Delicious Stir-Fried Kimchi & Creative Folding Gimbap
Reviving Old Kimchi! Simple Stir-Fried Kimchi and Delicious Folding Gimbap Recipe
Learn how to make flavorful stir-fried kimchi using aged, sour kimchi, and then transform it into a delightful and satisfying meal with this unique folding gimbap recipe. Perfect for a quick yet hearty meal!
Flavorful Stir-Fried Kimchi- 1 whole head of ripe kimchi (leaf parts)
- 1 Tbsp minced garlic
- 1 Tbsp brown rice oil (or cooking oil)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 tsp cooking ginger juice (or minced ginger)
- 1 Tbsp cooking wine (mirin or similar)
- A little sesame oil or perilla oil (for finishing)
- A little toasted sesame seeds (or crushed sesame seeds)
- A little sugar (to adjust sourness)
Folding Gimbap (using Stir-Fried Kimchi)- Cooked rice (warm)
- 3 sheets of seaweed for gimbap
- 3 Tbsp of prepared stir-fried kimchi
- 2 eggs
- Cooking oil (for cooking eggs and spam)
- 1 can of Spam
- Cooked rice (warm)
- 3 sheets of seaweed for gimbap
- 3 Tbsp of prepared stir-fried kimchi
- 2 eggs
- Cooking oil (for cooking eggs and spam)
- 1 can of Spam
Cooking Instructions
Step 1
First, prepare the ripe kimchi for stir-frying. Remove the tough white stems from the kimchi leaves and gently shake off any excess kimchi paste. Squeeze out as much liquid as possible. Once drained, finely chop the kimchi. If the kimchi is excessively sour, you can lightly rinse it under water and then squeeze out the moisture before chopping.
Step 2
Heat a pan over medium-low heat and add brown rice oil (or cooking oil). Add the minced garlic and red pepper flakes, stir-frying until fragrant but not burnt. Garlic and gochugaru can burn quickly, so stir-fry briskly or be mindful of your heat. If you see signs of burning, immediately remove the pan from the heat and let the residual heat do the cooking.
Step 3
Add the chopped kimchi to the fragrant seasoned oil and stir-fry together. Once the kimchi has softened, add the cooking wine (mirin) and ginger juice (or minced ginger), and continue to stir-fry. To balance the sourness and enhance the flavor, you can add a little sugar, corn syrup, or plum extract to your taste. Adjust the seasonings based on the kimchi’s sourness and your preference.
Step 4
This is the final step for the stir-fried kimchi. Just before turning off the heat, drizzle in a little toasted sesame seeds and perilla oil or sesame oil to add shine and a nutty aroma. Using both perilla oil and sesame oil can create a richer flavor, but using just one is also perfectly fine.
Step 5
Now, let’s prepare the ingredients for the folding gimbap. Crack the eggs into a bowl and whisk them well. Lightly oil a pan and pour in the egg mixture to make thin, wide omelets. Once cooked, cut the omelets into shapes that fit your gimbap. Since the stir-fried kimchi is already well-seasoned, no additional salt is needed for the eggs.
Step 6
For the Spam, remove it from the can and briefly blanch it in hot water. This helps to remove excess salt and additives, making it taste cleaner. After blanching, slice the Spam and pan-fry it until golden brown.
Step 7
Take a sheet of gimbap seaweed and, starting from the longer side (the top edge), carefully cut it exactly in half with scissors.
Step 8
On one half of the cut seaweed sheet, spread a thin layer of warm rice. No seasoning is added to the rice itself. Since the stir-fried kimchi is quite moist, it’s a good idea to place a thin layer of shredded cabbage on top of the rice first, and then generously add the stir-fried kimchi over the cabbage. You can also use perilla leaves instead of cabbage for an aromatic touch.
Step 9
Begin folding the gimbap. Starting from the top-left corner, fold it over towards the top-right corner, then continue folding it downwards towards the bottom-right corner, creating a triangular shape. Imagine folding an envelope.
Step 10
Cut the folded gimbap in half for easier eating, and your delicious stir-fried kimchi folding gimbap is ready! For an extra treat, enjoy it with soy sauce or ssamjang.
