Crispy Kimchi Fried Rice Spring Rolls (Jja-jo)
Weekend Special: Kimchi Fried Rice Jja-jo with Mukuchon Frank Sausage
Looking for a special dish to share with family and friends, especially during holidays or weekends? Introducing ‘Jja-jo’, a delightful recipe using Mukuchon’s Prime Frank Sausage and kimchi fried rice. These rolls offer a satisfying crunch from the outside and a flavorful, moist kimchi fried rice filling inside, making them a hit for all ages. Inspired by Chef Dakkyu’s recipe, make your special occasions even more memorable!
Main Ingredients
- 1 Mukuchon Prime Frank Sausage
- 1 bowl of cooked rice (approx. 200g), preferably day-old
- 1/4 cup well-fermented kimchi, chopped (with some kimchi juice)
- 1/4 large green onion
- 5-6 sheets of rice paper
- Vegetable oil, for frying
Cooking Instructions
Step 1
Begin by preparing the filling ingredients. Finely chop the Mukuchon Prime Frank Sausage into small, bite-sized pieces (about 0.5 cm thick). Finely mince the well-fermented kimchi. Also, finely chop the green onion. Having all your ingredients prepped will make the cooking process much smoother.
Step 2
Heat about 1 tablespoon of cooking oil in a pan over medium-low heat. Add the chopped green onions and sauté until they become fragrant and lightly golden. This process creates a delicious scallion-infused oil, known as ‘pa-ki-reum’. Be careful not to burn the onions.
Step 3
Once the scallion oil is fragrant, add the chopped frank sausage to the pan. Stir-fry the sausage with the scallion oil, allowing it to absorb the flavors. Cook until the sausage pieces are lightly browned and slightly rendered.
Step 4
Now, add the minced kimchi to the pan. Stir-fry for about 1-2 minutes until the kimchi becomes slightly translucent and tender. Add 1/2 tablespoon of sugar and mix well. The sugar helps to balance the acidity of the kimchi and enhances its overall flavor.
Step 5
Push all the ingredients to one side of the pan. Pour 1 tablespoon of soy sauce into the empty space. Let it sizzle and reduce slightly for a few seconds. Caramelizing the soy sauce in this way deepens its flavor and adds a rich umami note to the dish.
Step 6
Mix the reduced soy sauce with the other ingredients in the pan. Add one bowl of cold cooked rice. Reduce the heat to low and stir everything together thoroughly. Use a spatula or spoon to break up any clumps of rice and ensure the rice is evenly coated with the flavorful mixture. Cook until well combined.
Step 7
Transfer the prepared kimchi fried rice to a plate or cutting board and let it cool slightly. The rice should be warm, not hot, to prevent the rice paper from tearing. Once cooled to a manageable temperature, shape the rice into compact, round patties (about 5 cm in diameter) using your hands. You can also press a piece of sausage into the center of each patty.
Step 8
Prepare a shallow bowl with warm water. Dip one sheet of rice paper into the warm water for about 10-15 seconds, just until it becomes pliable and soft. Be careful not to oversoak it, as it can become too fragile. Place a shaped kimchi fried rice patty onto the softened rice paper. Fold the rice paper tightly around the filling to form a neat roll or packet. You can decorate the outside with small pieces of sausage or kimchi if desired.
Step 9
Heat a generous amount of vegetable oil (about 1 cm deep) in a pan over medium heat. Once the oil is hot, carefully place the wrapped spring rolls into the pan. Fry them until they are golden brown and crispy on all sides, turning them occasionally. This should take approximately 3-4 minutes.
Step 10
Once the Jja-jo are beautifully golden and crispy, remove them from the pan and drain them on a paper towel to absorb any excess oil. Your delicious Kimchi Fried Rice Jja-jo are now complete! Serve immediately while warm for the best crispy exterior and savory interior.
