Spicy Stir-Fried Kimchi and Fragrant Perilla Leaf Kimbap
Spicy Stir-Fried Kimchi and Fragrant Perilla Leaf Kimbap
Easy Kimbap with Two Key Ingredients: Kimchi Kimbap Delight
As the kimchi-making season approaches, we’re finding creative ways to use kimchi in every dish – from side dishes to soups and now, in kimbap! This recipe features stir-fried kimchi with ground pork for a deep, savory flavor, complemented by fragrant perilla leaf omelets for a unique touch. The combination of savory seasoned kimchi and the aromatic perilla leaf omelet creates a surprisingly delicious kimbap that’s perfect for any occasion. Give this simple yet satisfying recipe a try!
Kimchi Stir-fry Ingredients- Finely chopped kimchi 2 + 1/2 cups
- Ground pork 200g
- Sesame oil 2 Tbsp
- Cheongju (or cooking wine) 2 Tbsp
- Black pepper 1/2 tsp
Cooking Instructions
Step 1
First, prepare the kimchi stir-fry. Place 2 and 1/2 cups of finely chopped kimchi into a pan.
Step 2
Add 200g of ground pork, 2 tablespoons of sesame oil, 2 tablespoons of cheongju (or cooking wine), and 1/2 teaspoon of black pepper to the pan with the kimchi. Mix everything together thoroughly.
Step 3
Place the pan over medium heat and stir-fry the ingredients until the kimchi is tender and most of the moisture has evaporated. This thorough stir-frying is key to developing the flavor. Once cooked, transfer the stir-fried kimchi to a separate bowl and let it cool completely.
Step 4
Next, let’s make the perilla leaf omelets. Wash 2 bunches of fresh perilla leaves (about 42 leaves) thoroughly and pat them dry with paper towels. Ensuring they are dry will help the omelets cook evenly. Roughly chop the dried perilla leaves with scissors.
Step 5
In a large bowl, crack 8 eggs. Add 1/4 teaspoon of salt and a pinch of black pepper. Whisk the eggs well with a fork or whisk until the yolks and whites are fully combined.
Step 6
Lightly grease a heated frying pan with oil. Pour a thin layer of the whisked egg mixture into the pan. Arrange the chopped perilla leaves evenly on top of the egg, making sure they don’t overlap too much. Pour a little more egg mixture over the perilla leaves to help them adhere. Cook until golden brown on both sides, creating beautiful, fragrant perilla leaf omelets. Make several of these.
Step 7
Once the perilla leaf omelets have cooled completely, cut them into thick julienne strips. Cutting them thicker will provide a more satisfying texture when eating the kimbap.
Step 8
Now, let’s season the rice for the kimbap. In a large bowl, combine 4 bowls of warm cooked rice with 1 and 1/2 tablespoons of toasted sesame seeds, 1 and 1/2 tablespoons of sesame oil, and 1/4 teaspoon of salt. Gently mix with a spatula, being careful not to mash the rice grains, ensuring all the seasonings are evenly distributed.
Step 9
Prepare to roll the kimbap. Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving about a 1cm border at the top edge to help seal the roll.
Step 10
Layer the cooled stir-fried kimchi and the julienned perilla leaf omelets over the rice. Using the bamboo mat, roll the kimbap tightly and firmly, ensuring the fillings stay in place. Tuck in the edges as you roll. Your delicious stir-fried kimchi kimbap is now ready to be enjoyed!
