How to Make Epic Kimbap Recipe with Lots of Fillings

pickled radish

🥗Healthier: fresh radish

💰Cheaper: carrots

Fresh radish adds crunch and is lower in calories.

crab sticks

🥗Healthier: real crab meat

💰Cheaper: imitation crab

Imitation crab is often cheaper and still flavorful.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a great plant-based option and chicken is often less expensive.

egg

🥗Healthier: tofu scramble

💰Cheaper: none

Tofu scramble provides a similar texture without eggs.

Bring water to a boil and add salt for blanching green beans.

Blanch green beans for a short time until slightly undercooked, then let them continue cooking in the residual heat.

Blanch shredded carrots (3 carrots) in the same boiling water, then drain and let dry to remove excess water.

Soak 10-12 dried shiitake mushrooms in the hot water for 15-20 minutes.

Clean the burdock root under cold water, scrubbing off the skin without peeling it.

Prepare lemon water to soak the burdock slices in after cutting them.

Slice the burdock root thinly and soak in lemon water.

Fry bean curd and prepare pickled vegetables (like purple cabbage or red onion) as optional ingredients.

Slice the soaked shiitake mushrooms thinly and save the vegetable broth for later use.

Prepare a sauce with 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sweetener (agave nectar or sugar), and 1 teaspoon mushroom seasoning, adding crushed garlic for flavor.

Simmer the sauce on medium heat, then add sliced yuba (bean curd) to absorb the flavors.

Squeeze out excess liquid from the yuba to avoid watery kimbap.

Cook the burdock root in the sauce until softened, then add shiitake mushrooms and a bit of sesame oil to finish.

Make an egg omelette with your choice of eggs.

Season the cooked rice with salt, sugar, black pepper, and sesame oil, then mix well.

Prepare two sheets of toasted seaweed, spreading rice on the first sheet, leaving a one-inch border at the end.

Press down to stick the second layer of seaweed on top of the first, overlapping slightly.

Layer all the prepared ingredients on the second seaweed sheet, including purple cabbage, shiitake mushrooms, egg omelette, green beans, and carrots.

Carefully roll the kimbap starting from the edge, pressing to keep it tight.

Slice the rolled kimbap into bite-sized pieces with a sharp knife.

Sprinkle toasted sesame seeds on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens