Festive Assorted Jeon Kimbap: A Delicious Way to Use Leftover Holiday Foods
Festive Assorted Jeon Kimbap: A Delicious Way to Use Leftover Holiday Foods
Transform Holiday Leftovers: Recipe for Assorted Jeon Kimbap and Spicy Bibim Guksu
Repurpose your leftover festive assorted jeon (Korean pancakes) into a delightful kimbap! This recipe shows you how to create a satisfying meal using holiday remnants, perfectly complemented by a refreshing spicy bibim guksu (mixed noodles). Ideal for special occasions or as a flavorful treat.
Assorted Jeon Kimbap Ingredients- 2 pieces of leftover pan-fried tofu jeon
- 2 pieces of leftover skewer jeon
- 4 pieces of leftover shrimp tempura jeon
- 1 piece of leftover meat jeon (yukjeon)
- 6 fresh perilla leaves (깻잎)
- 3 sheets of kimbap seaweed (김)
- 1 bowl of cooked rice
- Pinch of salt (for rice seasoning)
- Drizzle of sesame oil (for rice seasoning)
- Pinch of toasted sesame seeds (for rice seasoning)
Bibim Guksu Ingredients- 1 serving of somen or Korean noodles
- Store-bought gochujang-based sauce (chojang) or homemade
- Sesame oil
- Toasted sesame seeds
- Well-fermented kimchi (mukimchi)
- 1/3 cucumber
Ryu Soo Young’s Basic Chojang (Optional, for homemade sauce)- 2 Tbsp heaping gochujang (red chili paste)
- 3 Tbsp fermented rice vinegar (or brown rice vinegar)
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- Pinch of toasted sesame seeds
- 1 serving of somen or Korean noodles
- Store-bought gochujang-based sauce (chojang) or homemade
- Sesame oil
- Toasted sesame seeds
- Well-fermented kimchi (mukimchi)
- 1/3 cucumber
Ryu Soo Young’s Basic Chojang (Optional, for homemade sauce)- 2 Tbsp heaping gochujang (red chili paste)
- 3 Tbsp fermented rice vinegar (or brown rice vinegar)
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the rice for the kimbap. In a bowl of warm cooked rice (about 1 bowl), add a pinch of salt, a drizzle of sesame oil, and a pinch of toasted sesame seeds. Mix gently with a rice paddle until evenly seasoned. Be careful not to mash the rice grains.
Step 2
Take the kimbap seaweed sheets. Place them with the rough side facing up. Cut each sheet in half lengthwise. Then, overlap these two halves slightly to create one longer sheet, which will make a sturdier kimbap that is less likely to break.
Step 3
Spread the seasoned rice thinly over the joined seaweed sheet, leaving a small margin at the top edge. Next, arrange the clean and drained perilla leaves evenly over the rice. Then, cut the leftover assorted jeon (pan-fried tofu, skewer jeon, shrimp tempura, yukjeon, etc.) into bite-sized pieces and place them attractively on top of the rice and perilla leaves. Feel free to use a variety of jeon for a richer flavor profile.
Step 4
Now, it’s time to roll the kimbap. Starting from the edge closest to you, carefully and firmly roll the seaweed sheet, tucking in the filling as you go. Use a kimbap mat or your hands to ensure a tight roll. It’s important to roll it tightly from the beginning to prevent the fillings from falling out.
Step 5
Once the kimbap is rolled, lightly brush the outside with sesame oil. This not only enhances the aroma and flavor but also prevents the seaweed from drying out. Cut the kimbap into your desired serving size. For cleaner cuts, you can lightly moisten or wipe your knife with a damp cloth between slices.
Step 6
Arrange the finished assorted jeon kimbap neatly on a serving plate. Sprinkle a few toasted sesame seeds over the top for a final touch. This kimbap is delicious served warm or at room temperature.
Step 7
Next, let’s prepare the bibim guksu. If you’re making your own chojang, follow Ryu Soo Young’s basic chojang recipe: mix 2 tablespoons of gochujang, 3 tablespoons of fermented rice vinegar, 3 tablespoons of sugar, 1 tablespoon of anchovy sauce, and a pinch of toasted sesame seeds. Prepare this sauce in advance.
Step 8
Rinse the well-fermented kimchi (mukimchi) under cold water to remove excess spiciness and sourness. Squeeze out any excess liquid. In a bowl, combine the rinsed kimchi with a little sesame oil and a pinch of toasted sesame seeds. Mix well by gently massaging with your hands (jomul-jomul). This step enhances the kimchi’s savory flavor.
Step 9
Wash the cucumber thoroughly. Using a peeler, ‘peel around’ the cucumber, removing the skin but leaving some green flesh. Then, thinly julienne the cucumber into fine strips. This peeling method helps remove the seedy core, resulting in a better texture.
Step 10
In a large pot, bring about 3 cups of water to a rolling boil. Add the somen or Korean noodles and cook according to the package instructions (usually 3-4 minutes). Once cooked, immediately rinse the noodles thoroughly under cold running water to remove excess starch. Drain them very well to prevent them from becoming mushy.
Step 11
In a bowl, combine the drained noodles with a generous amount of chojang (homemade or store-bought). Toss well to coat the noodles evenly. You can add extra sesame oil and sesame seeds to your liking. Transfer the seasoned noodles to a serving bowl, top with the prepared kimchi and julienned cucumber. Finish with a sprinkle of toasted sesame seeds for a vibrant and flavorful bibim guksu.
Step 12
▲ The Finished Dish: A feast of hearty assorted jeon kimbap and appetizing bibim guksu.
