Aged Kimchi and Anchovy Rolled Gimbap: A Delightful Chew
Chewy and Delicious! Aged Kimchi and Anchovy Rolled Gimbap Recipe
Let’s make Aged Kimchi and Anchovy Rolled Gimbap that even kids will love! This gimbap offers a fantastic chewy texture from the aged kimchi and a savory crunch from the stir-fried anchovies. It’s a perfect dish for special occasions, as a delightful snack for children, or even as a simple meal.
Main Ingredients
- 3 sheets of well-fermented aged kimchi
- A little stir-fried anchovies (seasoned)
- 1 bowl of warm rice
Seasoning and Rice Mixing Ingredients
- 1 pinch of salt (for seasoning rice)
- 1 tablespoon of sesame oil
- 1 pinch of salt (for seasoning rice)
- 1 tablespoon of sesame oil
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under running water to remove excess spiciness and seasoning. Soak the rinsed kimchi in cool water for about 30 minutes to mellow its flavor. This step ensures the kimchi isn’t too sour or spicy when rolled into the gimbap.
Step 2
Drain the kimchi well after soaking. Squeeze out as much water as possible. You can press it with your hands or use paper towels to absorb excess moisture, which helps prevent the gimbap from becoming soggy.
Step 3
In a bowl of warm rice, add a pinch of salt for seasoning and 1 tablespoon of sesame oil for a nutty aroma. Mix them gently with a spatula, ensuring the rice grains are separated and not clumped.
Step 4
Lay one sheet of aged kimchi flat, with the inner side (less seasoned side) facing up, instead of using a gimbap seaweed sheet. Spread a thin layer of the seasoned rice evenly over the kimchi. Avoid making the rice layer too thick, as it can cause the gimbap to break when rolled.
Step 5
Place a portion of the stir-fried anchovies on top of the rice. You can adjust the amount of anchovies according to your preference. While the rice and anchovies alone are delicious, you can add stir-fried carrots or spinach for extra texture and flavor.
Step 6
Starting from the bottom edge of the kimchi, roll it up tightly like making gimbap, ensuring the rice and anchovies are enclosed. Roll it firmly to prevent the rice from scattering and the anchovies from falling out.
Step 7
Trim off any excess kimchi from the ends to create a neat, even roll. This step helps to give the gimbap a beautiful presentation.
Step 8
Slice the rolled gimbap into bite-sized pieces and arrange them on a plate. Your delicious Aged Kimchi and Anchovy Rolled Gimbap is now ready!
Step 9
Enjoy your Aged Kimchi and Anchovy Rolled Gimbap, where the refreshing tang of aged kimchi meets the savory crunch of anchovies for a burst of flavor in every bite!
