Egg Flower Kimbap Recipe
Egg Flower Kimbap Recipe is a beautifully crafted Korean rice roll featuring silky egg sheets shaped like vibrant flower petals, paired with savory Spam, fresh lettuce, and seasoned rice. Perfect for lunchboxes, special occasions, or a creative meal, this visually stunning dish combines flavor and artistry in every bite.
The Egg Flower Kimbap Recipe is a visually stunning and delicious Korean-inspired dish that combines artistry with bold flavors. Delicate, silky egg sheets are skillfully arranged to resemble vibrant yellow flower petals, creating a beautiful centerpiece for any table. Inside, savory golden-brown Spam, lightly seasoned with gochujang and soy sauce, adds a flavorful twist, while fresh lettuce and perfectly seasoned rice provide a refreshing balance. Wrapped in crisp seaweed and finished with a touch of sesame oil and seeds, this kimbap is as delightful to eat as it is to admire. Ideal for special gatherings, lunchboxes, or a unique culinary experience, the Egg Flower Kimbap Recipe brings together texture, color, and taste in perfect harmony.
Ingredients
- 1 tbsp extra egg yolk (optional, for color)
- 6 pieces of Spam
- 4 eggs
- 1.5 cups cooked rice
- 200g Spam
- 1 tbsp gochujang (Korean red chili paste)
- 1/2 tsp soy sauce
- 1 tbsp oligosaccharide or corn syrup (slightly less if preferred)
- Lettuce leaves
- 2 sheets of seaweed (for Kimbap)
Nutritional Information
- Calories: 500
- Protein: 20g
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Sugar: 5g
- Fiber: 3g
- Sodium: 900mg
- Cholesterol: 250mg
Directions
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Break 4 eggs into a bowl. Add 1 tbsp of extra egg yolk (optional) for color and 2 pinches of salt. Mix well. Strain the egg mixture for a smooth texture. Heat a little oil in a pan and make 3 thin egg sheets. Cook gently and evenly. Once cooked, cut each sheet in half and fold in half. Trim the edges slightly to create neat shapes—these will later resemble a flower.
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Slice 200g of Spam and wash it. Pat dry with a paper towel. Cook the Spam slices in a pan until golden brown. Add 1 tsp of gochujang, 1/2 tsp of soy sauce, and 1 tbsp of oligosaccharide (or corn syrup). Mix gently, then turn off the heat.
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In a bowl, mix cooked rice with a drizzle of sesame oil and a pinch of salt. Cut 2 sheets of seaweed into thirds. Spread a thin layer of the rice mixture onto the seaweed.
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Place a layer of lettuce, followed by an egg sheet, and 4 pieces of cooked Spam on the rice. Roll the egg sheets separately, then combine them with the rice-seaweed layer and roll tightly. Brush sesame oil on the surface of the roll and sprinkle sesame seeds on top for garnish.
