Kimbap, the beloved Korean seaweed rice rolls, are a delicious and versatile dish. But what happens when you have leftover kimbap? Instead of letting it go to waste, transform those delicious ingredients into a comforting and flavorful Kimbap Juk (porridge)! This simple recipe takes your leftover kimbap and elevates it to a whole new level of deliciousness, perfect for a quick and satisfying meal, or a comforting breakfast. It's a perfect way to minimize food waste and maximize flavor. This recipe is incredibly adaptable; feel free to adjust the ingredients to your liking and use whatever kimbap fillings you have on hand.
This comforting Kimbap Juk is surprisingly easy to prepare, and the results are incredibly rewarding. The flavors of the kimbap ingredients meld beautifully with the creamy, savory porridge, creating a harmonious and satisfying culinary experience. Ready to learn how to make this delicious and resourceful dish? Let's dive into the simple step-by-step instructions!
Tools Needed
- Pot
- Scissors
- Bowl
Ingredients
- Leftover Hard Kimbap
- Well-fermented Fresh Kimchi: 50g
- Kimchi Broth: 1 ladleful
- Green Onion: 1 piece
- Garlic: 2 cloves
- Bean Sprouts: 1 handful
- Sesame Oil: 2 spoons
- Red Pepper Powder: 1 spoonful
- Anchovy Sauce: 1 spoonful
- Soy Sauce: 1/2 spoonful
- Water: 400ml
- Anchovy Broth: 1 coin
- Beef Dashi: 1 spoonful
- Jugae (Seasoning): 1/2 spoonful
- Laver Powder: 1/2 spoonful
Step-by-Step Instructions
Step 1. Prepare Kimbap and Aromatics
- Prepare hardened kimbap from the refrigerator and break it into smaller pieces.
- finely chop 50g of kimchi, mince green onion and garlic.
Step 2. Sauté Kimchi and Seasoning
- Heat 2 spoons of sesame oil in a pot. Stir-fry half of the green onion and kimchi until fragrant. Add garlic, red pepper powder, anchovy sauce, and soy sauce. Stir-fry until well combined.
Step 3. Simmer Kimbap in Broth
- Add 400ml of water before the mixture boils. Add the broken kimbap and stir to loosen the pieces.
- Replace anchovy broth with one coin broth, then add the reserved kimchi broth and beef dashi. Simmer until the broth thickens slightly.
- Add bean sprouts and stir continuously to prevent burning. When desired consistency is reached, add remaining green onions and transfer to a bowl.
Step 4. Finishing Touches and Serving
- Finish by adding jugae and laver powder.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- Feel free to use any type of kimbap.
- Stir-fry the kimchi over medium heat to prevent burning.
- One line of kimbap is enough for two or three people.
Nutrition
- N/A
FAQs
1. Can I use any kind of leftover kimbap?
Yes! This recipe works with any type of kimbap, regardless of the fillings.
2. What if I don't have leftover kimbap? Can I make this from scratch?
While designed for leftovers, you can absolutely make fresh kimbap specifically for this porridge. Just prepare your kimbap as usual before proceeding with the recipe.
3. Can I adjust the consistency of the porridge?
Absolutely! Add more water or broth for a thinner porridge, or less for a thicker one. Adjust to your preferred consistency.
So there you have it – a simple, delicious, and resourceful way to transform leftover kimbap into a comforting and flavorful meal. This Kimbap Juk recipe is a perfect example of how to minimize food waste and maximize taste. Enjoy this easy and satisfying dish!