Kimchi Rice Sandwich
by Marc Matsumoto on Nov 7, 2017
With buns made from rice and a filling made of stir-fry pork and kimchi, kimchi rice sandwiches are a cool combo to eat. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- Servings
- 2 sandwiches
- Prep time
- 10 minutes
- Total time
- 40 minutes
- Course
- Entree
Tags
Ingredients
- 11.3 ounces cooked short-grain rice (sushi rice)
- 2 teaspoon soy sauce
- 2 teaspoon mirin
- 2 teaspoons toasted sesame oil
- 1 teaspoon of vegetable oil
- 3.5 ounces pork (sliced as thinly as possible)
- 3.5 ounces kimchi
- 1 scallion (finely chopped)
Instructions
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To make the rice "buns" line a 3 to 4-inch mold with plastic wrap and then press 1/4 of the rice into the mold, pressing down to make the rice hold together.
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Make the glaze for the rice by whisking together the soy sauce and mirin and get a brush ready to brush the rice.
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Heat 2 teaspoons of toasted sesame oil in a 12-inch frying pan and then add the rice patties. Fry on one side until the rice has browned.
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When the rice is browned on one side, flip and fry the other side. Use a pastry brush to glaze the rice.
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While the rice browns, heat a second small frying pan until hot. Add the vegetable oil and pork and fry until the pork is half cooked. Add the kimchi and stir-fry until the pork is fully cooked.