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After the plethora of Korean dramas wherein the female protagonist makes a doshirak filled with yummies for their love interest, who isn’t interested in doing the same? Except for yourself, and not your love interest? I absolutely love opening up a doshirak filled with different kinds of rice treats, and therefore, decided to try my […]

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Jumeok Bap (Fist Rice) Doshirak

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After the plethora of Korean dramas wherein the female protagonist makes a doshirak filled with yummies for their love interest, who isn’t interested in doing the same? Except for yourself, and not your love interest? I absolutely love opening up a doshirak filled with different kinds of rice treats, and therefore, decided to try my hand (literally) at making them myself.

It turned out wonderfully. And it was a lot of rice, so I ended up splitting the whole thing with my husband, who dutifully gobbled it right up.

I think my favorite part was definitely the egg rice roll. It was so different than anything I’ve ever tried and so easy to make. It’s basically kimbap made out of egg crepe instead of nori!

Ok I have to go now, so even though I know this will hurt my SEO, I will finish this blog post now thanks!

Jumeok Bap Doshirak (Fist Rice Lunchbox)

Ingredients
  

Sauce

  • 1 1/2 tbsp Gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp soy sauce

Kimchi Rice

  • 1 tbsp sesame oil
  • 1 1/2 cup kimchi
  • 1 1/2 tbsp Sauce
  • 1 1/2 cup ground vegan sausage I use Field Roast, that I grind up in a food processor
  • 1/2 cup diced carrots
  • 3 tbsp garlic chives, chopped
  • 2 cups cooked rice
  • 1 tsp sesame oil

Rice Omelet Roll

  • 1 tbsp extra virgin olive oil
  • 2 cups spinach
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp potato starch
  • 1 cup JUSTEgg Use any liquid egg replacer

Toasted Nori Topping

  • 1 sheet toasted nori
  • 1 tbsp toasted sesame seeds

Stuffed Kimchi Rice Patty

  • 1 cup cooked rice
  • 1 tsp sesame oil
  • 2 tbsp Sauteed Kimchi
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp salt

Instructions
 

  • Mix together all the ingredients for the Sauce.
  • 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.
  • 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.
  • In a medium bowl, mix together 2 cups of cooked rice, 1 tsp sesame oil, most of the sauteed kimchi (reserve about 2 tbsp), the ground sausage and carrot mixture, and the garlic chives. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place 1 cup of cooked rice into a bowl and mix together with 1/2 tbsp of sesame oil and salt. 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.
  • 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).
  • Brush a little bit of the Sauce and sprinkle with the nori topping.
  • For your final step, slice the omelet roll into 1/2 inch thick slices. Arrange all the items into a bento box.

Video

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Recipe Rating




  1. Marna says:

    5 stars
    I LOVE your video, your experience as a woman and as a woman of Korean heritage. I am 64 now….. and without reliving my past to you I can say I have significantly upped my % of living to the full. Lovely advice generously shared. Thank you……oh, and the beauty of your videography and photos are genuinely inspiring. It wont be the first I listen and view it….I have to make this ….now I know why.

  2. Tobias Hennig says:

    5 stars
    Looks great -thank you

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