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.

Directions

1. Step

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.

2. Step

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.

3. Step

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.

4. Step

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.