Kimchi is one of those things that I enjoy in so many recipes. These Kimchi rollups are one of my favorite ways of enjoying Kimchi. They are a fun way of making buns that the whole family can enjoy. They are what I call fusion cuisine. A mix of Asian, Italian, and Canadian recipes.
The ingredients for Kimchi Rollups
These are the simple ingredients I use for my rollups.
Here is what you will need:
- 1 cup water (110 degrees F) – plus a little more if needed
- 1 1/2 teaspoons dry active yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sesame seed oil
- 2 tablespoons black sesame seeds
- 2 cups kimchi
- 3 cloves garlic
- 3 green onions
- 1 cup marble cheese
- 4 tablespoons butter (divided)
We will start by making the dough. This is where the Italian comes in. I use the same basic recipe as I do for pizza dough. To make the dough, we need to let it rise.
Let’s start by adding the sugar and yeast to a bowl with the warm water. Let it rise for about 5 or so minutes or until it doubles in quantity. The yeast will get bubbly as it blooms.
Meanwhile, sift the flour into a large mixing bowl. Add the salt and sesame seeds to the flour and mix them in well. Once the yeast has bloomed, add it to the flour. At the same time add the sesame seed oil to the bowl as well and mix to form a dough. Knead the dough on a clean counter space for about 2-3 minutes or until you get a smooth dough. Cover it with a clean damp cloth and let it rise for about 30 mins or until the dough has doubled in size.
While the dough is rising, finely chop your garlic and slice your green onions. Grate your cheese and place it in the fridge until ready to use.
Kimchi generally has a lot of liquid in it and you will need to drain it so that your rollups don’t get soggy. Using a sieve, drain all the liquid and set your kimchi aside.
In a large pan, heat half the butter and add your garlic to it. Once the garlic has browned, add your drained kimchi to the pan along with the green onions. On high heat, cook for about 2-3 minutes. This is to ensure that if there is any liquid left over, it dries up completely. Allow the kimchi to cool completely before you make your rolls.
Once the dough has risen and your kimchi has cooled completely, it’s time to make the rollups.
Sprinkle some flour onto a clean dry counter space, and knead your dough for a couple of minutes. This is to remove any air bubbles that might have formed and to smooth out the dough. Roll the dough so that it’s thin – about 1/2 cm thickness.
Sprinkle the kimchi all over the dough spreading evenly. Add the grated cheese on top of the kimchi again ensuring an even distribution. Roll the dough to form a log. Make sure no filling falls out of the edges. I generally leave a little space on the edges so that the filling has space to spread as we roll.
Spread the left over butter on a 9 x 13 inch baking dish. Cut the rolled dough into 2 inch rollups and set them into the prepared baking dish. Cover with a clean damp cloth and let rise again for about 30 mins. Make sure you leave space between the rollups since they will grow in size.
Preheat the oven to 350 degrees F and bake the rollups for about 30-35 minutes. The rollups will brown and the whole house will smell heavenly.
Remove from the oven and allow to cool for a few minutes before enjoying. You can enjoy the rollups warm, or keep them in an air tight container in the fridge for up to 4 days.
Delicious Kimchi RollupsCourse: Side, SnackCuisine: Asian, CanadianDifficulty: Easy
These kimchi rollups are not your usual kind of bun. They are buns filled with delicious, spicy kimchi, and cheese. Gooey inside and crunchy outside.
1 cup water (110 degrees F) – plus a little more if needed
1 1/2 teaspoons dry active yeast
1 tablespoon sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sesame seed oil
2 tablespoons black sesame seeds
- Other ingredients
2 cups kimchi
3 cloves garlic
3 green onions
1 cup marble cheese
4 tablespoons butter (divided)
- Making the dough
- Add the warm water, yeast, and sugar into a bowl and mix them together. Let the yeast bloom for 5 or so minutes – or until it foams and doubles in quantity.
- In a large mixing bowl, add the flour, salt, and sesame seeds and mix properly. Add the bloomed yeast and sesame seed oil to the bowl and mix together to form a dough. Knead for about 3-4 minutes till you get a smooth dough. Cover with a damp cloth and let the flour rise for up to 30 mins (or till it doubles in volume).
- Other directions
- Grate your cheese and place it in the fridge till ready to use. Finely chop your garlic and the green onions and set them aside.
- While the dough is rising, drain the kimchi so that there is no liquid left in it.
- In a large pan, add half the butter and add the garlic. Cook for a couple of minutes so it is browned. Add the drained kimchi to the pan and cook it for about 2-3 minutes, just to ensure there is no more liquid left. Let it cool down completely.
- Once the dough has risen, sprinkle some flour on a clean counter space and knead your dough for a further 2 minutes or so. Roll the dough out into a 1/2 cm thickness sheet.
- Evenly spread the cooled kimchi over the dough. Sprinkle and evenly distribute the grated cheese over the kimchi and roll the dough into a log – ensuring that the filling stays inside.
- Cut the log into 12 pieces – about 2 inch rollups.
- Spread the remaining butter onto the bottom and sides of a 9×13 inch baking dish and place the rollups into it. Leave a little space between the rollups to allow for rising. Cover with a clean cloth and let rise for about 30 minutes.
- Preheat the oven to 350 degrees F and bake for about 30 mins – or until the rollups are browned.
- Remove from the oven and allow to cool for a few minutes before enjoying. You can enjoy the rollups warm, or keep them in an air tight container in the fridge for up to 4 days.
– Check out other snack recipes here.