Spring Greens Kimbap: A Taste of Spring
Crafting Fragrant Spring Greens Kimbap
This spring, the vibrant flavors of wild vegetables are especially calling to me. I’ve been stocking up on them and enjoying them with every meal. Today, I’m sharing a recipe for ‘Spring Greens Kimbap,’ perfect for a spring picnic or outing. Featuring the quintessential spring herbs like chives, motherwort, and stonecrop, this kimbap is wonderfully aromatic and refreshing. Each bite is a delightful burst of spring’s essence, making it a truly special treat.
Kimbap Filling Ingredients
- 200g Spring Chives (Dallae)
- 200g Motherwort (Naengi)
- 200g Stonecrop (Dolnamul)
- 3.5 cups Cooked Rice
- 1/2 Carrot
- 2 sheets Fish Cake (Eomuk)
- 4 Imitation Crab Sticks (Masal)
- 3 Eggs
- Pinch of Salt (for eggs)
- 1 tsp Mirin (to remove egg smell)
- 4 sheets Dried Seaweed for Kimbap (Gimbap Gim)
- A little Cooking Oil
Spring Greens Seasoning
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 2 Pinches Salt
- 1 Tbsp Sesame Oil
Stonecrop Salad Dressing
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 2 Pinches Salt
- 1 Tbsp Sesame Oil
Stonecrop Salad Dressing
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 1 Tbsp Sugar
Cooking Instructions
Step 1
Let’s start by preparing the kimbap fillings. Thoroughly wash the fresh carrot and julienne it into thin, long strips. Cutting all the filling ingredients to a similar thickness will ensure your kimbap looks neat when rolled.
Step 2
Place the julienned carrot in a pan with 1 tablespoon of cooking oil over medium heat and stir-fry evenly. It’s best to cook them until they are tender but still retain a slight crunch, avoiding a mushy texture. Once cooked, set the carrots aside to cool.
Step 3
Next, we’ll make the egg omelet. In a bowl, crack 3 fresh eggs. Add a pinch of salt and 1 teaspoon of mirin to eliminate any eggy odor.
Step 4
Whisk the eggs gently with a fork or whisk until smooth and well combined. Be careful not to over-whisk, as too much air can make the omelet difficult to handle. Aim for a uniform consistency.
Step 5
Lightly grease a non-stick frying pan with cooking oil over low heat. Pour the whisked egg mixture thinly into the pan, allowing it to cook slowly. Cooking on low heat prevents burning.
Step 6
When the egg is about half-cooked and the surface begins to set, carefully roll it up using chopsticks or a spatula. Gently roll it to prevent tearing. Continue rolling until fully cooked.
Step 7
Once the rolled omelet is cooked, remove it from the pan and let it cool slightly. Then, slice it into bite-sized pieces, about 1 cm thick, for easy inclusion in the kimbap.
Step 8
Now, prepare the fish cakes. Slice the fish cakes lengthwise to match the length of your kimbap. If they are thick, you can halve them or slice them thinner for better texture.
Step 9
Heat 1 tablespoon of cooking oil in a pan and add the sliced fish cakes. Sauté them lightly until they become slightly tender and fragrant. The sautéing enhances their flavor. Set the warm fish cakes aside.
Step 10
Prepare the imitation crab sticks in the same way as the fish cakes, cutting them to the same length. Lightly pan-fry them in a little cooking oil. This makes them softer and better integrated into the kimbap. Set aside the cooked imitation crab sticks.
Step 11
Now, let’s prepare the aromatic spring greens. Heat 1 tablespoon of cooking oil in a pan over medium heat and quickly stir-fry the cleaned spring chives (Dallae) for about 10 seconds. Chives are delicate and wilt quickly, so rapid stir-frying preserves their fresh aroma. Remove them immediately after cooking.
Step 12
Similarly, prepare the motherwort (Naengi). Heat a little cooking oil in the pan, add the cleaned motherwort, and stir-fry for about 1 minute. This process gently releases its earthy, slightly bitter fragrance.
Step 13
Once the chives and motherwort are stir-fried, let them cool slightly and then finely chop them. Chop them to a size where you can still feel the texture, rather than making them into a paste.
Step 14
In a bowl, combine the chopped chives and motherwort with the seasoning ingredients: 1 tablespoon soy sauce, 0.5 tablespoon minced garlic, 2 pinches of salt, and 1 tablespoon sesame oil. Gently mix everything together. Since this will be mixed with the rice, season it slightly on the saltier side to ensure the flavor comes through. Mix thoroughly to allow the flavors to meld.
Step 15
Add the well-seasoned chive and motherwort mixture to the cooked rice (3.5 cups) and mix evenly. This step infuses the rice with the distinct taste and aroma of the greens, ensuring every bite of kimbap is full of spring flavors. Mixing while the rice is warm helps the seasoning to penetrate better.
Step 16
Now, let’s prepare the refreshing stonecrop salad. In a small bowl, combine all the dressing ingredients for the stonecrop: 1 tablespoon gochujang, 3 tablespoons vinegar, and 1 tablespoon sugar. Stir well until the sugar is completely dissolved to create a smooth dressing.
Step 17
Just before rolling the kimbap, add the prepared dressing to the washed and drained stonecrop. Toss gently to coat. It’s important not to over-mix to maintain the stonecrop’s crisp texture. Mix and use immediately.
Step 18
All the components are ready! Let’s start rolling the kimbap. Place a sheet of kimbap seaweed, rough side up, on a bamboo rolling mat. Spread the prepared rice (mixed with chives and motherwort) evenly over about two-thirds of the seaweed, leaving a 1-2 cm border at the top edge to help seal the roll.
Step 19
Arrange the prepared fillings neatly over the rice. Layer the sautéed carrots, imitation crab sticks, egg omelet, sautéed fish cakes, and finally, the lightly dressed stonecrop. Avoid overfilling, as this can cause the kimbap to break when rolled.
Step 20
Now, roll the kimbap tightly. Use the bamboo mat to lift the edge closest to you and roll it over the fillings, tucking them in. Press firmly with the mat as you roll to create a compact cylinder. Lightly moisten the exposed seaweed edge with water to seal the roll securely.
Step 21
Slice the beautifully rolled kimbap into bite-sized pieces (about 1.5 cm thick) and arrange them attractively on a plate. Your fragrant and refreshing Spring Greens Kimbap is complete! Enjoy this taste of spring on a beautiful day.
