Kim Dae-seok's Perilla Leaf Mini Kimbap

Name: Kim Dae-seok's Perilla Leaf Mini Kimbap
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Kimbap seaweed 4 sheets; Perilla leaves 16 sheets; Pickled radish 150g; Carrot 1.5 pieces; Vegetable oil less than 1 tablespoon; Salt 3 pinches; Egg 3 pieces; Rice 2 bowls (about 400g); Sesame oil 1.5 tablespoons; Hulled sesame seeds 1 tablespoon

A delightful mini kimbap made by rolling a savory rice mixture with fragrant perilla leaves, crisp and crunchy pickled radish, and thick egg omelet into neat little rolls.

20 min Difficulty Easy Rice bowls

Main ingredients

Kimbap seaweedPerilla leavesPickled radishCarrotEgg

Ingredients needed 2 servings

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Kimbap seaweed Perilla leaves Pickled radish Carrot Egg

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Kimbap seaweed 4 sheets

Perilla leaves 16 sheets

Pickled radish 150g

Carrot 1.5 pieces

Vegetable oil less than 1 tablespoon

Salt 3 pinches

Egg 3 pieces

Rice 2 bowls (about 400g)

Sesame oil 1.5 tablespoons

Hulled sesame seeds 1 tablespoon

Recipe

Cut each of the 4 kimbap seaweed sheets into four equal parts using a cross-shaped fold, without scissors, resulting in 16 total pieces.
Wash 16 perilla leaves thoroughly, trim off the stems, and slice them lengthwise down the middle.
Cut 150g of pickled radish in half to match the length of the kimbap, then dice into 16 pieces.
Slice the carrot thinly, then sauté in a pan with less than 1 tablespoon of vegetable oil and 1 pinch of salt until crisp, then let cool.
Beat 3 eggs with 1 pinch of salt, pour into a lightly oiled pan over very low heat, and cook into a thick omelet about 1cm thick, long and rectangular.
Mix 2 bowls (about 400g) of fluffed rice with 1/3 tablespoon of salt, 1.5 tablespoons of sesame oil, and 1/2 tablespoon of hulled sesame seeds, stirring gently with a spatula to avoid crushing the grains.
Place the kimbap seaweed on a surface with the smooth side down and the rough side up. Spread a generous amount of seasoned rice evenly across the smooth side.
Place a halved perilla leaf near the bottom edge, then layer the sautéed carrot, diced pickled radish, and egg omelet in order, rolling tightly and securely.
Brush the surface of the rolled kimbap with sesame oil using a brush, then sprinkle hulled sesame seeds evenly for a well-balanced, bite-sized appearance.

Cut the seaweed into quarters, split the perilla leaves in half, and prepare the pickled radish, sautéed carrot, and thick egg omelet into long strips.
Season the fluffy rice with salt, sesame oil, and hulled sesame seeds, mixing thoroughly.
Spread rice onto the seaweed, place the perilla leaf and three fillings in order, roll tightly without gaps, and finish by brushing with sesame oil.

Cooking tips

The rice used for kimbap should be slightly drier than usual—too much water causes clumping and sticky texture, so adjust water quantity carefully to achieve a fluffy, grainy consistency.
When cooking the omelet, use very low heat and when the egg mixture is just barely set, gently scrape the edges with a wooden chopstick to flip it—this results in a thick, smooth omelet.
Using pickled radish instead of regular kimchi enhances the chewy texture and brings a rich, savory depth that makes this kimbap irresistibly addictive.

Recommended for

Those looking for a convenient finger food lunchbox that holds its shape well during outings, picnics, camping, or day trips.
People wanting to break away from the predictable flavor of regular kimchi kimbap and enjoy the deep, refreshing umami of pickled radish.
Home cooks who want to try a reliable, foolproof street-style dish using simple ingredients at home.

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