Kimchi ssambap (rice rolls)
Got some old kimchi? Make ssambap (rice rolls)! A little extra effort to wrap the rice in tangy, crunch kimchi is well worth the effort!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 kimchi leafy parts
- 1/4 medium onion
- 1/2 small carrot
- 1/4 small green bell pepper
- 2 to 3 mushroom caps
- 3 ounces ground beef
- oil to stir fry
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt and pepper to taste
Instructions
- 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.
- 2
Finely chop the vegetables.
- 3
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.
- 4
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.
- 5
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.
- 6
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.