Steamed Kimchi Rolled with Fried Bean Curd



This is a dish made by flavoring chicken meat then rolling in kimchi and fried bean curd. It makes an easy and nice side dish to go with Korean liquors.



Materials(makes for four) and Precooking

1 head Chinese Cabbage Kimchi
200g (0.4 pounds) minced chicken
12 sheets large fried bean curd
50g (0.1 pound) each carrot, dropwort
1/2 bulb onion
1 cup pre-boiled soup
@ flavorings for chicken
1 spoon each minced scallion, roasted sesame seeds
1 spoon garlic
2 teaspoons each starch, salt, sugar
1 teaspoon sesame seed oil
a small amount of soy sauce
cabbage kimchi clean the leaves of stuffing. Cut out about 12cm (5 inches) from the tip and put them aside. Mince the root ends.
fried bean curd press flat with a rolling pin and scald lightly in boiling water. Cut out both ends and spread.
carrot wash and cut into thin strips. Scald lightly.
onion peel and wash. Mince.
dropwort cut away the leaflets. wash the rest and sscald lightly in boiling salted water.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Stuffing; mix and flavor the minced kimchi, chicken, carrot and onion.
  2. Place flat a sheet of fried bean curd. Cover it with the tip of kimchi leaf and lay the stuffing. Roll as you roll rice and laver roll.
  3. Bind the roll with dropwort stems so that it stays rolled.
  4. Put the rolls in a saucepan and pour in the base soup. Flavor it with salt to suit your taste.
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