Discover the Delightful Fusion of Aged Kimchi and Gimbap

Mugeunji, the term for kimchi aged for more than six months at low temperatures, can add a unique and clean flavor to the beloved Korean dish, gimbap. This aged kimchi is rinsed and wrung out, then combined with carrots, crab sticks, and other ingredients that are stir-fried and left to cool.

The aged kimchi can be used either as a filling or as a replacement for the laver (seaweed) in gimbap, allowing for a variety of flavor profiles. The rice is seasoned with salt and sesame oil, and the fillings are added as needed before the gimbap is rolled and cut into bite-sized pieces.

The result is a crunchy and tangy gimbap that showcases the depth of flavor from the aged kimchi. Whether you prefer it as a filling or a replacement for the laver, this fusion of mugeunji and gimbap is sure to delight your taste buds.

The image source is https://english.visitkorea.or.kr/