Delectable Aged Kimchi Rice Balls with Nutty Ssamjang
How to Make Aged Kimchi Rice Balls and Nutty Ssamjang
Learn how to prepare delicious aged kimchi rice balls paired with a flavorful, nutty ssamjang dip. A perfect and unique meal!
For the Rice Balls
- About 10 leaves of aged kimchi (muk-eun-ji), chopped into bite-sized pieces
- 1.5 bowls of cooked rice
For the Nutty Ssamjang
- 3 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Gochujang (red chili paste)
- 1/2 Tbsp Gochugaru (red chili powder)
- 4 cloves garlic, minced
- 1 cup Anchovy broth (or water)
- 1/3 block soft tofu, finely chopped
- 1/2 medium-sized king oyster mushroom, finely chopped
- About 1/2 cup mixed nuts, finely chopped
- 3 Tbsp Doenjang (fermented soybean paste)
- 1.5 Tbsp Gochujang (red chili paste)
- 1/2 Tbsp Gochugaru (red chili powder)
- 4 cloves garlic, minced
- 1 cup Anchovy broth (or water)
- 1/3 block soft tofu, finely chopped
- 1/2 medium-sized king oyster mushroom, finely chopped
- About 1/2 cup mixed nuts, finely chopped
Cooking Instructions
Step 1
Let’s start by making the flavorful nutty ssamjang. In a bowl, combine 3 Tbsp of doenjang, 1.5 Tbsp of gochujang, and 1/2 Tbsp of gochugaru. Mix them well. Add 1 cup of anchovy broth to loosen the mixture and stir until there are no lumps.
Step 2
Add the minced garlic (from about 4 cloves) and stir everything together thoroughly. Bring the mixture to a gentle boil over medium-low heat until it bubbles. Once boiling, reduce the heat to low.
Step 3
When the ssamjang is simmering, add the finely chopped soft tofu (1/3 block) and the finely chopped king oyster mushroom (1/2 mushroom). Continue to cook for about 2-3 more minutes, stirring occasionally to ensure the ingredients are well incorporated.
Step 4
Once the sauce has slightly thickened and the liquid has reduced, stir in the finely chopped mixed nuts (about 1/2 cup). Cook for about 1 more minute, stirring constantly. Avoid overcooking after adding the nuts, as they can become soggy. This step finishes the ssamjang. Ensure your nuts are finely chopped beforehand for the best texture.
Step 5
Now, let’s prepare the aged kimchi for the rice balls. Rinse the aged kimchi leaves under running water to remove some of the strong sourness. Squeeze out as much excess water as possible by hand. Leaving moisture can make the rice soggy.
Step 6
Take the cooked rice (1.5 bowls) and shape it into oval-like mounds in your hands. Place a prepared piece of aged kimchi on top of each rice mound. Carefully wrap the kimchi around the rice, like making a small roll, to form the rice ball. Press gently to secure the shape.
Step 7
Slice the finished aged kimchi rice balls into manageable pieces and arrange them attractively on a serving plate. The nutty ssamjang, which is not too salty, can be spooned generously over the rice balls or served separately in a small dish as a dipping sauce. Enjoy this unique and delicious dish!
