Kimbap with Omelet and Asparagus
Fluffy rice, savory omelet, and crisp green asparagus, all wrapped in a light nori blanket – this bit-sized Korean dish is perfect for breakfast, brunch or enjoyed as an appetizer.
Please find below the full recipe and ingredient list.
Kimbap with Omelet and Asparagus
Ingredients
- 400 g sushi rice
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 algae leaves nori
- 4 eggs
- 1 tsp soy sauce
- 1 small green onion
- 8 pcs green asparagus
- 30 g butter
- salt
- pepper
- 1 handfull green lettuce
- 30 g smoked salmon optional
Instructions
- Wash the rice thoroughly and drain well. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt. When the water is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot. Do not stir very often so as not to crush the rice.
- Separately prepare the marinade for the rice: boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
- For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick frying pan over medium heat with a little butter and roll the omelet as it cooks.
- When it's ready we can cut it in strips of about 1 cm (about 1/2 inch) thick and let it cool.
- Clean the asparagus from the woody ends and quickly fry in a pan over high heat with a little butter, salt and pepper until it starts to become slightly flexible, but not too much to keep its crunchy texture.
- Then on a sushi rolling mat covered with foil, place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
- To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers each time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
- Inside we add the lettuce, omelet and asparagus then roll the kimbap tightly with the bamboo mat. After it is formed we keep it still in the rolling mat and press the ends well.
- When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1-1.5 cm (1/3-2/3 inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
- Optionally you can add some smoked salmon to the omelette and asparagus.
- Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.
Notes
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