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Kimchi ssambap (rice rolls)
5 from 15 votes

Kimchi ssambap (rice rolls)

Kimchi ssambap features kimchi leaves wrapped around seasoned fried rice alongside tender beef and vegetables, creating bite-sized rice rolls with a balance of spicy, savory, and earthy flavors. The method involves draining excess liquid from kimchi leaves and stir-frying rice with ground beef, onion, carrot, bell pepper, and mushrooms, seasoned with soy sauce and sesame oil, then forming small rice rolls to wrap in kimchi for a layered taste.

Servings: 2
Course: Main Course
Cuisine: Korean

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
  • black pepper to taste
  • salt to taste

Instructions

For the kimchi
    Cup of Yum
  1. 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)
  1. Finely chop the vegetables.
  2. 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.
  3. 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.
  4. 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
  1. 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.