Spicy Cheongyang Pepper and Pink Sausage Kimbap
Spicy Cheongyang Pepper Kimbap with Pink Sausage ~*
A savory and spicy kimbap that’s wonderfully addictive. Experience the delightful combination of pungent Cheongyang peppers and savory pink sausage wrapped in fluffy rice.
Ingredients
- 3 Cheongyang peppers
- Pink sausage, desired amount
- 2 bowls of cooked rice
Seasoning & Cooking Ingredients
- Salt for stir-frying, a pinch
- Cooking oil, a little
- 1/2 Tbsp sesame oil
- Toasted sesame seeds, a sprinkle
- Salt for stir-frying, a pinch
- Cooking oil, a little
- 1/2 Tbsp sesame oil
- Toasted sesame seeds, a sprinkle
Cooking Instructions
Step 1
First, wash the 3 Cheongyang peppers thoroughly and remove the stems. Finely mince them. If you prefer less spice, you can remove the seeds before mincing. Place the minced peppers in a frying pan.
Step 2
Next, prepare the pink sausage. Mince the pink sausage finely, similar to how you minced the peppers. The chewy texture of the sausage will add a fun element to the kimbap. Add the minced pink sausage to the same frying pan.
Step 3
Now, add 2 pinches of salt for stir-frying and a little cooking oil. Stir-fry over medium-high heat, stirring or shaking the pan frequently to prevent burning, until the ingredients are lightly browned and slightly crispy. The sausage will release its own savory oils.
Step 4
Place 2 bowls of warm cooked rice into a mixing bowl. Add the stir-fried Cheongyang peppers and pink sausage mixture. Drizzle in 1/2 tablespoon of sesame oil for aroma and adjust seasoning with more salt if needed. Sprinkle with toasted sesame seeds for an extra nutty fragrance.
Step 5
Using a spatula or spoon, gently mix the rice and all the ingredients together until well combined. Be careful not to mash the rice grains. Mixing while the rice is warm helps the sesame oil flavor meld beautifully.
Step 6
Lay a sheet of seaweed on a bamboo rolling mat. Spread the seasoned rice mixture evenly over the seaweed, leaving about a 1 cm border along the top edge. This border helps seal the roll.
Step 7
Using the bamboo mat, carefully roll the kimbap tightly from the bottom edge upwards, ensuring the filling stays inside. Press gently as you roll to form a firm cylinder. Seal the edge with a little water if needed.
Step 8
Slice the rolled kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Arrange them on a plate and enjoy your delicious and spicy Cheongyang pepper kimbap! Yum yum! ^^
