One of my favorite meals to pair with Seaweed Soup is Kimbap. There is something about the soup+kimbap combo that makes everything balanced and feel less “heavy” with the Kimbap, with the seaweed and the broth.
Kimbap has always been a favorite on-the-go meal. Whether it was a weekend lunch or a special occasion, rolling the Kimbap was always a joyful activity. We’d all gather around the kitchen, carefully spreading rice, arranging fillings, and trying our best to make each roll as perfect as possible. But there was one little lesson I learned – don’t overstuff the roll, or it’ll burst! The perfect Kimbap roll is all about balance.
And so, here I am today, sharing with you my beloved Kimbap recipe, complete with memories and flavors that remind me of home.
Recipe
Ingredients
Eggs, Yellow radish, Rice, Canned tuna, Mayo, Cucumbers, Nori, Perilla leaves (optional)
Instructions
- Prep the fillings – cook the egg omelet, slice cucumbers, and cut yellow radish.
- Mix rice vinegar into the rice
- Stir mayo into the tuna
- Spread rice thinly on a sheet of seaweed
- Add the fillings
- Roll it up!
- Finish with sesame oil and sesame seeds for extra flavors!
