Egg Kimbap (계란김밥)

• portions: 2-3
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

2 nori sheets

2 cups freshly made short-grain rice

2 cups spinach, blanched

6 eggs

1 carrot, thinly julienned

1 danmuji (pickled radish strip)

Perilla leaf (or thai basil)

Sesame oil

¼ tsp minced garlic

Salt

Instructions

Crack the 6 eggs into a mixing bowl and season with 1 tsp of salt and ½ tsp of sesame oil. Mix together until homogenous.

In a well-oiled non-stick pan over medium-high heat, pour some of the egg mixture into the pan, just enough to coat the bottom. After a minute or so of cooking, the top of the egg should be glossy and cooked through. Flip the egg sheet onto a large tray to cool and repeat with the rest of your mixture.

Once the egg sheets are cooled down, lay them on top of each other and roll it into a log. From there, cut it into very thin strips, and set aside.

Combine the carrot with ½ tsp salt and 1 tsp sesame oil, then saute on high heat in a pan for 1-2 minutes. This should just barely cook the carrots, leaving them still crunchy. Set aside.

Season the blanched spinach with sesame oil, salt, and the minced garlic.

Season the cooked rice with 1 tsp salt and 1 tsp sesame oil, and mix well to make sure it’s all combined.

With all your ingredients ready, assemble the kimbap as you normally would. I have a guide written in the Bulgogi beef kimbap recipe, but it’s alway best to look at a video to get a better visual feel for the process. For this roll, add the rice, perilla leaf, egg, carrots, pickled radish, then the spinach on top of each other roughly in that order. Squeeze the roll after rolling to ensure it keeps its shape, then wait roughly 5 minutes before slicing.

Serve at room temp and enjoy!

Notes

Classic variation of Korean kimbap that mainly uses strips of eggs as the filling. “Namul”, or korean blanched vegetables, serve as a nice accent to round out the fillings.