Spicy & Savory Kimchi Fried Rice Rolls Recipe
Spicy & Savory Kimchi Fried Rice Rolls Recipe
Kimchi Fried Rice Rolls
Have you found yourself with an abundance of kimchi at home and looking for a fun way to use it up? This Kimchi Fried Rice Roll recipe is perfect for transforming leftover kimchi into a delicious and satisfying meal! The tangy kimchi, savory ham, and crisp vegetables combine beautifully, making it a hearty option for lunch or a special treat. Follow these simple, detailed steps to create these flavorful rolls.
Main Ingredients- 1.5 cups well-fermented kimchi (like young radish or bottle gourd kimchi), finely chopped
- 1/2 can Spam or luncheon meat, diced into small cubes
- 1/4 cup shredded cabbage
- 2 sheets of gimbap seaweed (nori)
Seasoning & Rice- 1 Tbsp butter or margarine
- 2 Tbsp kimchi brine
- 1 Tbsp sesame oil
- 1.5 bowls cooked rice
- 1 Tbsp butter or margarine
- 2 Tbsp kimchi brine
- 1 Tbsp sesame oil
- 1.5 bowls cooked rice
Cooking Instructions
Step 1
To enhance the delicious flavor of the kimchi, prepare well-fermented young radish kimchi or bottle gourd kimchi and chop it as finely as possible. If your kimchi is too sour, you can add a pinch of sugar to balance the taste.
Step 2
Melt 1 Tbsp of butter (or margarine) in a heated pan. Add the diced Spam or luncheon meat and the finely shredded cabbage, and stir-fry over medium heat. Continue cooking until the ham is lightly browned and the cabbage has softened.
Step 3
Once the ham and vegetables are partially cooked, add the chopped kimchi and 2 Tbsp of kimchi brine to the pan. Stir-fry everything together. This mixture forms the flavorful, spicy-sweet base for your kimchi fried rice rolls. Be mindful of the heat to prevent burning.
Step 4
In a separate pan (or in the same pan after removing the kimchi mixture), combine 1.5 bowls of cooked rice with 1 Tbsp of sesame oil. Gently mix until each grain of rice is evenly coated with the aromatic sesame oil.
Step 5
Lay a sheet of gimbap seaweed, shiny side down, on a rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top. Generously spoon the kimchi stir-fry mixture from step 2 onto the rice. Carefully roll the seaweed into a tight log, ensuring it doesn’t tear. (Any type of seaweed, like dried laver or regular gimbap seaweed, works well.)
