Bring fusion cuisine to your weeknight menu with the help of Kelly Choi, a South Korean and Japanese food expert and founder of Kelly Loves, Japanese snacks and food brand.
Feed the K-boom craze with these simple recipes you can recreate at home following Kelly’s ingredients and instructions.
Kimchi Bokkeumbap
Ingredients
- 1 bowl of cooked sushi rice
- 3 tbsp of diced ham
- 1 small bowl of Nori
- 3 tbsp of Gochujang
- 2 tbsp of granulated sugar
- 1 tbsp of sesame seed
- 1 tbsp of sesame oil
- 1 cup of Kelly Loves Kimchi
- 1 egg
- 3 tbsp of white onion
Instructions
Pour the granulated sugar into your small bowl of Gochujang followed by the sesame oil and the sesame seeds. Stir and fold in the ingredients and mix well together. Add Kelly Loves’ kimchi into a heated pan, on a low heat, with a good layer of sesame oil along with the diced onions and ham. Mix together with a wooden spoon. Add the Gochujang and sesame mixture to your pan and stir for 5 minutes. Crack an egg into a separate pan and fry for 3 minutes on low heat. Add your sushi rice into the pan with all your ingredients and stir in until the rice is covered. Serve your Kimchi Bokkeumbap into a bowl and place the fried egg on top with a sprinkling of sesame seeds and crushed up nori. Enjoy!
Wollamssam
This recipe will make 20 rice wraps that will serve four
Ingredients
- x1 yellow pepper
- 1/2 a cucumber
- 1/4 of a red cabbage
- x1 red pepper
- x2 blocks of tofu
- 200g of vermicelli noodles
- 350g of stir fry beef
- 80g of Bulgogi Marinade
- 80 of sweet chilli dipping sauce
- x20 rice sheets
- 1/2 bunch of mint
- 10g bunch coriander, chopped
- 1/2 Iceberg lettuce chopped
Instructions
Pour half the bulgogi marinade over the chopped tofu and mix it in together until the marinate has soaked through. Pour the rest of the bulgogi marinade over the stir-fry beef and mix it in until the meat is covered. Fry off your marinated beef in a pan. For rare beef fry for 1½ mins per side. For medium rare fry for 2 mins per side. For medium 2¼ mins per side and for well-done steak cook for about 4-5 mins each side, depending on thickness. Once the beef is done, dip each rice sheet into a bowl of shallow water. Fill one side of the sheet with vermicelli noodles, a small handful of lettuce, a couple of sprigs of mint, a few slithers of pepper, a couple of chunks of the marinated stir fry beef a piece of coriander on top. Tightly wrap the rice sheet and roll it into a burrito shape. Use your sweet chilli dipping sauce liberally and enjoy!
Onigirazu
Ingredients
- x2 Sushi Nori seaweed sheets
- x4 cups of cooked sushi rice
- 1/4 of iceberg lettuce, chopped
- 1/4 cucumber sliced into thin strips
- x2 pieces of cooked ham
- x2-3 pieces of Kimchi
- x2 squares of mature cheddar cheese
Instructions
Lay your two sushi nori sheets flat, on top of each other and make an incision halfway up the sheets from the bottom centre. In each segment add your filling. This can range from anything such as ham, cheese with egg, tuna salad, fried chicken, or some left-over stir-fry. In this example we are using cooked ham, kimchi, lettuce and cheese. On the top right-hand side add your cooked sushi rice accompanied by the two pieces of kimchi. In the top left, add your iceberg lettuce and strips of cucumber in the bottom left, add your 2 pieces of cooked ham and finally, in the bottom right, add your cheese filling. Fold the bottom right-hand side up to the sushi rice merging the two fillings. From the top right, fold that over into the lettuce and cucumber. Once the lettuce and cucumber is covered, fold into your last ham filling section. The result should be a neatly packed square with all of your favourite fillings
Spicy Salmon Snack Recipe
Ingredients
- 150g of salmon fillet
- 8g of root ginger
- 1/2 teaspoon of Sriracha
- 1 tsp of sesame oil
- 1 tsp of Kelly Loves Soy Sauce
- 1/2 tsp of spicy mayo
- 1/2 tsp of cane sugar
- x1 small bowl of edamame beans
- 10g of cucumber slices
- Black and white sesame seeds
- Serrano pepper
- x3 spring onions
- Seaweed rice crisps
Instructions
In a large bowl, add the spicy mayo, cane sugar, sesame oil, soy sauce and a teaspoon of Sriracha. Use a mini whisk or a small spoon and stir the ingredients together. Chop the salmon fillet into small cubes and add to the bowl of your mixture. On a chopping board, dice your spring onion and add the small rings into your bowl of salmon and mixture. Back to the chopping board, dice your serrano pepper. On a plate, add your seaweed crisps. In this recipe we use 7 crisps to add the filling to. Scoop the salmon filling on to each seaweed rice crisp. On top of each crisp, add 1-2 edamame beans, your cucumber slices and the diced pepper. Sprinkle with a generous amount of sesame seeds.