Kimbap Salad Bowl (Without the rice)
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
All the fillings of a kimbap roll, yellow pickled radish, spinach, carrot and thin egg ribbons, are spread over shredded cabbage instead of rice and mixed together to eat.
Read more
The dressing is just soy sauce and sesame oil, so the salty-tangy pickled radish does much of the seasoning.
Ingredients
Instructions
- 1
Thinly shred 150 g cabbage, then julienne 80 g carrot and 80 g pickled radish to a similar thickness.
Lightly drain the pickled radish so it seasons the bowl without making the vegetables watery.
- 2
Blanch 100 g spinach in boiling water for just 30 seconds, until it turns darker and wilts.
Remove it immediately, squeeze out excess water firmly, then loosen the clumped leaves and let them cool.
- 3
Beat 2 eggs until even, then spread them thinly in a pan over medium-low heat.
When the edges look dry, flip briefly, cook just until set, cool the sheet, and slice it into thin strips.
- 4
Mix 1 tablespoon soy sauce with 1 tablespoon sesame oil in a small bowl until the dressing looks glossy.
If the sesame oil separates on top, stir it again right before serving.
- 5
Place the cabbage in the bowl first, then arrange the carrot, spinach, pickled radish, and egg strips in separate sections.
Spread the pickled radish evenly so one bite is not much saltier than another.
- 6
Right before eating, drizzle on the dressing a little at a time and check the saltiness.
Sprinkle 15 g seaweed flakes at the very end, then toss immediately so the seaweed stays crisp.
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Turn these ingredients into two more meals
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