Aged Kimchi Rolls with Seasoned Rice (Muk Eun Ji Mari Bap)
Perfect for Well-Fermented Kimchi! Enjoy a Special Meal with Aged Kimchi Rolls ★
Introducing a recipe for Muk Eun Ji Mari Bap, perfect for using up that deliciously aged kimchi! Chef Im Sung-geun’s secret method involves washing and seasoning aged kimchi, then rolling it around flavorful rice. These bite-sized rolls are perfect for lunchboxes or as a unique side dish at home. Discover a new charm of aged kimchi with this recipe from ‘All Recipes of the World’ and ‘Man-gae Recipe’!
Main Ingredients- 10 sheets of aged kimchi (muk eun ji)
- 2 bowls of warm cooked rice
Aged Kimchi Seasoning- 1 Tbsp sugar
- 1 Tbsp sesame oil
Rice Seasoning- Finely minced stems of aged kimchi (use leftover stems after using the leaves)
- A pinch of sugar (adjust to taste)
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Fermented Soybean Paste (Doenjang) Filling- 3 Cheongyang peppers (seeds removed and finely minced)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Rice Seasoning- Finely minced stems of aged kimchi (use leftover stems after using the leaves)
- A pinch of sugar (adjust to taste)
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Fermented Soybean Paste (Doenjang) Filling- 3 Cheongyang peppers (seeds removed and finely minced)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Cheongyang peppers (seeds removed and finely minced)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare 10 sheets of aged kimchi. Carefully trim off the thick stem part of each kimchi leaf with a knife. These stems will be used later for seasoning the rice. Gently spread out the kimchi leaves.
Step 2
On the spread-out kimchi leaves, sprinkle 1 Tbsp of sugar and 1 Tbsp of sesame oil evenly. This helps to mellow the sourness of the kimchi and enhance its flavor. Try to coat the kimchi gently rather than vigorously mixing.
Step 3
Finely mince the aged kimchi stems that you trimmed earlier. In a bowl, combine the minced kimchi stems, 2 bowls of warm cooked rice, a pinch of sugar, 2 Tbsp of sesame oil, and 2 Tbsp of toasted sesame seeds. Mix well to create the seasoned rice. The kimchi stems add delicious umami and texture to the rice.
Step 4
Now, let’s make the fermented soybean paste filling. In a clean bowl, combine 4 Tbsp of Doenjang, 1 Tbsp of Gochujang, 3 finely minced Cheongyang peppers (with seeds removed), 2 Tbsp of chopped green onion, 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, and 2 Tbsp of sesame seeds. Mix thoroughly to create a flavorful filling with a spicy and savory taste.
Step 5
Finally, let’s assemble the Muk Eun Ji Mari Bap! Lay a seasoned kimchi leaf flat. Place a portion of the seasoned rice on top, and then add a generous amount of the Doenjang filling in the center. Carefully fold in the sides of the kimchi and roll it up tightly to enclose the rice and filling. Slice into bite-sized pieces and enjoy your delicious Aged Kimchi Rolls!
