Kim Chi Roll (spicy Cabbage) Recipe
Make Kim Chi Roll (spicy Cabbage) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For Serving
Method
Preparing the Kimchi
- 1
Prepare the Cabbage
Remove the outer leaves of the Napa cabbage and cut it into quarters lengthwise. Rinse thoroughly under cold water.
- 2
Salting the Cabbage
Sprinkle salt between the cabbage leaves and let it sit in a large bowl for about 1-2 hours. This will help to draw out water from the cabbage.
- 3
- 4
Making the Kimchi Paste
In a mixing bowl, combine Korean red pepper flakes, fish sauce, sugar, minced garlic, grated ginger, and sesame oil. Mix until it forms a thick paste.
- 5
Mixing Everything Together
After 1-2 hours, rinse the salted cabbage under cold water to remove excess salt. Squeeze out the water and combine it with the carrots, scallions, and kimchi paste. Mix thoroughly, ensuring all vegetables are coated.
Rolling the Kim Chi Roll
- 6
Prepare the Sushi Rice
If you haven't done so already, cook sushi rice according to package instructions and let it cool to room temperature.
- 7
Assemble the Roll
Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- 8
Add the Kimchi Filling
Place a generous amount of the prepared kimchi mixture over the rice.
- 9
Rolling the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to shape the roll.
- 10
Slicing the Roll
Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serving Suggestions
- 11
Garnish and Serve
Sprinkle sesame seeds over the sliced rolls and serve with soy sauce and pickled ginger on the side.
