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| Korean Kimbap Recipe |
Today, I'm sharing a recipe from a famous kimbap.
This kimbap is a must-try food when traveling to Jeju, known for its limited availability and reservation-only service, which means you often have to wait in line to eat it.
At first glance, it may look like any other kimbap, but once you try it, you'll find its addictive nuttiness and umami flavor unforgettable, even after returning home from your trip.\
Today’s upgraded recipe will allow you to enjoy an even tastier version, so if you want to make a special kimbap with extra care, I recommend following this recipe. Let’s get started!
Kimbap Recipe
Ingredients
(for 5 rolls)
Cooking Tools: Peeler (vegetable peeler) required
- Cooking oil: plenty
- Sesame oil
- Salt
- kimbap seaweed: 5 sheets
- Rice: 5 servings
- Fried tofu skin: 12 sheets
- Pink sausage: 1 large
- Carrot: 1
- Eggs: 3
- Fish cake: 3 sheets
- Chives: 1/4 bunch
- Imitation crab meat: 5 strips
- Burdock root for kimbap: 5 strips
- Pickled radish for kimbap: 5 strips
- Sesame seeds: a little
Cooking Process
Prepare Fried Tofu Skin
- 1-1. Stack 10-12 sheets of fried tofu skin and chop them finely.
- 1-2. Sauté the chopped tofu skin without adding oil, as it is already fried, over low heat until golden brown.
Chop tofu skin
Sauté without oil
Cook until golden brown
Prepare Pink Sausage
- 2-1. Slice 1 strip of pink sausage thinly at an angle, then chop it finely.
- 2-2. In a frying pan, add plenty of oil and the chopped pink sausage, then add 2 tablespoons of soy sauce and fry until golden brown.
Slice pink sausage
Add plenty of oil
Fry until golden brown
Mix the sautéed tofu skin and pink sausage with about 5 servings of rice, adding 1/3 tablespoon of salt and about 2 rounds of sesame oil. Mix well.
5 servings of rice (for 5 rolls)
Sautéed tofu skin
Sautéed sausage
1/3 tablespoon of salt
2 rounds of sesame oil
Mix well
Prepare Carrot
- 4-1. Use a peeler to slice 1 carrot thinly, then stack and julienne it as thinly as possible.
- 4-2. In a frying pan, lightly oil it, add the julienned carrot, and a pinch of salt, and quickly stir-fry until just wilted.
Slice with a peeler
Julienne as thinly as possible
Lightly oil
Quickly stir-fry
Beat the 3 eggs to prepare a kimbap egg omelet.
3 eggs
Make egg omelet
Prepare Fish Cake
- 6-1. Cut 3 sheets of fish cake into long strips, about 1-2 cm wide.
- 6-2. Add plenty of oil and fry the fish cake until it is crispy and golden.
Add plenty of oil
Fry until crispy
Fry the 5 strips of imitation crab meat in oil.
5 strips of imitation crab meat
Boil water with 1/4 tablespoon of salt, briefly blanch the chives for about 20-30 seconds, then squeeze out excess water.
A little salt
Blanch for 20-30 seconds
On a sheet of kimbap seaweed, place a tennis ball-sized portion of rice, add a generous amount of julienned carrots, burdock root, pickled radish, egg omelet, 4 strips of fried fish cake, 1 strip of imitation crab, and a little chives, then roll it up tightly.
Generous carrots
Burdock, pickled radish, egg omelet
4 strips of fish cake
1 strip of imitation crab
A little chives
Roll tightly
Lightly brush the outside of the kimbap with sesame oil, slice into bite-sized pieces, and sprinkle with sesame seeds to finish.
Enjoy making your kimbap!
