Wednesday, March 6, 2013

Kimchi Bokkeum Kimbap

Hello! Today I'm sharing a really yummy snack (or lunch or dinner). It's a great way to use up leftover rice and it's really kid-friendly. By the way, I'm still trying to figure out my new camera - that's why some of the photos look really weird and grainy. I was experimenting and the experiment went a little sour. Whoops!

Ingredients [serves 2]:
2 cups cooked short grain rice (a.k.a. sushi rice, a.k.a. sticky rice)
1 cup chopped cabbage kimchi
1 tablespoon hot pepper paste
½ teaspoon sesame oil
1 tablespoon + 1 tablespoon butter
3 to 4 pieces of nori
1 egg
½ cup panko breadcrumbs
Start by making the kimchi bokkeum bap. Heat a skillet with 1 tablespoon of butter and a little sesame oil and then add in the chopped kimchi. Saute the kimchi for a few minutes and then mix in the hot pepper paste. Once the hot pepper paste "melts" into the kimchi, add in the rice and stir to coat everything evenly.

This right here would be delicious as is, but we're going to take it a step farther.
Make some kimbap with the fried rice. Take a piece of nori, spread about 1/2 cup of the rice onto the seaweed but leave a little room at the edges. Roll up the seaweed and then use a little water along the free edge to seal the roll.
Beat 1 egg in a wide shallow dish - one that is big enough to fit the roll.
Dip the rolls in egg and them panko breadcrumbs.
Heat another non-stick skillet with some butter and then fry up the rolls until they're golden on all sides.
Cut the rolls in half and then serve. Enjoy the textural contrast of the crispy exterior and the spicy soft rice. It's really good. By the way, you could definitely make rolls like this with a little rice and canned tuna or regular kimbap or even leftover sushi that's in the fridge. Be creative!
Here's the recipe page:

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