Kimbap
Reduce heat to medium-low then add eggs, swirling pan several times to make a thin layer. Cook until the edges of the omelette begin to peel away from pan, 2 to 3 minutes. Gently flip and cook up to 1 minute more until eggs are fully set.
Ingredients :
- 2 cups uncooked glutinous sticky rice
- 2 Tbsp. toasted sesame oil
- 1/4 tsp. kosher salt
- For the spicy tuna
- 2 cans tuna, drained
- 1/3 cup mayonnaise
- 1 Tbsp. gochujang
- 1 Tbsp. ground gochugaru
- For the egg
- 2 large eggs, beaten
- 1 tsp. extra-virgin olive oil
- Kosher salt
- For the carrots
- 1 large carrot, julienned
- 2 tsp. low-sodium soy sauce
- 2 tsp. toasted sesame oil
- 2 tsp. gochujang
- 1 small clove garlic, grated
- For the perilla
- 1 bunch perilla, stems removed
- 1 Tbsp. toasted sesame oil
- Pinch kosher salt
- For assembly
- 8 strips danmuji
- 4 sheets toasted nori
- Toasted sesame oil
Directions :
- In a large bowl, rinse rice twice. Fill bowl with fresh water and let rice soak 30 minutes.
- Fill a pot with 2" of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid. Over medium heat, bring water to a boil. Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes. Remove from heat and keep covered for another 10 minutes.
- Transfer rice to a large bowl, then gently mix with sesame oil and salt. Set aside and let cool.
- In a large skillet over medium heat, brush oil evenly across the bottom and sides of pan.
- Reduce heat to medium-low then add eggs, swirling pan several times to make a thin layer. Cook until the edges of the omelette begin to peel away from pan, 2 to 3 minutes. Gently flip and cook up to 1 minute more until eggs are fully set.
- Remove from pan, sprinkle lightly with salt, then let cool and slice into thin strips.
