea salt
- Soy sauce
- 4 eggs
Cooking Instructions
Step 1
Prepare the water for blanching the sea-grape. Fill a pot with plenty of water and add a tablespoon of coarse sea salt. The sea salt helps remove any fishy odor from the sea-grape and ensures it stays vibrant and fresh.
Step 2
Rinse the sea-grape thoroughly under running water to remove any dirt, especially around the roots. Trim the root ends in half so they are easier to handle and season. This helps the seasoning penetrate evenly, making them more delicious.
Step 3
Once the water is at a rolling boil, add the prepared sea-grape and blanch it briefly. Submerge the root ends first and remove them quickly, within about 10-20 seconds. Overcooking will make them mushy and reduce their crispness. Blanching until the vibrant green color is still prominent is key.
Step 4
Immediately rinse the blanched sea-grape under cold water to stop the cooking process and cool them down. This helps maintain their bright color and crisp texture. Squeeze out as much water as possible using your hands. Transfer the sea-grape to a bowl, season lightly with coarse sea salt and soy sauce, and gently mix. Be careful not to over-season, as it will be part of the kimbap.
Step 5
Finely mince the carrots after washing them. Heat a pan with a little brown rice oil (or any cooking oil). Add the minced carrots and a pinch of salt, and stir-fry briefly until they are tender but still vibrant. Avoid overcooking them. Once cooked, add the stir-fried carrots to the warm rice.
Step 6
Add the stir-fried carrots to the rice and season the rice for the kimbap. Adjust the taste with salt, add sesame oil for a nutty aroma, and a touch of plum extract for a hint of sweetness and tang. Gently mix everything with a spatula, ensuring the rice grains don’t clump together.
Step 7
Crack the 4 eggs into a bowl and whisk them well. Add a pinch of salt and a very small amount of sesame oil to the eggs to enhance flavor and tenderness, and to mask any eggy smell.
Step 8
Heat a lightly oiled pan over low heat. Pour the whisked egg thinly to make an egg crepe. Once the egg is partially set, place the pre-seasoned sea-grape mixture on top and carefully roll it up to create an egg roll. Ensure the sea-grape stays within the egg as you roll. This method of incorporating sea-grape directly into the egg roll keeps the filling neat.
Step 9
Lay a sheet of kimbap seaweed (gim) with the rough side facing up. Spread the seasoned rice thinly and evenly over about two-thirds of the seaweed. Spreading the rice thinly is crucial to prevent the kimbap from bursting. Place the sliced sea-grape egg roll onto the rice and roll the kimbap tightly. Rolling the kimbap with a pre-made egg roll filling ensures the ingredients stay in place for a clean finish.
Step 10
Alternatively, you can prepare the egg crepe separately. Lightly oil a pan and pour the whisked egg thinly, cooking both sides until golden to create an egg pancake.
Step 11
On the seaweed, spread the rice thinly. Then, layer the separately cooked egg pancake on top. Follow with the seasoned sea-grape mixture and, if desired, some drained pickled napa cabbage (ensure it’s well-squeezed to remove excess water) for extra crunch and flavor. Roll the kimbap tightly. Layering the egg pancake and sea-grape mixture separately allows their individual textures and flavors to shine. Pickled cabbage adds a refreshing crispness and tang, enhancing the overall kimbap experience.
Step 12
Slice the finished kimbap into bite-sized pieces, about 1.5-2 cm thick. Brush the outside of the kimbap with a little sesame oil for a glossy finish and extra flavor.
