Thrifty Kimbap Ends
Simple Recipe for Making Kimbap Ends (Tail Kimbap)
A recipe for making kimbap using only the ends, or ‘kkodari’, which are often discarded. This is a simple and delicious way to enjoy kimbap.
Kimbap Ingredients- 2 sheets of dried seaweed for kimbap
- 1 bowl of cooked rice (approx. 200g)
- 1 pinch of salt
- 1/2 tsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare all the necessary ingredients for making kimbap. You will need 2 sheets of dried seaweed for kimbap, 1 bowl of warm cooked rice, 3 eggs, 4 perilla leaves, 2 crab sticks, and 4 pickled radish sticks. Having all ingredients ready beforehand will make the cooking process much smoother.
Step 2
In the warm rice, add 1 pinch of salt, 1/2 teaspoon of sesame oil, and a pinch of sesame seeds. Gently mix the rice with a spatula, using a ‘cutting’ motion to avoid mashing the grains, and let it cool slightly. Cooling the rice prevents the seaweed from tearing when rolling. Ensure the rice is not too hot before proceeding.
Step 3
Crack 3 eggs into a bowl and add 1 pinch of salt. Whisk the eggs gently with a whisk until the whites and yolks are well combined and smooth. Ensure there are no lumps of egg white for a smooth omelet.
Step 4
Lightly oil a heated pan. Ladle about half a ladleful of the whisked egg mixture into the pan to create thin omelets, aiming for 8 in total. Cook over low heat to prevent burning and ensure the omelets cook through without becoming dry. Handle the omelets carefully to avoid breaking them.
Step 5
Cut each crab stick into 4 equal pieces lengthwise, preparing a total of 8 pieces. This makes them easier to handle and distribute evenly within the kimbap.
Step 6
Lightly rinse the pickled radish sticks under running water to remove excess saltiness, then thoroughly pat them dry with paper towels. Excess moisture can make the kimbap soggy. Cut each stick in half, resulting in 8 pieces.
Step 7
Wash the perilla leaves and pat them completely dry. Cut each leaf in half. If your perilla leaves are quite small, about the size of your palm, you can use them whole without cutting. The distinct aroma of perilla will add a wonderful flavor to your kimbap.
Step 8
Take one sheet of kimbap seaweed and cut it vertically into 4 equal strips. This will give you 8 small pieces of seaweed, perfect for making the kimbap ends.
Step 9
Now it’s time to assemble the kimbap. Place a piece of egg omelet on a small seaweed square, followed by half a perilla leaf, and then a thin layer of seasoned rice. Top with a piece of pickled radish and a crab stick. Be careful not to overfill, as this can cause the kimbap to burst when rolled.
Step 10
Lightly moisten the edge of the seaweed with water or a little rice to act as glue. Roll the kimbap tightly, ensuring the filling stays inside. Start by loosely wrapping the filling, then gradually tighten the roll to create a firm kimbap shape.
Step 11
Once rolled, brush the outside of the kimbap ends with sesame oil for a glossy finish. If desired, sprinkle with sesame seeds for extra flavor and texture. These kimbap ends can be eaten whole as a snack, or you can cut them in half for easier handling and serving. Enjoy your simple yet delicious kimbap ends!
