Kim Dae-seok's Pickled Radish Kimbap

Name: Kim Dae-seok's Pickled Radish Kimbap
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pickled radish, as needed; eggs 5; salt 4 pinches (2 for eggs, 2 for rice seasoning); rice 2 bowls; vinegar 1/2 tablespoon; sesame oil 1/2 tablespoon (for rice seasoning) + a little (for surface and knife); toasted sesame seeds 1 pinch; kimbap seaweed 2 sheets

A simple and refreshing kimbap with crisp, chewy texture made using only two ingredients: unsalted pickled radish and thick egg omelet.

30 min Difficulty Easy Noodles & bunsik

Main ingredients

pickled radisheggsseaweedsesame oil

Ingredients needed 2 servings

pickled radish, as needed

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pickled radish eggs seaweed sesame oil

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Kim Dae-seok's Pickled Radish Gimbap

A healthy gimbap packed full with a combination of finely chopped vegetables stir-fried rice and crunchy pickled radish, without daikon or ham

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eggs 5

salt 4 pinches (2 for eggs, 2 for rice seasoning)

rice 2 bowls

vinegar 1/2 tablespoon

sesame oil 1/2 tablespoon (for rice seasoning) + a little (for surface and knife)

toasted sesame seeds 1 pinch

kimbap seaweed 2 sheets

Recipe

Cut the pickled radish slightly thicker than white radish, then soak in cold water for 20 minutes to remove saltiness, changing the water once halfway through.
After soaking, pat the pickled radish dry completely with a kitchen towel to remove all moisture.
Beat 5 eggs with 2 pinches of salt, then cook them in a pan with oil to make a thick omelet.
Mix 2 bowls of cooked rice with 1/2 tablespoon vinegar, 2 pinches of salt, 1/2 tablespoon sesame oil, and 1 pinch of toasted sesame seeds until evenly combined.
Place the seaweed on the bamboo mat with the rough side facing up, then spread the seasoned rice thinly and evenly over it.
Layer the thick omelet and the dried pickled radish on top of the rice, fold the omelet over, and tightly roll the kimbap.
Lightly brush the outside of the rolled kimbap and the knife with sesame oil, then slice into bite-sized pieces to serve.

Soak sliced pickled radish in cold water for 20 minutes to remove salt, then dry thoroughly with a kitchen towel.
Cook a thick egg omelet and season the rice with vinegar, salt, sesame oil, and toasted sesame seeds.
Place rice, omelet, and pickled radish on seaweed, roll tightly, brush with sesame oil, and slice.

Cooking tips

Make sure to fully dry the pickled radish with a kitchen towel to prevent the kimbap from becoming soggy.
When flipping the omelet, insert a wooden chopstick at the 1/4 mark to avoid tearing and keep the shape intact.
Use completely cooled rice to prevent steam from forming and to maintain a fluffy, grainy texture.
Lightly coat the knife with sesame oil before slicing to prevent the edges from crumbling and ensure clean cuts.

Recommended for

Those who want to make a delicious kimbap without complicated ingredient prep.
Home cooks looking to use up leftover pickled radish for a fresh, new meal.
Fans of chewy texture paired with rich, thick egg omelet.

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