If you know what you’re doing, reheating kimbap is a breeze. Warming up kimbap without having a firm grasp on the technique is a no-no. The texture, taste, and flavour of kimbap have all been ruined by those who have gotten it incorrectly.
While kimbap is best enjoyed when it is freshly prepared, leftovers are inevitable and should not be wasted. The best approach to extend the shelf life of leftover kimbap is to store it in the refrigerator.
It is possible to eat kimbap cold, although the rice may get dry and dehydrated if you do so. Reheating kimbap the right way is essential if you want to bring back its original flavour and texture.
Common techniques for reheating kimbap include using the stovetop or a microwave. Reheating kimbap on the stove is the preferred method, though.
If you’ve ever wondered how to properly reheat kimbap from the fridge or freezer, this post will show you the ropes.
Is It Okay To Reheat Kimbap?
Kimbap loses some of its freshness and chewiness after being stored in the fridge or freezer. Reheating kimbap isn’t suggested because so many people get it wrong and end up with a ruined supper.
The moisture, flavour, and taste of kimbap can be revived by reheating it, so it’s fine to consume cold. Without proper preparation, it will become too soggy to be tasty.
How To Reheat Kimbap Properly
Reheating kimbap successfully requires in-depth familiarity with the dish and how it should be reheated. There are better and worse ways to reheat kimbap, so think carefully about how you want to do it.
To lighten the mood, reheating kimbap is something you’ll get the hang of quickly. Here is a breakdown of the steps required to rewarm kimbap;
1. Stovetop Method
In comparison to other options, this is the best way to reheat kimbap. When reheated using this method, kimbap retains its flavour and texture. In this case, you’ll need a frying pan or skillet, some eggs, and some oil.
Kimbap is best reheated by frying or heating it in a direct heat source, both of which require eggs.
Eggs are essential to keeping the kimbap’s signature chewy texture. While sesame oil will undoubtedly enhance the flavour of the kimbap, feel free to use it or any other oil you have on hand.
Guidelines for rewarming kimbap in a pan;
- If the kimbap has been frozen or refrigerated, let it to thaw.
- Eggs should be whisked and seasoned with salt to taste.
- Start heating the pan or skillet over medium heat on the stove.
- Oil the pan a little bit.
- Sprinkle eggs over the kimbap. If you want eggs on every area of your kimbap, you can dip it in the beaten egg.
- Prepare a pan for the kimbap.
- When the egg coating begins to turn golden brown, flip the kimbap.
- Enjoy after let to cool to room temperature.
2. Microwave Method
Reheating the kimbap in the microwave is a last choice because it might turn the rice paper into a soggy mess. However, you can try this technique if you are okay with it becoming very soft.
As opposed to heating things up on the stove, this approach requires simply some foil paper and some time to get everything nice and toasty.
What you need to do is incredibly easy and I’ll list them below:
- Prepare kimbap from frozen or cold storage.
- Prepare a foil sheet for the kimbap.
- Wrap it up neatly, making sure there’s a tiny slit right in the top.
- Turn the stove on for 10 second bursts until the temperature is just right.
When kimbap is stored for a long period and then reheated, the flavour may change.
However, mastering the proper technique makes all the difference. Using either of the two methods described in this article, you can reheat your kimbap and consume it whenever the craving strikes.