Aged Kimchi Rice Roll — official 10000recipes video
Official cooking video of the same kimchi-leaf rice roll. Exact seasonings and rice fillings may vary from this recipe.
Official cooking video · 만개의레시피 (10000recipes) · YOUTUBEMukeunji Rice Rolls with Garlic Chives (1 Serving)
An easy Korean rice roll that uses rinsed aged napa-cabbage kimchi leaves instead of dried seaweed to wrap chive-seasoned rice. Serve promptly or transport chilled.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Remove five leaves of refrigerated aged kimchi, rinse off the surface seasoning under cool running water and squeeze dry. Do not use kimchi with mold or an unusual odor.
- 02
Wash and dry 10 garlic-chive stalks, then finely chop. Use clean hands, a clean knife and a clean board.
- 03
Gently coat the rinsed kimchi leaves with 1 tbsp oligosaccharide syrup and 1 tbsp perilla oil without tearing the leaves.
- 04
Use one bowl of freshly cooked rice. If using refrigerated rice, reheat thoroughly until piping hot. Mix in chopped chives, 1 tsp sesame seeds and 1 tbsp sesame oil.
- 05
Divide the rice into five small oval portions. Lay out each kimchi leaf, put a rice portion on it and roll tightly, tucking the end underneath.
- 06
Cut into bite-sized pieces and serve immediately. For a packed lunch, seal in a container, keep cold with an ice pack and do not leave at room temperature for 2 hours or more.
Helpful source links
Before you cook
Keep kimchi refrigerated and discard it if moldy or off-smelling. Use freshly cooked or thoroughly reheated rice; serve promptly or refrigerate within 2 hours. Keep packed portions chilled. Check sesame and kimchi fish/shrimp allergens.
Allergens: 참깨 / sesame / ごま: 통깨 및 참기름, 김치 부재료 / kimchi-dependent allergens / キムチ製品の原材料: 생선액젓·새우젓의 생선·갑각류, 대두·밀 등 제품별 표시 확인
Image & source credits
These illustrations stand in for food photos.
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