🇰🇷 Korean

Eggs Kimbap

Name: Eggs Kimbap
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 tbsp Yogurt; to taste Salt; 2, sliced Tomato; 2 cloves, minced Ginger; 400 g Rice; 6 Eggs; 1 tbsp Sesame Oil; 4 Flatbread or Tortillas; 1/2, shredded Lettuce; 8 sheets Nori Seaweed; 100 g Pickled Radish

🇰🇷 Korean

Everything good rolled into one: juicy eggs, crisp vegetables and creamy sauce in a soft wrap. 28 minutes of mostly hands-off cooking.

Prep 18 min Cook 10 min Serves 2 Easy

Ingredients

Yogurt4 tbsp
Saltto taste
Tomato2, sliced
Ginger2 cloves, minced
Rice400 g
Eggs6
Sesame Oil1 tbsp
Flatbread or Tortillas4
Lettuce1/2, shredded
Nori Seaweed8 sheets
Pickled Radish100 g

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Season the eggs with the garlic, salt and half the spices, then cook in the Sesame Oil until browned and juicy.
2
Warm the flatbreads in a dry pan until soft and pliable, about 30 seconds a side.
3
Stir the yogurt with a pinch of salt and a squeeze of rice vinegar for a quick sauce.
4
Pile the eggs onto each bread with lettuce, tomato and the yogurt sauce.
5
Roll tightly, wrap the bottom half in paper, and eat while the filling is still warm.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

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Watch how it's made

Video: Simple Egg Kimbap (Seaweed Rice Rolls) · on YouTube