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In this article, we'll share an easy recipe for making crispy kimbap. You can prepare it yourself for family and friends to enjoy on weekends!
1. How to Make Crispy Kimbap Easily
In this article, we'll share an easy recipe for making crispy kimbap. You can prepare it yourself for family and friends to enjoy on weekends!
Traditional kimbap is already delicious, but now crispy fried kimbap is gaining popularity. The crispy outer layer combined with the delicious flavor of kimbap makes for a unique and tasty dish...
Here's how to make crispy kimbap!
Ingredients for Crispy Kimbap:
- 1 pack of seaweed sheets.
- 1 can of sticky rice
- Kimbap fillings: You can use various fillings according to your taste such as sausage, kimchi, sausage, fried egg, vegetables, cucumber, carrots…
- 2 carrots
- 2 cucumbers
- 4 eggs (2 for the filling and 2 for coating the kimbap and rolling in breadcrumbs)
- Sausage
- Bamboo mat
- Breadcrumbs, salt, other spices, and cooking oil.
- Mayonnaise sauce, chili sauce, soy sauce
How to Make Crispy Kimbap:
- Rinse the rice thoroughly and cook it in a rice cooker until done. To make delicious kimbap, the rice should not be too dry or too sticky, just enough so that the grains do not stick together. After cooking the rice, let it cool and then mix it evenly with sesame oil and spices
- Beat the eggs with a little salt and pepper, then fry them in a pan until golden brown, cut into long strips. You should fry them a bit thicker so that they can be cut into long, square strips and look attractive.
- Rinse 2 cucumbers, peel, and cut into long strips 8-10 cm long.
- Fry the sausage until cooked and cut into long strips along the length.
- For carrots, peel and cut into long strips about 8-10 cm long. Then boil water with a little salt and add carrots to blanch and then rinse with cold water. Finally, mix the carrots with 1/3 teaspoon of salt and a little sesame oil so that the carrots have a slightly salty taste.
- Prepare the ingredients ready for rolling including seaweed, rice, and ingredients in the filling and bamboo mat.
- Spread the bamboo mat on the cutting board, place a sheet of seaweed on top. Note, the rough side of the seaweed should be facing up, and the smooth side should be underneath. The rough side will help the rice stick better to the seaweed.
Spread the rice evenly to about 2/3 of the sheet, leaving a small section at the beginning. You should pay attention to not spread the rice too thickly so that when rolling the kimbap will not be too large. There are parallel lines on the seaweed, you can use these lines as a guide to make kimbap
- After you have spread the rice, place each ingredient on top and prepare to roll it back up.
- While rolling, keep the ingredients in place so they don't shift while slowly rolling round. While rolling, you should adjust to make the rice roll tightly and continue like this until you roll up the entire seaweed sheet.
- The next step is to cut the rolled rice in half for easy handling then dip it in beaten eggs.
- Roll the rice roll in breadcrumbs then heat the oil in a pot. Wait for the oil to boil, then fry the kimbap.
Note:
Make sure to deep fry until the outer layer turns golden brown, then remove and place on paper towels to absorb excess oil.
- When cutting kimbap rolls, use a sharp knife and cut into slices about 1 – 1.5 cm thick, suitable for eating.
- For kimbap dipping sauce, mix 2 tablespoons of soy sauce with 1 tablespoon of chili sauce and 5 tablespoons of mayonnaise together for dipping.
With this crispy fried kimbap recipe, you'll have a delicious and crunchy main dish, with the salty taste of seaweed, the softness of rice, and the rich flavor of eggs, sausage, along with the refreshing taste of vegetables like cucumber, carrot… kimbap always delights those who love it.
