Kimbap with Omelet and Asparagus
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
40 pieces
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Course
Main Course
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Cuisine
Korean
Kimbap with Omelet and Asparagus
Description
Kimbap with Omelet and Asparagus features sushi rice that is cooked and seasoned with a warm vinegar marinade containing sugar and salt. The omelet is made by beating eggs with soy sauce and chopped green onion, then cooked gently in butter and sliced into strips. Asparagus spears are trimmed and quickly sautéed until tender but still slightly firm. These components are assembled on algae (nori) sheets and rolled tightly to create individual kimbap rolls.
The flavor profile blends the slightly vinegared rice with the savory egg and the fresh, buttery asparagus, while the nori provides a subtle sea flavor and holds the roll together. The texture contrasts between the soft rice, smooth omelet, and crisp asparagus add interest to each bite.
This kimbap can be sliced into pieces for convenient serving. Including optional smoked salmon or crisp lettuce can add more layers of flavor and texture.
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 algae leaves nori
- 4 egg
- 1 tsp soy sauce
- 1 green onion small
- 8 pcs asparagus green
- 30 g butter
- salt
- black pepper
- 1 handfull green lettuce
- 30 g smoked salmon optional
Instructions
- Wash the rice thoroughly and drain well. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt. When the water is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
- Separately prepare the marinade for the rice: boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
- For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick frying pan over medium heat with a little butter and roll the omelet as it cooks.
- When it's ready we can cut it in strips of about 1 cm (about 1/2 inch) thick and let it cool.
- Clean the asparagus from the woody ends and quickly fry in a pan over high heat with a little butter, salt and pepper until it starts to become slightly flexible, but not too much to keep its crunchy texture.
- Then on a sushi rolling mat covered with foil, place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
- To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers each time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
- Inside we add the lettuce, omelet and asparagus then roll the kimbap tightly with the bamboo mat. After it is formed we keep it still in the rolling mat and press the ends well.
- When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1-1.5 cm (1/3-2/3 inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
- Optionally you can add some smoked salmon to the omelette and asparagus.
- Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.
Notes
User Reviews
Overall Rating
4.9
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