Kimbab Jun Recipe
Pan fried Kimbab with egg, eel sauce, garlic stem tartar sauce.
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Ingredients
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Kimbab Ingredients
Eel Sauce
Garlic Stem Tartar Sauce
For Frying
Method
Preparation of Kimbab
- 1
Prepare the Filling
In a bowl, mix the cooked rice with sesame oil and salt. Lay nori sheets on a flat surface and spread a thin layer of the rice mixture over each sheet, leaving a border at the top.
- 2
- 3
Add Egg
Cook the eggs in a non-stick pan, scrambling them lightly. Once cooked, spread a thin layer over the vegetables.
- 4
Roll the Kimbab
Starting from the bottom edge, roll the nori tightly over the filling. Seal the edge with a little water. Repeat for the remaining sheets.
Cooking
- 5
Prepare the Eel Sauce
In a small saucepan, combine soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Set aside.
- 6
Pan Fry the Kimbab
Heat vegetable oil in a pan over medium heat. Cut the rolled kimbab into bite-sized pieces and fry them until golden brown on all sides.
Tartar Sauce
- 7
Make Garlic Stem Tartar Sauce
In a bowl, combine mayonnaise, chopped garlic stems, lemon juice, and dill. Mix well and set aside.
