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Korean Egg Roll Kimbap Recipe

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3.8 from 26 reviews

  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 4 rolls
  • Diet: Vegetarian

Description

A colorful and comforting Korean kimbap variation featuring soft rolled eggs, seasoned rice, and fresh fillings wrapped in seaweed. This easy-to-make dish balances savory egg omelets, fresh vegetables, and nutty sesame flavors to create a perfect snack or light meal.

Ingredients

Rice Mixture

  • 2 cups cooked short-grain rice
  • 1 tablespoon sesame oil
  • 1 teaspoon salt

Egg Omelet

  • 4 eggs
  • 2 tablespoons vegetable oil

Vegetables and Wrap

  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 4 sheets nori (seaweed)
  • Sesame seeds, for garnish

Instructions

  1. Season Rice: In a bowl, season the warm cooked short-grain rice with 1 tablespoon sesame oil and 1 teaspoon salt. Mix well to evenly coat the rice and set aside to cool slightly.
  2. Prepare Egg Omelet: Beat the 4 eggs thoroughly. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat and pour in a thin layer of the beaten eggs to form a thin omelet. Cook gently until set, then carefully roll the omelet into a tight log and slice into thin strips.
  3. Sauté Carrots: Lightly sauté the julienned carrots in the same pan over medium heat for 1-2 minutes, just until they start to soften but remain crisp.
  4. Assemble Kimbap: Place one sheet of nori shiny side down on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the nori, leaving a 1-inch border at the top edge.
  5. Add Fillings: Arrange strips of egg omelet, sautéed carrot, and fresh cucumber across the center of the rice-covered nori sheet.
  6. Roll and Slice: Using the bamboo mat, roll the nori tightly around the fillings into a compact log. Remove the roll from the mat and slice it into bite-sized pieces with a sharp knife for clean cuts.
  7. Garnish and Serve: Sprinkle the kimbap pieces with sesame seeds for added flavor and a beautiful finish. Serve immediately or pack for lunch.

Notes

  • Keep your hands moist with water when handling the rice to prevent it from sticking.
  • Use a very sharp knife to make clean slices without squashing the roll.
  • Julienne the vegetables finely for easier rolling and better texture.
  • Allow the rice to cool slightly before spreading to avoid tearing the nori sheets.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Rolling
  • Cuisine: Korean

Find it online: https://justsosweet.com/korean-egg-roll-kimbap-recipe/