Kimchi Rolled Rice (Mugeunji Maribap)
The Best Dish When You’ve Lost Your Appetite: Kimchi Rolled Rice
Let’s make Kimchi Rolled Rice by rolling it up with aged kimchi!
Ingredients
- 3 leaves of aged kimchi (Mugeunji)
- 1.5 bowls of cooked rice
- 1/2 Tbsp sesame oil
- 1 pinch of salt
Cooking Instructions
Step 1
Gently rinse the aged kimchi under running water to remove any excess chili powder or paste. This step is crucial to balance the tangy flavor of the kimchi without making it overly spicy, ensuring it complements the rice perfectly.
Step 2
After rinsing, thoroughly drain the kimchi. Pat it dry with paper towels or gently squeeze out excess water to prevent the rice from becoming soggy and to ensure the roll holds its shape well.
Step 3
Season the cooked rice by mixing in 1/2 tablespoon of sesame oil and a pinch of salt. Gently fold the seasonings into the warm rice to ensure even distribution. Spread this seasoned rice evenly over the prepared aged kimchi leaves. Aim for a layer that’s not too thick, making it easier to roll.
Step 4
Roll the kimchi and rice together tightly, similar to making a kimbap roll. Start from one end and roll it up, ensuring the kimchi covers the rice completely. A firm roll will help maintain its shape and prevent the filling from spilling out.
Step 5
Repeat the process with the remaining aged kimchi leaves. We’ve made 3 rolls in total, but feel free to adjust the size and number based on your preference.
Step 6
Slice the rolled kimchi rice into bite-sized pieces, about 2cm thick. For a clean cut, you can lightly moisten your knife with water or dip it in a little sesame oil to prevent the rice from sticking. Your delicious and flavorful Kimchi Rolled Rice is now ready to be enjoyed! It’s a simple yet impressive dish, perfect for a light meal or a unique addition to your bento box.
