Aromatic Wild Burdock Rolls
A Savory Twist: Wild Burdock Rolls & Rice Balls
Made some wild burdock kimchi (jangajji) but finding its unique aroma a bit challenging? Don’t worry! Here’s a delicious way to use it up quickly. Let’s make tasty jangajji rice balls and rolls! This recipe transforms the distinctive flavor into something everyone will love.
Main Ingredients- 20 sheets Wild Burdock Jangajji (lightly squeezed to remove excess liquid)
- 1.5 bowls cooked rice (warm)
- A pinch of toasted sesame seeds
- 1-2 Tbsp stir-fried anchovy and shrimp (optional)
Cooking Instructions
Step 1
Here’s a little tip to start! If you have leftover stir-fried anchovies and shrimp, mix them into the rice for an extra layer of flavor. If not, no worries – you can omit this. Just the sesame seeds will add enough nutty goodness.
Step 2
Lay out the prepared wild burdock jangajji leaves one by one. Overlapping them slightly as you lay them flat will help create a tighter roll later.
Step 3
Place a portion of warm rice onto each jangajji leaf. Sprinkle with the stir-fried anchovy and shrimp mixture (if using) and sesame seeds. Then, carefully roll them up tightly, like a sushi roll. Ensure it’s packed well to prevent it from falling apart.
Step 4
Once rolled, slice the wild burdock jangajji rolls into bite-sized pieces, about 1.5 to 2 cm thick. To get clean cuts and prevent rice from sticking to your knife, lightly dampen the blade with water before slicing.
Step 5
Serve the finished wild burdock jangajji rolls with ssamjang (Korean dipping sauce) for a delightful taste. Alternatively, finely chop the jangajji and mix it with rice to form savory rice balls – kids especially love these! Enjoy as a satisfying meal or a tasty snack.
