Acquired some previous kimchi? Make ssambap (rice rolls)! A little bit additional effort to wrap the rice in tangy, crunch kimchi is nicely definitely worth the effort!
As you in all probability know, Koreans make wraps (ssam 쌈) with all types of recent and cooked leafy greens — lettuce, perilla leaves, zucchini leaves and cabbages, to call a number of. Kimchi isn’t any exception! When pogi kimchi reaches its tangy, bitter stage, it’s very tasty as a wrap for meat, rice and different fillings.
Ssambap (쌈밥) is rice wrapped in a leafy vegetable. Typically, rice and greens are served individually with ssamjang on the aspect. Different instances, rice is served pre-wrapped.
A little bit additional effort to wrap the rice in tangy, crunch kimchi turns the atypical rice into one thing rather more attention-grabbing and scrumptious. It’s somewhat additional love that makes all of the distinction. These are moveable so supreme for lunch packing containers or picnic meals.
To make use of kimchi as a wrap, merely squeeze out the liquid from the kimchi. You may as well rinse in water first after which squeeze for a milder style, particularly in case your kimchi could be very bitter. Rising up, we had kimchi wraps very often in springtime with the kimchi made in late fall.
You may serve kimchi individually so every individual could make his/her personal wraps on the desk.
The rice might be in any type. The primary photograph is made with rice that’s merely seasoned with salt and sesame oil. The recipe reveals ssambap made with fried rice. Typically, I get pleasure from kimchi wraps with plain rice and a dollop of ssamjang or gochujang.
Kimchi ssambap (rice rolls)
For the kimchi
Squeeze out the liquid from the kimchi, and reduce off the thick white half. Alternatively, rinse the kimchi leaves in chilly water and squeeze out the liquid.
For the fried rice (or just season the rice with salt and sesame oil to style)
Place a kimchi leaf on a reducing board. Lay a rice ball close to the reduce a part of the kimchi. Wrap the kimchi across the rice roll, folding within the sides. Roll up all the way in which. Repeat till all of the rice or kimchi is used up.
This recipe was initially posted in April 2014. I’ve up to date it right here with new photographs, extra data, and a recipe card.