Sausage Kimbap Recipe!
Hello from Tbilisi, Georgia! As a traveler, I’ve faced the challenge of sourcing Asian ingredients in this beautiful city. It was a challenge to me, especially since I was in the middle of traveling and couldn’t stock up on all the different kinds of sauces and spices in the pantry. However, this hurdle has inspired me to create simple yet delicious Asian at Home recipes using readily available ingredients. I’m thrilled to share my Sausage Kimbap Recipe with you today!
So, this is the last recipe of 5 straightforward and fun Asian at Home recipes made with super simple (limited) ingredients! I hope this is helpful!!
Simplifying Ingredients
My usual choices for kimchi are fish sauce or Yondu, but this time, I had to rethink due to limited luggage space and the fear of sauce accidents. So, whenever we arrive at a new place, I buy fresh bottles of sauces. This experience taught me that I don’t need a ton of sauces and spices to cook. I can create a variety of dishes with just a few essential ingredients. In Georgia, my top picks are Miso broth concentrate and shiro dashi. These super versatile sauces work wonders in soups, stir-fries, and salads.
The 5 recipes I’m about to share can be made with only 1 sauce of your choice from this list.
- Soy sauce
- Fish sauce
- Oyster sauce
- Yondu
- Tsuyu
- Shiro dashi
- Miso broth concentrate
Sausage Kimbap (Sausage Gimbap) Ingredients
Carrot
- 2 tbsp lemon juice or rice vinegar
- 1 tbsp sugar
- A pinch of salt
- 2 medium carrots, julienned
Cucumber
- 2 small or 1 large cucumber, julienned
- 1/4 tsp salt
the Other Fillings
- 3 eggs
- 3 long sausages
- 3 long sticks of imitation crab meat (If your imitation crab meat is too thick, cut them in half)
- Cooking oil
Rice
- 2 cups warm cooked medium to short grain rice
- 1/2 tsp salt
- 1/2 tsp sugar
- pinch of black pepper
- 1 tbsp sesame oil, plus more to coat the kimbap
- 1 tsp sesame seeds, plus more to garnish the kimbap
- 3 roasted gim (nori)
Shred carrots. Combine lemon, sugar, and salt in a bowl and mix until sugar is dissolved. Add the carrot and mix well. Cover and keep it in the refrigerator.
Sprinkle the salt on the cucumber and set aside for 3 to 5 minutes. Squeeze the excess water from the cucumber and set aside. You could skip this step and use fresh cucumber if you prefer. In that case, make sure not to use the cucumber seeds part.
Make Eggs Your Way!
Now, let’s make an egg omelet. You can make any shape you’re comfortable with —rolled egg, half-folded egg, scrambled… any of them will work! I like to make a rolled egg.
Beat eggs in a bowl with a pinch of salt. Heat a medium to large skillet over medium heat. Add a bit of cooking oil and pour enough beaten eggs to coat the bottom of the skillet. Swirl to spread the egg, and when the egg settles, start rolling using a spatula, chopstick, or both.
Push the egg to the side far from you, and pour the egg mixture to coat the bottom of the skillet. Ensure the new batch of uncooked eggs is connected with the first roll of the egg. When the egg is halfway settled, roll it. Set the egg roll, and cut it into 3 pieces lengthwise when it’s cooled.
If you love making egg this style, check out my Korean Egg Kimbap!
In the same pan, fry sausages and imitation crab meat with some cooking oil.
Combine rice, salt, sugar, pepper, sesame oil, and sesame seeds in a mixing bowl. Mix everything with a spatula, using a cutting action. Cover with a damp towel so it won’t dry out while we roll the kimbap.
Place 1 sheet of gim/nori shiny side down, rough side up. Spread the seasoned rice evenly on the seaweed sheet, leaving about 1 to 1 1/2 inches of space far from you.
To prevent the rice from sticking to your fingers, lightly dip your fingertips in water as you spread the rice.
Let’s roll sausage kimbap, shall we?!
Place all 5 filling ingredients in the center of the seaweed sheet horizontally. Apply gentle pressure and roll the edge closest to you over the fillings, continuing to roll until fully enclosed. Gently press with your hands to ensure the shape, and place the kimbap seam-side down on a plate. Repeat this process with the remaining ingredients.
Coat the sausage kimbap and your knife with a generous amount of sesame oil. Slice the kimbap 9 to 10 pieces. It’s ideal to consume within 3 to 5 hours. Enjoy!
Sausage Kimbap (Gimbap)
- Total Time: 25 mins
- Yield: 3 kimbaps 1x
Ingredients
Carrot
- 2 tbsp lemon juice or rice vinegar
- 1 tbsp sugar
- A pinch of salt
- 2 medium carrots, julienned
Cucumber
- 2 small or 1 large cucumber, julienned
- 1/4 tsp salt
the Other Fillings
- 3 eggs
- 3 long sausages
- 3 long sticks of imitation crab meat (If your imitation crab meat is too thick, cut them in half)
- Cooking oil
Rice
- 2 cups warm cooked medium to short grain rice
- 1/2 tsp salt
- 1/2 tsp sugar
- pinch of black pepper
- 1 tbsp sesame oil, plus more to coat the kimbap
- 1 tsp sesame seeds, plus more to garnish the kimbap
- 3 roasted gim (nori)
Instructions
- Combine lemon, sugar, and salt in a bowl and mix until sugar is dissolved. Add the carrot and mix well. Cover and keep it in the refrigerator.
- Sprinkle the salt on the cucumber and set aside for 3 to 5 minutes. Squeeze the excess water from the cucumber and set aside. You could skip this step and use fresh cucumber if you prefer. In that case, make sure not to use the cucumber seeds part.
- Now, let’s make an egg omelet. You can make any shape you are comfortable with—rolled egg, half-folded egg, scrambled egg — any of them will work! I made a rolled egg, and this is how I did it!
- Beat eggs in a bowl with a generous pinch of salt. Heat a medium to large skillet over medium heat. Add a bit of cooking oil and pour enough beaten eggs to coat the bottom of the skillet. Swirl to spread the egg, and when the egg settles, start rolling using a spatula, chopstick, or both.
- Push the egg to the side far from you, and pour some of the egg mixture to coat the bottom of the skillet. Ensure the new batch of uncooked eggs is connected with the first roll of the egg. When the egg is halfway settled, roll it. Keep controlling the heat from medium to low as needed.
- In the same pan, fry sausages and imitation crab meat with some cooking oil.
- Combine rice, salt, sugar, pepper, sesame oil, and sesame seeds in a mixing bowl. Mix everything with a spatula, using a cutting action. Cover with a damp towel so it won’t dry out while we roll the kimbap.
- Place 1 sheet of gim/nori shiny side down, rough side up. Spread the seasoned rice evenly on the seaweed sheet, leaving about 1 to 1 1/2 inches of space far from you. To prevent the rice from sticking to your fingers, lightly dip your fingertips in water as you spread the rice.
- Place all 5 filling ingredients in the center of the seaweed sheet horizontally. Apply gentle pressure and roll the edge closest to you over the fillings, continuing to roll until fully enclosed. Gently press with your hands to ensure the shape, and place the kimbap seam-side down on a plate. Repeat this process with the remaining ingredients.
- Coat the kimbap and your knife with a generous amount of sesame oil. Slice the kimbap 9 to 10 pieces. It’s ideal to consume within 3 to 5 hours. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
