Kimchi Roll Rice (Muk Eun Ji Mari Bap): A Simple Yet Elegant Breakfast
Elegant Rolled Rice Made with Aged Kimchi
When you don’t have many side dishes for breakfast, this aged kimchi roll rice is the perfect solution! Thanks to the rich flavor of the kimchi itself, you barely need any other sides; just a bowl of warm soup completes a hearty meal. Start your day on a pleasant note with this simple yet special dish.
Main Ingredients- Aged Kimchi (Muk Eun Ji) – use the softer leaf parts
- Warm Cooked Rice
Rice Seasoning- 1 tsp Sesame Oil
- Pinch of Salt
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- Pinch of Salt
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Gently rinse the aged kimchi under running water to remove excess seasoning from the outside. After rinsing, thoroughly pat it dry with paper towels to prevent the rice from becoming soggy.
Step 2
Lightly season the cooked rice. In a bowl of warm rice, mix in sesame oil, salt, and toasted sesame seeds until well combined. This simple seasoning adds a nutty aroma that complements the kimchi beautifully.
Step 3
Feel free to customize the fillings for your kimchi roll rice based on what you have available. Leftover side dishes from the previous night or any spare vegetables work wonderfully. For this recipe, we’ve prepared egg omelet strips, julienned carrots, spinach, and imitation crab sticks for a pleasing texture.
Step 4
Lay the rinsed and dried aged kimchi flat on a bamboo sushi mat (like you would for kimbap, but using kimchi instead of seaweed). Spread the seasoned rice evenly over the kimchi.
Step 5
Arrange your prepared fillings on top of the rice, then carefully roll it up tightly using the bamboo mat. Rolling firmly ensures that the rice stays in place and the roll holds its shape. Slice the finished kimchi roll rice into bite-sized pieces and enjoy!
