Kimchi ssambap (rice rolls)
User Reviews
5
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Servings
2
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Course
Main Course
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Cuisine
Korean
Kimchi ssambap (rice rolls)
Description
Kimchi ssambap combines kimchi leaves with a mildly seasoned fried rice containing ground beef and finely chopped vegetables. Removing excess liquid from kimchi leaves prevents sogginess and makes wrapping easier. The fried rice is cooked by stir-frying ground beef until browned, adding vegetables until softened, then the rice, soy sauce, sesame oil, and seeds are incorporated for a well-seasoned mixture.
Once cooled, small portions of the rice mixture are shaped into rolls that fit the size of the kimchi leaves, which are then wrapped to create compact bites. This dish offers a combination of spicy kimchi pungency, savory beef, and textured rice with a hint of nutty sesame.
Kimchi ssambap can be served as finger food or part of a larger meal and is convenient as a packed snack or lunch item.
Ingredients
- 10 kimchi leafy parts
For the fried rice
- 1/4 onion medium
- 1/2 carrot small
- 1/4 bell pepper small green
- 2 to 3 mushroom caps
- 3 ounces ground beef
- cooking oil for stir frying
- 2 cups rice cooked
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt to taste
- black pepper to taste
Instructions
For the kimchi
- Squeeze out the liquid from the kimchi, and cut off the thick white part. Alternatively, rinse the kimchi leaves in cold water and squeeze out the liquid.
For the fried rice (or simply season the rice with salt and sesame oil to taste)
- Finely chop the vegetables.
- Heat a lightly oiled pan over medium heat. Cook the ground beef, breaking up into small pieces, until it turns brown, about 2 minutes. Add a tablespoon of the oil and the vegetables. Cook until the vegetables are soft, about 2 minutes.
- Add the rice and soy sauce. Stir-fry until all the ingredients are evenly distributed, and the clumped up rice is broken up, 2 to 3 minutes. Lightly season with salt and pepper (remember kimchi is salty). Stir in the sesame oil and seeds at the end.
- When the fried rice is cool enough to handle, make small rolls by pressing between your palms. The size of the rolls should depend on the size of your kimchi.
To assemble
- Place a kimchi leaf on a cutting board. Lay a rice ball near the cut part of the kimchi. Wrap the kimchi around the rice roll, folding in the sides. Roll up all the way. Repeat until all the rice or kimchi is used up.
User Reviews
Overall Rating
5
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