Hearty Kimbap (Seaweed Rice Rolls) with Leftover Namul and Jeon
A one-dish meal of kimbap rolled using holiday leftover seasoned vegetables and pan-fried delicacies as fillings.
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 →
A simple kimbap made by using up leftover seasoned vegetables and skewered pan-fried delicacies after the holidays. Since the ingredients are already cooked, prep is effortless without any complicated steps. Placing loose namul and egg strips down on the rice first makes it easy to roll neatly.
- Servings
- about 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Dried seaweed sheets (gim)
- Cooked rice2 bowls (standard)
- Holiday seasoned vegetables (myeongjeol namul)bracken fern, spinach
- Skewered pan-fried delicacies (kkochijeon)
- Egg garnish (jidan)
- Yellow pickled radish (danmuji)
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Instead of yellow pickled radish, you can substitute pickled radish (mu-jangajji) or pickles made with other vegetables, or stir-fried kimchi also works great.
Steps
Prepare the ingredients
Here are holiday namul made with spinach and bracken fern, skewered pan-fried delicacies, and egg garnish originally meant for rice cake soup.
For extra kimbap filling, I only prepared yellow pickled radish.
You can substitute pickled radish or other pickled vegetables you have at home, or stir-fried kimchi works wonderfully too.
Season the rice
Season the cooked rice. Based on 2 bowls of rice, add 1/2 tsp salt, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
The amount of salt might look small, but it is about 1/6 tbsp with a regular rice spoon.
Roll the kimbap
Place a baseball-sized portion of rice onto the dried seaweed sheet and spread it out evenly.
Placing loose namul or egg garnish down on the bottom makes it easier to roll. Also, arranging them to contrast colors makes the kimbap look pretty.
Roll it up, brush the outside once more with toasted sesame oil, and slice into bite-sized rounds.
Complete the dish
I cooked up a bowl of spicy ramen and enjoyed lunch with a casual snack-bar vibe.
Ppunwife's tips
- Placing loose namul or egg garnish down on the bottom layer makes it easier to roll.
- Arranging fillings with contrasting colors makes the kimbap look pretty.
FAQ
What can I use as a substitute if I don't have yellow pickled radish?
You can substitute pickled radish or other pickled vegetables, and stir-fried kimchi also pairs very well.
Is there a trick to rolling kimbap so loose fillings don't scatter?
Placing loose seasoned vegetables or egg garnish down on the bottom first makes it much easier to hold the shape and roll.
What is the seasoning ratio for 2 bowls of rice?
Mix together 1/2 tsp salt, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds until evenly distributed.
