Name: Spam Kimbap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 oz Danmuji (Korean pickled radish), you can substitute with pickled carrots, pickled jalapeños, kimchi, or any pickled veggie you like.; 1 English cucumber; 1 cup Stir-fried Burdock Root; 3 eggs; 1 tbsp mirin; 3 to 4 oz Spam, cut into sticks; 3 sticks of imitation crab meat; Cooking oil; 6 kkaetnip (Korean wild sesame leaves), optional; 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; 3 roasted gim (nori) sheets

Ingredients

Units Scale

For the Fillings

3 oz Danmuji (Korean pickled radish), you can substitute with pickled carrots, pickled jalapeños, kimchi, or any pickled veggie you like.
1 English cucumber
1 cup Stir-fried Burdock Root
3 eggs
1 tbsp mirin
3 to 4 oz Spam, cut into sticks
3 sticks of imitation crab meat
Cooking oil
6 kkaetnip (Korean wild sesame leaves), optional

For the 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
3 roasted gim (nori) sheets

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Instructions

Prepare the Fillings:
Cut the danmuji into 1/4″ wide, long sticks. Julienne the cucumber with a knife or a Julienne Peeler. Make sure to avoid the seeds, as they’re too watery. Beat the eggs in a mixing bowl and season with a pinch of salt and mirin. In a heated pan, add a bit of cooking oil and pour 1/3 of the eggs into the pan to coat the bottom. Swirl the pan to spread the eggs evenly, then roll them up using a spatula or chopsticks. Repeat with the remaining eggs until all the omelet is done. Fry the Spam and imitation crab sticks in the same pan with a little oil.
Season the Rice:
Combine the rice, salt, sugar, black pepper, sesame oil, and sesame seeds in a mixing bowl. Mix everything with a spatula using a cutting motion. Cover with a damp towel to keep the rice moist while you prepare to roll the kimbap.
Assemble the Kimbap:
Place a sheet of roasted gim (nori) shiny side down on a bamboo mat. Spread the seasoned rice evenly on the seaweed, leaving about 1 to 1 1/2 inches of space at the top. Lightly dip your fingers in water to prevent the rice from sticking to your hands. Lay 2 kkaetnip leaves (if using) and the fillings horizontally across the rice. Roll the kimbap tightly, applying gentle pressure as you go, until fully enclosed. Place the kimbap seam-side down on a plate and repeat with the remaining ingredients.
Slice & Serve:
Coat the finished kimbap rolls with sesame oil and lightly coat your knife with oil as well. Slice the kimbap into 9 to 10 pieces and garnish with sesame seeds. It’s best enjoyed fresh within 3 to 5 hours.

Prep Time: 20 mins
Cook Time: 20 mins