๐Ÿฅš Rolled Omelet Kimbap (Korean Seaweed Rice Rolls)

Two bite-size rolled omelet kimbap rolls on a cream-colored speckled plate on a wooden table. Seaweed, rice, yellow omelet, carrot, and pickled radish are visible, with sesame seeds on top. Kimchi and pickled radish sit on small plates behind.

Rolling kimbap (Korean seaweed rice rolls) with a rolled omelet gives you two filling rolls even with few ingredients. If you cook the egg well, you can make it without trouble even the first time.

The rolled omelet is soft, and the rice and seaweed add nuttiness. Finishing with toasted sesame oil brings out the aroma.

The order is simple. Make the rolled omelet, put it on the rice, and roll it in the seaweed.

The rolled omelet makes two soft rolls

Cooking the egg in a thin layer and rolling it up gives a soft texture. The rice and seaweed add nuttiness, and toasted sesame oil brings out the aroma.

Adding carrot or pickled radish gives a crisp texture, but it is tasty enough without them.

⏱ At a Glance

  • Servings: 1 (2 kimbap rolls)
  • Estimated cooking time: about 10–15 minutes for the rolled omelet and rolling (cook the rice separately as you usually do)
  • Extra prep: cook rice, prepare eggs
  • Difficulty: Easy
  • Equipment: frying pan
  • Flavor: soft egg, nutty seaweed and rice

๐Ÿ›’ Ingredients

Basic ingredients

  • Cooked rice: 200 g (about one bowl)
  • Eggs: 2
  • Gim (seaweed sheets): 2
  • Cooking oil: 5 ml (for cooking the egg)
  • Carrot: 30 g (optional, cut into thin strips and cook)
  • Pickled radish (danmuji): 30 g (optional)

Seasoning

  • Toasted sesame oil: 15 ml (1 tablespoon)
  • Salt: a pinch (for the eggs)

๐Ÿ‘ฉ‍๐Ÿณ How to Make Rolled Omelet Kimbap

1. Prepare the ingredients

Crack 2 eggs, add a pinch of salt, and beat well. Cook 200 g rice as you usually do and keep it warm. Mix 15 ml toasted sesame oil into the rice in advance.

If using carrot, cut 30 g into thin strips and lightly cook it in a frying pan until soft, then turn off the heat. Slice 30 g pickled radish into long strips.

2. Make the rolled omelet

Heat a frying pan over medium heat with 5 ml cooking oil. Pour the beaten egg in a thin layer. Check from about 2–3 minutes. When the surface is set and there are no wet parts, roll it up. If undercooked, cook 1 minute more.

If using 3 eggs, cook the same way but check that both the outside and inside are fully set.

3. Roll the kimbap

Divide the rice onto 2 seaweed sheets and spread it evenly. Divide the rolled omelet into two and place one on each sheet. If using carrot or pickled radish, place them beside the rolled omelet.

Roll it up in the seaweed and cut into bite-size pieces.

4. Eat right away

Eat right away. The seaweed can get soggy if it cools.

๐Ÿ’ก Ajumma's Tips

Cook the egg in a thin layer. If it is thick, it can break when rolling.

Roll while the rice is warm. Cold rice does not stick well to the seaweed.

Mix the sesame oil into the rice in advance. The aroma spreads evenly.

Variations

You can add 30 g carrot or 30 g pickled radish. You can also use 3 eggs. If using 3 eggs, check that they are fully cooked.

Side dishes

Kimchi or pickled radish goes well with the saltiness.

Eat the two warm kimbap rolls right away. It is an easy way to make one meal.

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