Chewy ‘Nude Kimbap’ with Pulled Pork Rice Burger and Curry Rice
A Special Meal Made with Kawaji No. 1 Rice
Introducing a recipe for ‘nude kimbap’ made with shiny, chewy Kawaji No. 1 rice, a spicy and sweet pulled pork rice burger, and a flavorful curry rice dish. The sticky and chewy texture of ‘Kawaji No. 1’ rice makes it exceptionally well-suited for kimbap and lunchbox dishes. This time, I experimented by adding it to curry, and was pleasantly surprised by how well the chewy, nutty, and sticky grains paired with the curry’s rich flavor! Make your ordinary day extraordinary with this special recipe for a delightful meal.
Kimbap and Rice Burger Ingredients- 300g Rice (Recommended: ‘Kawaji No. 1’ variety for its chewy and sticky texture)
- 1 Carrot (for kimbap or mincing)
- 1 Burdock Root
- 1 Imitation Crab Stick
- 1 slice Ham
- 1 Cucumber (for kimbap or mincing)
- 1 Pickled Radish (Danmuji)
- 1 Egg (for omelet)
- 1 sheet Gim (seaweed for kimbap)
- 30g Pulled Pork
Curry Rice Ingredients- 1 Potato
- Chicken Breast (quantity as desired)
- 1 Onion (half for curry, half minced)
- 100g Curry Powder
- Water (for adjusting curry consistency)
- 1 Potato
- Chicken Breast (quantity as desired)
- 1 Onion (half for curry, half minced)
- 100g Curry Powder
- Water (for adjusting curry consistency)
Cooking Instructions
Step 1
First, measure out 300g of rice and wash it thoroughly. Soaking the washed rice in water for about 1 hour will make the cooked rice even more chewy and delicious.
Step 2
Place the soaked rice in a rice cooker and cook it. Adding 1-2 drops of cooking oil to the cooking water will give the rice a nice sheen, making it look more appetizing.
Step 3
While the rice is cooking, prepare the kimbap fillings. Peel and wash the burdock root, then soak it in water with a little vinegar and salt to remove any bitterness and prevent discoloration. Drain the burdock and simmer it with soy sauce, sugar, and mirin until the liquid has almost evaporated, then set aside for the kimbap filling.
Step 4
Finely julienne the carrot, place it in a bowl, and toss with 1 Tbsp of minced garlic, salt, pepper, and sesame oil. Sauté until tender. Prepare the egg by making an omelet and slicing it into strips for kimbap. Also, slice the cucumber, imitation crab stick, and ham into long strips.
Step 5
Once the rice is cooked, season it with salt, sesame seeds, and sesame oil. Gently mix with a rice paddle to create fluffy rice. Be careful not to mix too vigorously, as this can mash the rice grains.
Step 6
Lay a sheet of kimbap seaweed shiny-side down and spread the seasoned rice thinly over it. Ensure the rice layer isn’t too thick, as this can make rolling difficult. Once the rice is spread, carefully flip the seaweed over so the rice side is now facing down. (This is the key to ‘nude kimbap’!)
Step 7
Arrange the prepared kimbap fillings evenly over the rice-covered seaweed. Avoid overfilling, as this can cause the kimbap to break when rolled.
Step 8
Carefully roll the kimbap tightly, ensuring the fillings are enclosed. You can use a kimbap rolling mat or your hands to shape it. Once rolled, slice the kimbap into bite-sized pieces.
Step 9
To make the curry rice, prepare the potato, onion, carrot, and chicken breast by cutting them into bite-sized pieces. Cut the onion coarsely for the curry and mince some for sautéing.
Step 10
Heat butter in a deep pan or pot over medium heat. Add 2 Tbsp of minced garlic and sauté until fragrant.
Step 11
Add the chicken breast and stir-fry until the exterior turns white.
Step 12
Next, add the diced potato and stir-fry.
Step 13
Add the carrots and continue to stir-fry.
Step 14
Add the onion and sauté until it becomes translucent. Adding the minced onion at this stage will further enhance the flavor.
Step 15
Add the curry powder and stir-fry to coat all the vegetables and chicken breast evenly. Sprinkle in 1/2 tsp of cinnamon powder at this stage; it deepens the curry’s complexity.
Step 16
Pour in water and bring to a simmer. Adjust the water to achieve your desired curry consistency. Simmer over medium-low heat until the ingredients are well-infused with the curry flavor.
Step 17
For the rice burger, you can mix sautéed minced vegetables with rice and stir-fry them together (or simply use plain cooked rice if preferred).
Step 18
Take the cooled cooked rice and shape it into flattened, bun-like patties. Making about 2 patties is usually sufficient.
Step 19
Place a portion of pulled pork on top of one rice patty, then cover with the other. Wrap tightly with plastic wrap to firm the shape, then cut into desired portions.
Step 20
Arrange the finished nude kimbap and the sliced pulled pork rice burgers attractively in a lunchbox. Optionally, drizzle a little mustard or bulgogi sauce over the pulled pork rice burgers for extra flavor.
Step 21
Finally, prepare the curry rice to serve alongside. Spoon the cooked rice into a bowl and generously ladle the curry over it. Enjoy this special meal made with the wonderfully chewy and nutty ‘Kawaji No. 1’ rice!
