I have more than enough extremely fermented kimchi sitting in my fridge since last fall.
I bought 22 lbs of kimchi. A hefty 22 lbs!
I guess I went temporarily crazy at the moment when I heard that the kimchi was made in Korea with Korean cabbages then air-shipped to Malaysia. The minimum purchase was 20 lbs with bonus 2 lb. I thought I could eat them all…, you know! But I couldn’t.
I need to use up before spring comes.
Here is one recipe, …well, more likely two recipes…, wait! it is actually one recipe that can be used in two ways.
Anyway, got some sour kimchi and a can of tuna? I will show you what you can do with them.
#1. Kimchi Tuna Rice Patties (김치 참치 주먹밥, kimchi chamchi jumeokbap). It is similar to Japanese onigiri. Here is the beauty shot!
The recipe itself is ridiculously simple but the outcome is like something you would get from a fancy Japanese restaurant. Let’s take a look.
Introducing Mrs. Sour and Mr. Tuna
Drain your humble tuna. Press to suck the juice out of him. Discard the juice – You don’t need it!
I am salivating. Are you?
Saute the kimchi with some kimchi juice for 3 minutes. Add tuna and 1 teaspoonful (or more if you desire) of Korean chili paste. Stir and saute for 2 more minutes until the mixture looks somewhat dry. Yes, dryness is what you want.
Don’t scroll down to see the rest of the post. All you need is to sprinkle this crazily delicious fried kimchi on top of a bowl of rice and eat. And be happy rest of the day!
But if you must see what Holly has done with it, … please, continue.
Have you seen a tool like this in Korean stores? This makes the job easy and fun. I think I paid USD $1.50 for it.
If you can’t find one or don’t bother to invest one that will eventually clutter your kitchen drawers, you can use your hands to shape the patties.
Put some rice to half way to the container and press down gently.
Remove the lid and press the bottom to release the patty.
Ladies & Gentlemen, here is my friend, “RiceBob SquarePants”
This is very delicious, guys!
Then I thought there might be someone who doesn’t want to go through all the trouble building this RiceBob, so I have a quick solution for those. The rice balls!
#2. Kimchi Tuna Rice Balls
I think these balls might be perfect to put on Halloween table since they ‘sort of’ carry the spooky black shade to match the Halloween theme. What-da-ya-think?
Now, which one did I like better, the Ricebob or the spooky balls?
I will be honest. I liked the Ricebob better. All because he is wearing pants. Just kidding!
They both had similar taste but I prefer the flavor and the texture of rice and kimchi getting mingled in my mouth rather than all combined when it entered. But seriously, both are good on their own.
I still have lots of kimchi left. Alas!!! I have a bad feeling that I’ll be kimchi-fied in a next few weeks.
Okay, this was one unexpected long post. I’m out now. Thanks for reading!
With kimchi love from my kitchen to yours,
- 1 cup very fermented sour kimchi chopped
- 1 (5oz, 145g) canned tuna, drained well
- 3 tablespoon kimci juice
- 2 green onion, chopped
- 1 teaspoon sesame oil
- toasted white and black sesame seeds
- 4 cups cooked short grain white rice
- 1-2 sheets plain roasted seaweeds
- (seasoned and roasted seaweeds for rice balls)
- Saute kimchi in kimchi juice over medium heat for 2 minutes. Add tuna and stir to continue sauteing until kimchi is somewhat soft and the mixture seems a little dry.
- Add green onion and heat through. Add sesame oil and stir. Set aside to cool a little.
- Season rice with a couple of pinches of salt.
- In a rice patty presser, fill rice to halfway up. place a tablespoonfull of kimchi tuna filling over the rice leaving edges and corners untouched. Fill more rice on top to cover to the rim of the presser. Cover the lid and press down. Uncover and release the patty by pushing the bottom of the press.
- Cut a sheet of plain roasted seaweed into 8 strips. Wrap the bottom of the rice patties with the seaweed strips.
- Dip the top of rice patties in roasted sesame seeds to coat.
- To make rice balls, mix kimchi tuna filling, 1 tablespoon sesame seeds with rice. Roll the mixture to make small balls.
- Crush seasoned roasted seaweeds in a plastic bags until they get crushed into small pieces. Roll the rice balls to coat with seaweeds.