Unique & Delicious: Zero Greasiness, Meat & Kimchi Dumpling-Style Rice Paper Rolls
The Perfect Harmony of Lean Bacon and Crunchy Kimchi! Rice Paper Dish That Needs No Sauce
Craving something special with everyday ingredients? This recipe features lean, non-greasy bacon and crisp kimchi, creating a filling that tastes remarkably like the inside of a delicious dumpling. The kimchi’s tanginess and umami cut through any richness, making separate dipping sauces unnecessary. It’s a simple and satisfying meal or snack that anyone can easily prepare.
Ingredients- 5 sheets of rice paper
- 3 perilla leaves (깻잎)
- 70g lean bacon
- 120g washed napa cabbage kimchi
- 1 tsp grapeseed oil
- 15g chopped scallions (green parts)
- 1/2 tsp black pepper
Cooking Instructions
Step 1
First, cut each perilla leaf in half. Dice the bacon into small, bite-sized pieces. Finely chop the scallions to prepare for making fragrant scallion oil.
Step 2
Rinse the kimchi under water to retain its crispness, then finely chop it. Rinsing the kimchi slightly reduces its saltiness, allowing for better flavor control when stir-frying. You can also use it as is for a bolder taste.
Step 3
Heat 1 tsp of grapeseed oil in a pan over medium-low heat. Add the chopped scallions and sauté gently until fragrant, creating ‘scallion oil’. (Tip: If your bacon is fatty, you can skip adding extra oil and instead cook the bacon first, using its rendered fat to sauté the scallions.)
Step 4
Once the scallion oil is fragrant, add the diced bacon and cook until lightly browned. Then, add the chopped kimchi to the pan and stir-fry everything together until well combined. Continue to cook until the kimchi softens slightly.
Step 5
As the bacon and kimchi mixture is almost done, sprinkle in 1/2 tsp of black pepper and mix well to enhance the flavor. Taste at this stage and adjust seasoning with a pinch of salt if desired.
Step 6
Now, prepare the rice paper. Boil water in a kettle or pot and pour it into a wide dish or tray. Dip one sheet of rice paper into the hot water for about 3 seconds, then immediately remove it. Be careful not to soak it for too long, as it can become sticky or tear easily.
Step 7
Place a softened rice paper sheet on your work surface, lightly patting it dry if needed. Lay one half-cut perilla leaf on one side of the rice paper. Generously spoon the cooked bacon and kimchi filling onto the perilla leaf. Fold the bottom edge of the rice paper up, then fold in the sides, and finally roll it up tightly like a spring roll to ensure the filling stays inside. Tuck in the ends as you roll.
Step 8
To serve, you’ll cut the rolls. To prevent the rice paper from tearing, lightly moisten the outside of the roll with water before cutting. Use a sharp knife or scissors and cut through in one swift motion, without sawing or dragging, to maintain a clean shape. Cutting diagonally across the middle creates an appealing presentation.
