Jumoek Bap Doshirak (Fist Rice Lunchbox)

Updated at: Thu, 17 Aug 2023 13:46:57 GMT

Step 1

Mix together all the ingredients for the Sauce.

Step 2

In a medium non-stick pan, add the 1 tbsp sesame oil and kimchi over medium high heat. Saute until kimchi starts to turn a deep red, about 1 minute. Add 1 1 /2 tbsp of Sauce. Cook for an addition 2 minutes, until kimchi starts to caramelize. Remove from the pan and set aside.

Step 3

Wipe any excess sauce from the pan and over medium high heat, and cook the ground sausage for 1 minute, until it starts to brown. Add the carrots and cook for 1 minute, until they soften.

Step 4

In a medium bowl, mix together 2 cups of cooked rice, the most of the sauteed kimchi (reserve about 2 tbsp), the ground sausage and carrot mixture, and the garlic chives. Set aside.

Step 5

Clean out the pan and add 1 tbsp of extra virgin olive oil. When the oil begins to shimmer, add the spinach. Saute the spinach for about 2 minutes, until it is fully cooked. Set aside.

Step 6

Mix together 1 cup of the liquid egg replacer with 1 tbsp of potato starch, salt, and pepper. Add 1/2 tbsp of extra virgin olive oil. Pour the egg mixture into the non-stick pan and cook for about 1 minute, until it is fully cooked on the bottom. Flip the crepe and cook for another minute. Remove from the pan and set aside.

Step 7

Add about 1/3 of the Kimchi Rice mixture to the egg crepe. Add the cooked spinach on top fo the rice. Roll the crepe from the bottom all the way up. Set it aside.

Step 8

Create the nori topping by shredding the nori (I blitzed it in the food processor for a few seconds) and mixing it with the sesame seeds.

Step 9

Using your hands, create balls about the size of a lacrosse ball (slightly smaller than tennis ball). Coat every other one with the nori topping.

Step 10

Place 1 cup of cooked rice into a bowl and mix together with 1/2 tbsp of sesame oil. Take half the rice in your hands and create a thick disc, about the size of the palm of your hand. Add 2 tbsp of the sauteed kimchi into the center. Cover it with the remaining rice, shaping it into a large ball.

Step 11

In a non-stick pan, add 1/2 tbsp of the olive oil. Gently press the ball onto the pan so that it forms a disc, akin to a hockey puck. Cook on both sides until they are slightly toasted (about 2 minutes on each side).

Step 12

Brush a little bit of the Sauce and sprinkle with the nori topping.

Step 13

For your final step, slice the omelet roll into 1/2 inch thick slices. Arrange all the items into a bento box.

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