Kimchi Wraps with Nutritious Brown Rice
Simple and Delicious Fermented Kimchi Wraps with Brown Rice
The weather has been rather gloomy lately with frequent rain… To tempt my son, who’s been lacking an appetite, I whipped up these incredibly simple fermented kimchi wraps! They are quick, easy, and bursting with flavor.
Ingredients- 1 bowl of brown rice (approx. 210g)
- 4-5 sheets of aged/fermented kimchi (Mugeunji)
Cooking Instructions
Step 1
For a delicious bowl of brown rice, try mixing white rice and brown rice in a 9:1 ratio. This blend yields a wonderfully nutty flavor and a satisfying chewy texture. Season the cooked rice with a pinch of salt and a drizzle of sesame oil for extra depth and aroma. This simple seasoning elevates the overall taste of the wraps.
Step 2
Carefully remove the filling from the aged kimchi sheets. Gently rinse the kimchi leaves under cool running water, focusing on washing the leaf parts. This helps to soften the leaves, making them easier to wrap around the rice and reducing any excessive sourness from the stems.
Step 3
After washing, allow the kimchi leaves to drain thoroughly in a colander. Spread the leaves out so they don’t overlap. This makes it easier to place the rice filling in the next step and ensures a neater wrap. Excess water can cause the wraps to fall apart, so proper draining is key.
Step 4
Shape the seasoned brown rice into small, bite-sized balls, similar to mini onigiri. They should be sized appropriately to fit comfortably within a kimchi leaf. Place one rice ball onto a prepared kimchi leaf and gently fold the leaf around the rice, ensuring it’s snugly enclosed. The delightful contrast between the tangy kimchi and the warm, nutty rice is truly wonderful.
Step 5
And just like that, your incredibly simple fermented kimchi wraps are ready! To make them even more presentable and easier to eat, you can cut each wrap in half. These are perfect for a light meal, a satisfying snack, or even a healthy option for children.
