Crispy and Chewy ‘Bibimbap Rolls’ with ‘Chamdream’ Rice
Special Bibimbap Rolls Made with Premium ‘Chamdream’ Rice
Introducing Bibimbap Rolls crafted with our premium ‘Chamdream’ rice, renowned for its soft texture and delightful nutty aroma. This recipe features a unique contrast: a wonderfully crispy exterior from rice paper and seaweed, encasing a soft and chewy bibimbap filling. It’s a delightful surprise in every bite!
Main Ingredients- 1 cup ‘Chamdream’ rice
- 2 sheets of dried seaweed (gim)
- 1 handful of glass noodles (approx. 50g)
- 1/2 bag of bean sprouts (approx. 100g)
- 2 eggs
Seasonings & Others- 1.5 Tbsp gochujang (Korean chili paste)
- Sesame oil (optional, for bibimbap seasoning)
- Sesame seeds (optional, for bibimbap seasoning)
- Soy sauce (optional, for seasoning bean sprouts/noodles)
- Minced garlic (optional, for seasoning bean sprouts/noodles)
- 1.5 Tbsp gochujang (Korean chili paste)
- Sesame oil (optional, for bibimbap seasoning)
- Sesame seeds (optional, for bibimbap seasoning)
- Soy sauce (optional, for seasoning bean sprouts/noodles)
- Minced garlic (optional, for seasoning bean sprouts/noodles)
Cooking Instructions
Step 1
First, rinse 1 cup of ‘Chamdream’ rice thoroughly and cook it in your rice cooker as you normally would. The signature chewiness and softness of ‘Chamdream’ rice will form an excellent base for your bibimbap.
Step 2
Once cooked, the delicious rice, with its wonderful aroma and chewy texture, is ready. Let it cool slightly while you prepare the other ingredients for the bibimbap rolls.
Step 3
Soak a handful of glass noodles in cold water for about 10 minutes. This pre-soaking will reduce cooking time and make them extra tender.
Step 4
Blanch half a bag of bean sprouts (approx. 100g) in boiling water for 5 minutes until they are crisp-tender. Be careful not to overcook them, as they can become mushy. After blanching, rinse them under cold water, squeeze out any excess moisture, and chop them into bite-sized pieces (about the length of a finger segment). You can optionally season them lightly with salt, minced garlic, and sesame oil at this stage.
Step 5
Boil the pre-soaked glass noodles in boiling water for about 4 minutes until cooked through. Drain them, rinse under cold water, and cut them into similar lengths as the bean sprouts. Seasoning with a bit of soy sauce and sesame oil can enhance their flavor.
Step 6
Crack the 2 eggs into a bowl and whisk them well. Pour a little oil into a non-stick frying pan and cook the eggs thinly to make a scramble. Stir with chopsticks or a fork while cooking for a fluffy texture. Once cooled, chop the scrambled eggs into manageable pieces.
Step 7
Now, let’s assemble the bibimbap filling. In a bowl, combine about 1.5 bowls of the cooked rice with the blanched bean sprouts, cooked glass noodles, and the chopped scrambled eggs. Add 1.5 tablespoons of gochujang.
Step 8
Mix everything together thoroughly until well combined. Ensure the gochujang is evenly distributed for balanced flavor. You can add a touch more sesame oil or sesame seeds for extra aroma and taste, if desired.
Step 9
Prepare a wide bowl of warm water. Briefly dip one sheet of rice paper into the warm water, then immediately lift it out and lay it flat on a clean plate. Avoid soaking for too long, as it can tear easily. Place one sheet of dried seaweed (gim) on top of the softened rice paper, followed by a generous portion of the prepared bibimbap filling.
Step 10
Fold the bottom edge of the rice paper up over the filling, then fold in the sides, and finally roll it up tightly like a spring roll or kimbap. Ensure the seaweed is tucked inside the rice paper for a neat shape.
Step 11
Repeat the process with the remaining rice paper, seaweed, and bibimbap filling to create a total of 6 bibimbap rolls. Distribute the filling evenly for consistent rolls.
Step 12
Place the assembled bibimbap rolls on a baking sheet and bake in a preheated oven at 200°C (390°F) for about 15 minutes, or until the rice paper is golden brown and crispy. Adjust the time and temperature according to your oven’s specifications.
Step 13
Voila! Your crispy bibimbap rolls are ready, fresh from the oven. Their golden hue hints at the delightful crunch to come.
Step 14
Cut one in half while warm to reveal the delightful contrast: a wonderfully crispy exterior giving way to a moist and flavorful bibimbap filling. Enjoy these unique and delicious bibimbap rolls made with our special ‘Chamdream’ rice!
