Modu Recipes

Striker Chef's Fried Imitation Crab Meat Kimbap

A special mini kimbap with maximized texture by finely shredding and crisply frying imitation crab meat and adding soft egg garnish strips.

🙋 Recommended for

  • ⭐ Those who want to try a special dish with a crispy and different texture instead of ordinary kimbap.
  • ⭐ Those who want to enjoy the contrasting harmony of soft egg garnish and savory fried imitation crab meat.
  • ⭐ Those looking for an excellent side dish to accompany spicy snacks like tteokbokki or ramen.

Ingredients needed 🛒1 servings

  • 2 sheets of kimbap seaweed
  • 1 bowl of instant rice
  • 3 eggs
  • 4 sticks of imitation crab meat
  • 1 tbsp sesame oil
  • Pinch of salt
  • Pinch of sesame seeds
  • Appropriate amount of cooking oil

Recipe 🍳

  1. Heat the instant rice in the microwave, then mix in sesame oil, salt, and crushed sesame seeds (sesame salt). Spread it out thinly to cool completely.
  2. Whisk the eggs to prepare the egg wash. Lightly oil a well-coated pan, then wipe it gently with a paper towel.
  3. Pour the egg wash over the pan over low heat, rotating the pan to cook a thin omelet. Let it cool slightly, then stack three layers and cut into thin strips.
  4. Shred the imitation crab meat finely along the grain.
  5. Add a shallow amount of cooking oil to the pan and fry the shredded imitation crab meat until it turns a deep golden brown and becomes crispy.
  6. Place the fried imitation crab meat on a paper towel to drain excess oil. Let it cool completely to remove all moisture.
  7. Cut the kimbap seaweed sheets in half. Spread the cooled seasoned rice thinly and evenly over the seaweed. Apply a few grains of rice to the edge of the seaweed to help it seal.
  8. Lightly spread a sauce like mayonnaise over the rice, then generously top with the prepared egg garnish and fried imitation crab meat. Roll tightly.
  9. Brush the finished kimbap with sesame oil and slice into bite-sized pieces to serve.
  1. Season heated instant rice with sesame oil, salt, and sesame salt. Fry eggs into thin omelets and julienne them.
  2. Finely shred imitation crab meat and fry until crispy, then cool on paper towels.
  3. Spread rice on halved seaweed sheets, fill generously with egg garnish and fried imitation crab meat, roll, and brush with sesame oil.

Cooking tips 💡

  • If you mix the seasoning into cold instant rice, it won't be evenly distributed and may separate. Always heat the rice thoroughly before seasoning and let it cool completely.
  • When making the egg garnish, maintain low heat and gently rotate the pan to ensure a uniform thickness without tearing.
  • Fried imitation crab meat can become soggy if kept warm and covered. Cool it completely spread out on paper towels to maintain crispiness for longer.

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SeaweedInstant riceEggsImitation crab meatSesame oil