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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel 200g of carrot, slice diagonally into thin ovals, then cut into thin julienne strips.
Watch out
Hold the carrot firmly with fingers curled to avoid slipping and cutting yourself.
Wash 1 cucumber, slice diagonally into thin pieces, then julienne into thin strips and place in a bowl.
Watch out
Press the cucumber down firmly so it does not roll while slicing.
Wipe 7 fresh shiitake mushrooms clean, remove stems, and slice thinly.
Watch out
Slice steadily since mushroom caps are soft and easily squished.
Be careful of oil splatters when placing ham into the hot pan.
Heat a pan over medium heat, add 1 tbsp of cooking oil, put in 280g of Korean ham, fry for 1 to 2 minutes until lightly golden on both sides, then remove.
local_fire_departmentMedium heat, fry for 1-2 minutesWatch out
Remove the ham once slightly browned
overcooking will make it tough and hard to roll
In the same pan, add 200g of carrot strips, stir-fry briefly, add 1/4 tsp of salt, and continue stir-frying for 1-2 minutes until softened and fragrant, then transfer to a bowl.
local_fire_departmentMedium heat, stir-fry for 1-2 minutesWatch out
Stir-fry until just softened
overcooking will lose the pleasant crunchy texture
Pour 1 tbsp of cooking oil into pan, sauté 1 tbsp of minced garlic until fragrant, add 7 sliced shiitake mushrooms and stir-fry. Add 1 tbsp of soy sauce and 1 tbsp of syrup, stir-fry for 1 minute until sauce is absorbed and mushrooms are tender, then transfer out.
local_fire_departmentMedium heat, stir-fry for 1 minuteWatch out
Stir minced garlic quickly upon entering the hot oil to avoid burning and getting bitter.
Place the cooked ham on the cutting board and slice length-wise into long narrow strips.
Watch out
Let ham cool slightly before cutting so strips stay intact.
Crack 5 eggs into a bowl, add 1 tbsp of water and 1/4 tsp of salt, and whisk thoroughly with a fork until smooth.
Watch out
Adding water softens the egg roll
whisk well so no unmixed egg white remains
Be careful when rolling near hot edges of the frying pan.
Heat 1 tbsp oil in fry pan over medium heat. Pour half the egg mixture, roll forward as bottom sets, pull back, pour remaining egg liquid into exposed pan, roll together when half set until all egg is used and forms a thick roll, then remove.
local_fire_departmentMedium heat, cook for 3-4 minutesWatch out
Roll the egg while still slightly wet so the layers stick together properly.
Transfer cooked egg roll to cutting board, cool slightly, and slice length-wise into long even strips.
Watch out
Allow the egg roll to cool completely before cutting to prevent squishing.
In a bowl with 3.5 bowls of warm cooked rice, add 1 tsp of salt, 2.5 tbsp of Korean sesame oil, and 1 tbsp of toasted sesame seeds. Mix gently with a rice paddle.
Watch out
Use a folding motion to mix rice while warm
do not mash the rice grains
Lay 1 sheet of kimbap seaweed flat, spread a thin layer of seasoned rice leaving 2cm at top edge. Layer egg, carrot, cucumber, shiitake, and ham in center. Lift front edge of seaweed, hold fillings tightly, and roll forward firmly into a dense roll (repeat for 6 rolls).
Watch out
Spread rice thinly and roll tightly, otherwise fillings will fall out when sliced.
Keep fingers curled like a claw on the roll while slicing.
Brush 0.5 tbsp sesame oil evenly over the surface of rolls. Use a sharp knife to slice each roll into even 1.5cm thick pieces in a smooth sawing motion.
Watch out
Wipe the knife blade with sesame oil or water between cuts to prevent rice sticking.
Arrange sliced kimbap pieces neatly inside a lunchbox, sprinkle 0.5 tbsp of toasted sesame seeds over top for garnish, and serve.
Watch out
Pack kimbap slices face up neatly to keep their round shape.
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