How to Make Kim Na-young’s Must-Try Tott Kimbap: A Step-by-Step Guide to Seasonal Cooking

Daniel Kim 2026.05.08 Views

Translation result 유튜브

[MyDaily = Reporter Kang Da-yun] Kim Na-young cooked a seasonal meal for her YouTube staffer Ji-soo, who’s worn out from childcare.

On May 6, Kim Na-young’s YouTube channel, ‘Kim Na-young’s nofilterTV,’ uploaded a video titled, ‘Gimbap Master(?) Kim Na-young’s New Hijiki Gimbap and Minari Pancakes! Let’s Make Seasonal Dishes.’

유튜브

In the video, Kim explains that Ji-soo was finally home after a long time, so she wanted to cook for them. \”Raising a child is exhausting. You probably can’t even dream of a meal just for yourself,\” she said, and when the staff got emotional she laughed and told them not to cry.

She prepared minari pancakes and hijiki gimbap using seasonal ingredients. Kim joked she’d accidentally ordered two bunches of minari the other day and raved that hijiki is in season now — she loves its crunchy bite.

She began by making braised hijiki. After blanching the seaweed, she simmered it in soy sauce, oligosyrup, sugar, cooking wine, sesame oil and water. While it reduced, she rolled an egg omelet to add to the gimbap. After tasting the finished hijiki, she couldn’t help but gush, \”This is so good — a total rice thief,\” drawing laughter from the crew.

Next came the minari pancakes. She sliced a generous amount of Cheongyang chili peppers and admitted that, because she often cooks for kids, she tends to hold back on spice. \”I regret that,\” she said, promising to be bolder today. She poured batter over the chopped minari and, lacking fresh shrimp, used shrimp powder as a substitute.

With practiced hands she pan-fried the pancakes until golden, then exclaimed at the aroma, comparing it to Saeukkang (a Korean shrimp snack). The staff agreed: \”They’re super crispy. The minari gives it an adult twist on that snack — perfect with beer.\”

Kim laughed, surprised at her own result. \”All the Cheongyang peppers disappeared. I didn’t know I was this good at minari pancakes. Shrimp powder is a strong recommendation — I think it’s even better than fresh shrimp,\” she said, then happily finished a pancake in one bite.

유튜브

She then rolled the hijiki gimbap. \”I made basil gimbap so often I had to stop — I kept feeding it to everyone around me. It’s been a while since I rolled gimbap. I’ll try to open a new era with hijiki gimbap,\” she joked.

When the dishes were ready, Kim and the staff dug into the minari pancakes and hijiki gimbap together. Kim offered a frank critique: \”I put in too much hijiki. It’s hijiki gimbap, but it might taste better with less hijiki.\” The staff agreed it was heavy on hijiki but praised the flavor and texture, noting that it paired really well with the egg.

For dessert they served cheonhyehyang (a fragrant Korean citrus) brushed with olive oil and finished with a grind of black pepper. Kim said her son loves this dessert and called it surprisingly delicious — it preserves the fruit’s bright flavor while adding a subtle, cooked-savory touch.

At the end of the video, Kim quipped, \”Today I made gimbap and minari pancakes. I’m already a master chef, so there’s not much advice to give. See you on ‘Black & White Chef’ Season 3.\” She closed by encouraging viewers to enjoy seasonal produce: \”This is the season for great ingredients — make something delicious, and I hope you have happy, healthy times.\”