Modu Recipes

Lim Sung-geun's Spicy Jinmi-chae Kimbap

A simple and delicious kim bap made with spicy stir-fried jinmi-chae seasoned with versatile soy sauce and green chili, enhanced with rich mayonnaise.

🙋 Recommended for

  • ⭐ Those who want to transform leftover jinmi-chae into a new dish
  • ⭐ People seeking a bold, spicy treat that relieves stress when lacking appetite
  • ⭐ Solo eaters looking to quickly prepare a satisfying meal without a kimbap rolling mat

Ingredients needed 🛒1 servings

  • rice 1 bowl
  • jinmi-chae as needed
  • kimbap seaweed sheet 1 sheet
  • versatile soy sauce 5 tablespoons
  • green chili 5 pieces
  • fine red pepper powder 2 tablespoons
  • sesame oil 1 tablespoon
  • mayonnaise as needed

Recipe 🍳

  1. Add 0.5 tablespoon of sesame oil and 1 tablespoon of versatile soy sauce to 1 bowl of warm rice, and mix well to season.
  2. Cut jinmi-chae into bite-sized pieces, gently rub under water to clean, then drain to soften and remove the artificial sweetness.
  3. In a pan, add 4 tablespoons of versatile soy sauce, 5 chopped green chilies, and 2 tablespoons of fine red pepper powder, and heat to lightly sauté the seasoning.
  4. Add the cleaned jinmi-chae to the seasoned mixture and stir-fry until all liquid and moisture have completely evaporated.
  5. Turn off the heat and add 0.5 tablespoon of sesame oil, mixing gently with residual heat to finish the spicy jinmi-chae stir-fry.
  6. Spread the seasoned rice evenly and thinly onto the seaweed sheet, then generously place the finished jinmi-chae on top.
  7. Pipe mayonnaise in a long line over the jinmi-chae, then roll tightly into a firm, bite-sized kimbap without a rolling mat.
  1. Season rice with sesame oil and versatile soy sauce and set aside.
  2. Cut jinmi-chae and rinse briefly in water, then drain to remove excess moisture.
  3. Sauté versatile soy sauce, green chili, and red pepper powder in a pan, then add jinmi-chae and stir-fry until dry.
  4. Turn off heat, mix in sesame oil to finish the jinmi-chae.
  5. Layer rice, jinmi-chae, and mayonnaise on the seaweed sheet in order, roll tightly, and slice.

Cooking tips 💡

  • Rinsing jinmi-chae in water softens its texture and reduces the harshness of artificial sweetness, allowing the seasoning to adhere better.
  • Mayonnaise balances the intense heat of green chili with a rich, creamy note, improving the overall flavor harmony.
  • Using only versatile soy sauce and red pepper powder instead of gochujang results in a cleaner, less greasy spicy taste.

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ricejinmi-chaekimbap seaweed sheetversatile soy saucegreen chilifine red pepper powdersesame oilmayonnaise
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