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Jumeok Bap Doshirak (Fist Rice Lunchbox)

5 from 2 votes



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

Toasted Nori Topping

Stuffed Kimchi Rice Patty


  • 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.


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