It’s April, but it is still chilly here when the wind blows. I will go on a picnic with this kimbap with my family when the weather gets nicer. I hope everybody is doing great. Instead of using multiple strips of ingredients, just make a rolled egg with some chopped up ingredients inside. (Video intro: Picnic season is getting closer, so today, I will share a unique and delicious kimbap recipe using a rolled egg called dalgyalmali kimbap.)
Yield: 2 Rolls
Short Korean Lesson
- HuiMang (희망) = Hope
- SoMang (소망) = Hope
- 3 Sheets Dried Laver for Kimbap
- 3 Large Eggs
- ¼ Cup Spam
- 3 Tbsp Carrot
- 3 Tbsp Green Onion
- 2 Tbsp Cooking Oil
- 3 Pinches Salt
- 2 Cups Cooked Short Grain Rice
- ½ Tbsp Sesame Oil
- ½ Tbsp Sesame Seeds
- ⅛ Generous tsp Salt
Compared to normal kimbap, this rolled egg kimbap needs less ingredients. You can replace the spam with crab sticks, hot dogs, or ham.
The key point for getting your rolled eggs perfectly round is to chop ¼ cup worth of spam, 3 Tbsp of green onion, and 3 Tbsp of carrot into tiny pieces. You can use a food processor to help with this.
Break 3 eggs and season them with 3 pinches of salt. Whisk them gently.
Add all the chopped ingredients into the egg. Mix everything together.
Pour half of the egg mixture into a preheated 8-inch nonstick pan with 1 Tbsp of cooking oil. Spread it out evenly and fry it on medium.
Since the egg mixture has many chunks in it, it is better to roll the egg quickly before the egg starts to get cooked, or it will be difficult to get a nice shape.
After rolling up the egg, keep rolling it around to cook the whole surface evenly. It took about 3 minutes total to cook this rolled egg. The rolled egg may not be perfectly round.
So, here is how to fix it. When the rolled egg is still hot, put the rolled egg on a bamboo mat for kimbap.
Roll the egg with the bamboo mat to form it into a round shape. Set it aside for a while. Meanwhile, make another rolled egg with the remaining egg mixture.
A few minutes later, the rolled egg will be round like this.
Let’s prepare the kimbap rice. Combine 2 cups of cooked short grain rice, ½ Tbsp sesame oil, ½ Tbsp sesame seeds, and ⅛ generous tsp salt. Mix everything together. You can adjust the saltiness to your tastes.
Divide the rice mixture in half to make 2 kimbap rolls.
We need 3 sheets of this is dried laver for kimbap. Cut 1 dried sheet in half.
Wrap the rolled egg with the half sheet of dried laver.
Then, place another sheet of dried laver on a bamboo mat. Make sure that the shiny part of it goes to the bottom. Put half of the rice on the dried laver and spread it out evenly, but leave about an inch of space empty at the end.
Put the rolled egg on the rice.
Roll it up with the egg inside to make the kimbap. (You can check the video instruction to see how I did it.)
Squeeze the bamboo mat so that the kimbap will become firm.
Use the same process for the other roll of kimbap. Slice the kimbap into bite-sized pieces before serving.
You can eat the kimbap as it is, but to enjoy it even more, you can also serve it with yellow pickled radish.
Our second boy, Logan loved it very much. He finished all of it quickly and asked for more. You will see how much he enjoyed this kimbap in the video too. 🙂 Make some kimbap someday and go on a picnic with your loved ones. :).