Spring Picnic Delight: Zesty Mustard Pickle Kimbap
Make Special Mustard Pickle Kimbap for Your Spring Outing
I made kimbap using the mustard pickles I prepared last week. If you don’t have mustard pickles, you can rinse and use pickled vegetables (jangajji) or even seasoned mustard greens (gat kimchi) to create a kimbap unlike any you’ve tasted before. Leftover kimbap ingredients? Fry them up into an omelet for a tasty snack! (We did this for lunch and it was delicious!)
Kimbap Ingredients- Mustard pickles, 1 handful (drained)
- 3 sheets of kimbap seaweed
- 2 bowls of cooked rice
- Pork loin, 200g
- 3 thick strips of ham
- 3 strips of pickled radish (danmuji)
- 3 strips of braised burdock root (u-eojorim)
- 3 eggs
- Sesame seeds, a pinch
- Sesame oil, a pinch
Pork Marinade- Soy sauce, 1 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Sugar, 1 tsp
- Black pepper
- Sesame oil
- Soy sauce, 1 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Sugar, 1 tsp
- Black pepper
- Sesame oil
Cooking Instructions
Step 1
Drain the mustard pickles thoroughly by squeezing out any excess liquid and trim off the tough stem ends. If you don’t have mustard pickles, you can substitute with pickled vegetables (jangajji) or mustard greens (gat kimchi). For mustard greens, rinse them briefly in cold water to reduce spiciness, then squeeze out all the moisture. Seasoning them with a bit of sugar and vinegar before adding to the kimbap will give them a delightful tang.
Step 2
Slice the ham into strips suitable for kimbap. Cut them thicker if you love ham, or thinner if you prefer less ham. (Tip: We cut ours thicker because the kids really enjoy them this way.)
Step 3
For the egg omelet, crack the eggs into a bowl and whisk them with cooking wine, a pinch of salt, and pepper. Lightly oil a pan and cook the egg mixture over low heat to create a thick omelet. Once cooked, cut the omelet into strips that are the length of your seaweed sheet. (Tip: Kimbap omelets taste best when they are thick, rather than thin.)
Step 4
Pan-fry the sliced ham over medium heat until golden brown and slightly crispy. This enhances its flavor and texture.
Step 5
Pat the pork loin dry with paper towels. Marinate it with the pork marinade ingredients (1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 tsp sugar, a pinch of black pepper, and a pinch of sesame oil) for a few minutes. Stir-fry the marinated pork in a pan until it’s well-cooked and slightly dry. (Tip: If you’re using ham, you can reduce the amount of pork. Adding thinly sliced carrots instead of pork makes a great addition for texture and color!)
Step 6
Season the cooked rice with a pinch of salt, sesame seeds, and sesame oil. Gently mix with a rice paddle, being careful not to mash the grains, until evenly combined.
Step 7
Lay a sheet of kimbap seaweed on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top. Arrange your prepared fillings across the rice: mustard pickles, ham, burdock root, pickled radish, egg omelet, and pork. Carefully roll the kimbap tightly using the mat, tucking in the fillings as you go. Slice the rolled kimbap into bite-sized pieces to serve. (Tip: The large, tender leaves of the mustard greens were perfect for wrapping kimbap.)
Step 8
For an extra burst of flavor, try dipping your mustard pickle kimbap in chili sauce. The spicy and savory kick of the chili sauce perfectly complements the refreshing tang of the mustard pickles, creating an absolutely delicious combination!
