Kimbap (Seaweed Rice Rolls) with Blanched Minari and Egg
A refreshing spring kimbap made with blanched water dropwort, shredded egg garnish, and pickled radish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimbap highlights the fragrance of in-season spring water dropwort by lightly blanching it and pairing it with plenty of savory egg ribbons. Savory pickled radish or yellow pickled radish balances the seasoning, and because it contains little moisture, it makes a great lunchbox option.
- Servings
- about 3 servingsOriginal: 3 rolls
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Water dropwort (minari)500 g
- Egg5
- Pickled radish (or yellow pickled radish (danmuji))
- Cooked rice3 bowls, 500 g
- Salt
- Toasted sesame oil
- Ground toasted sesame seeds
- You can use yellow pickled radish instead of pickled radish.
- For the pickled radish, rinse it in cold water to reduce saltiness and shred it finely.
Steps
Prepare the ingredients
Here is 1 bunch of water dropwort (minari), 500g.
I prepared 5 eggs and homemade pickled radish instead of yellow pickled radish.
Make the seasoned water dropwort
Add 1 tbsp of salt to rolling boiling water, put the thick stems of the water dropwort in first, and wait 10 seconds...
Add the rest of the parts and take them out immediately once they soften slightly.
Rinse in cold water, squeeze out the moisture thoroughly, and chop finely.
Season lightly so it is not salty with 1/3 tsp salt and a little toasted sesame oil.
Make the egg garnish
Beat 5 eggs well with 1/4 tsp salt.
Fry into thin egg sheets.
Roll up the egg sheets and shred them finely.
For pickled radish, rinse in cold water to remove excess salt, then shred finely.
You can also use yellow pickled radish instead.
Season the rice
Season freshly cooked, fluffy rice with salt, toasted sesame oil, and ground toasted sesame seeds to taste.
Roll the kimbap
Place a dried seaweed sheet vertically, then spread the rice thinly over the entire surface, leaving a little space at the far edge.
When there are many fillings, rolling the kimbap vertically gives you plenty of room to roll.
Spread the water dropwort over the rice, add a generous amount of shredded egg in the middle, and top with yellow pickled radish or pickled radish before rolling.
Brush the surface generously with toasted sesame oil, slice, and finish by sprinkling ground toasted sesame seeds over top.
Finish
This kimbap is packed with egg garnish and water dropwort.
I also tried rolling it with the positions of the water dropwort and egg reversed, and the vibrant green water dropwort feels delightfully refreshing.
Kimbap tastes delicious and goes down easily without feeling dry when you include sweet and tangy pickled radish or yellow pickled radish.
The gentle richness of the egg and the fresh aroma of water dropwort fill the kimbap.
The occasional crunchy bite of pickled radish is also wonderfully refreshing.
Ppunwife's tips
- When you have a lot of fillings, rolling the kimbap vertically gives you enough room to wrap them comfortably.
- Adding sweet and tangy yellow pickled radish or pickled radish keeps the kimbap moist and tasty without catching in your throat.
FAQ
What can I substitute if I do not have pickled radish?
You can substitute yellow pickled radish, which adds a sweet and tangy flavor for a delicious finish.
How should I blanch the water dropwort?
Add salt to boiling water, put the sturdy stems in first for 10 seconds, add the rest of the leafy parts, and immediately remove and rinse in cold water once they soften slightly.
How do I roll kimbap with lots of fillings so it does not burst?
Place the dried seaweed sheet vertically (tall side up) and spread the rice thinly so you have plenty of room to wrap all the ingredients securely.
