Serves 1
Directions
- 1Pan-fry the ham and carrots.
- 2Make a crepe with 1/3 of the eggs.
- 3Lay out your kimbap ingredients on the egg crepe.
- 4Once the eggs are cooked for at least 1 minute, start rolling it up while tucking all the ingredients in.
- 5Push the made roll to the starting point.
- 6Add another 1/3 of the eggs.
- 7Wait 1 minute, roll and repeat until all egg batter is used.
- 8Place the egg roll on top of kimbap seaweed.
- 9Smudge a few grains of cooked rice for glue on the end.
- 10Keep the whole thing rolled in the bamboo roller and let it cool for a few minutes.
- 11Cut into bite size and enjoy.
Ingredients
- pre-cut kimbap ingredients
- plastic seals
- shredded carrots for kimbap
- kimbap ham (fish cake)
- perilla leaves
- tuna
- mayonnaise
- 4 eggs
- salt
- cooked rice
Equipment
panchopsticksknifecutting boardbowlbamboo rollerspoons
Tips
- The salt breaks down the protein in the eggs to make the texture softer.
- Give the eggs a few more minutes to cook through while rolling on all sides.
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