Abalone, Flounder, and Seaweed Sticky Rice Gnocchi with Rice Paper Rolls & Radish Wraps
[The Bibigo Healthy Korean Meal] Abalone, Flounder, Seaweed Sticky Rice Gnocchi / Burdock Root Beef / Mushroom Bulgogi / Spring Rolls & Radish Wraps
My blog neighbor living abroad had a grocery haul filled with Bibigo’s convenient meal kits, and my son also ordered a bunch for his friend who lives alone. This sparked an idea to create various dishes using these convenient meal kits!
Abalone, Flounder, and Seaweed Sticky Rice Gnocchi Ingredients- The Bibigo Abalone, Flounder, and Seaweed Soup 1 pack
- 80g glutinous rice flour
- 1 egg
- Pinch of salt
- 1 tsp sesame oil
- 6 Tbsp hot water
Rice Paper Rolls and Radish Wraps Ingredients- The Bibigo Mushroom Bulgogi 1 pack
- The Bibigo Burdock Root Beef 1 pack
- 10 shrimp
- 1 tsp cooking wine (mirin)
- Pinch of black pepper
- 10 slices pickled radish (ssammu)
- 40g cucumber
- 40g carrot
- 3 perilla leaves
- 40g paprika
- 40g cabbage
- 20g radish sprouts
- The Bibigo Mushroom Bulgogi 1 pack
- The Bibigo Burdock Root Beef 1 pack
- 10 shrimp
- 1 tsp cooking wine (mirin)
- Pinch of black pepper
- 10 slices pickled radish (ssammu)
- 40g cucumber
- 40g carrot
- 3 perilla leaves
- 40g paprika
- 40g cabbage
- 20g radish sprouts
Cooking Instructions
Step 1
My son ordered a generous amount of The Bibigo fully-cooked meal kits to give to his friend who lives alone. It seems that students living alone often rely on these convenient meals because it’s difficult to eat out due to the pandemic and cooking every meal can be tiresome.
Step 2
I’ve often seen grocery hauls from my neighbors living abroad packed with Korean ready-to-eat meals, and I’ve also seen students buy them in bulk when starting their semester. So, I thought it would be fun to borrow a few items from my son’s order and create some recipes myself!
Step 3
It seems like an interesting and enjoyable challenge to create super simple recipes using convenient pre-cooked meals!
Step 4
When preparing ingredients, I tend to use a variety of vegetables, so the list might seem long. However, you can certainly use just a few vegetables you have on hand, regardless of what’s listed. I plan to make sticky rice gnocchi with the abalone, flounder, and seaweed soup, and for the burdock root beef and mushroom bulgogi, I’ll add shrimp to make rice paper rolls and radish wraps.
Step 5
To make the sticky rice gnocchi, combine 80g of glutinous rice flour with a pinch of salt in a bowl. Gradually add 6 tablespoons of hot water and knead to form a dough. Shape the dough into small, bite-sized balls (ongsimi). Making extra ongsimi and freezing them is a great tip for easily adding them to red bean porridge or seaweed soup later!
Step 6
Next, separate the egg white and yolk from 1 egg. Pan-fry them thinly to create omelet strips (jidan). You can cut these egg strips into your preferred shape—julienned or any other design—to use as a garnish for the soup.
Step 7
Now, let’s cook the gnocchi in the abalone, flounder, and seaweed soup. Since The Bibigo Abalone, Flounder, and Seaweed Soup is already cooked, pour the soup into a pot, add 2/3 cup of water, and bring it to a boil. Add the prepared sticky rice gnocchi and simmer for 10 minutes until they are cooked through. If you’re using a wide wok and the gnocchi aren’t fully submerged, a smaller pot would ensure they cook evenly. We add water because the soup will reduce during the 10-minute simmering time. When reheating pre-made meals, it’s always a good idea to taste and adjust the seasoning by adding more water if it’s too salty or a little more seasoning if it’s too bland. Once the gnocchi are cooked, add the remaining solids from the soup and simmer briefly.
Step 8
And there you have it – delicious Abalone, Flounder, and Seaweed Sticky Rice Gnocchi! Serve the finished gnocchi in a bowl, drizzle with 1 teaspoon of sesame oil, and top with the prepared egg garnish.
Step 9
Next, we’ll move on to making rice paper rolls and radish wraps using the mushroom bulgogi and burdock root beef.
Step 10
Thaw the frozen shrimp for the rolls by soaking them in water for about 5 minutes. They thaw quickly, especially in warm weather. After thawing, peel the shrimp (leaving the tail on if you prefer) and pat them dry with paper towels.
Step 11
Since the shrimp already have some saltiness, season them with a pinch of black pepper and 1 teaspoon of cooking wine. Sauté them in a pan until lightly browned. Then, add The Bibigo Mushroom Bulgogi and Burdock Root Beef to the pan and stir-fry them together briefly to meld the flavors.
Step 12
This quick sautéing process has prepared the mushroom bulgogi, burdock root beef, and shrimp into perfect filling ingredients for our rolls.
Step 13
Wash all the vegetables listed in the ingredients under running water and pat them dry. Then, julienne them into approximately 5-6 cm lengths. While I’ve prepared a variety of vegetables to show you the possibilities, you only need 2-3 types for delicious wraps. Feel free to use any vegetables you have in your refrigerator! Don’t discard the sauce from The Bibigo Mushroom Bulgogi and Burdock Root Beef – it makes an excellent dipping sauce. While peanut or fish sauce are common for spring rolls, I mixed the leftover sauce with 2 teaspoons of lemon juice and 1/2 teaspoon of mustard to create my own unique sauce.
Step 14
Briefly dip a sheet of rice paper in lukewarm water until pliable. Arrange your desired amount of the stir-fried filling and julienned vegetables on the softened rice paper. Drizzle with your prepared sauce and carefully fold it into a neat roll.
Step 15
For an extra touch, you can tie the rolls with blanched chives, as suggested by ‘neunako’. This adds a decorative element.
Step 16
When making the radish wraps, overlap two slices of pickled radish to create a sturdier base. This completes our two styles of delicious wraps using The Bibigo Mushroom Bulgogi and Burdock Root Beef.
Step 17
Seeing how widely available and used convenient pre-cooked meals are has made me curious about finding more ways to enjoy them. While it might feel like simply adding the finishing touches to a pre-made meal, I found genuine joy in creating my own recipes using The Bibigo convenient food products 😀
Step 18
For those who frequently use convenient meal kits—whether you’re living alone, a student, or living abroad and missing home-cooked meals—I highly recommend trying to adapt these convenient options into your own unique recipes! You can create delicious and personalized meals right at home.
