This Man's Cook Jumikim

Name: This Man's Cook Jumikim
Cook time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Korean
Ingredients: Rice paper 40 sheets; Perilla oil 3 tablespoons; Sesame oil 1 tablespoon; Fine salt a pinch

Maximize savory flavor with the golden ratio of perilla oil and sesame oil, roll tightly and freeze for always crisp homemade jumikim

20 min Difficulty Easy side dish

Main ingredients

Rice paperPerilla oilSesame oil

Ingredients needed 10 servings

Rice paper 40 sheets
Perilla oil 3 tablespoons
Sesame oil 1 tablespoon
Fine salt a pinch

Recipe

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Rice paper Perilla oil Sesame oil

Lim Sung-geun's Universal Perilla Seasoning

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Mix 40 sheets of rice paper with perilla oil and sesame oil in a 3:1 ratio to create a well-blended oil mixture that maximizes savoriness.
Dip your gloved hand lightly into the oil mixture, then evenly spread a thin layer only on one side of the rice paper. Stack the oiled sheets face down.
Prepare finely ground seasoning salt or cooking salt, then sprinkle a small amount evenly over the oiled side of each sheet.
Do not cook immediately after oiling and salting—let it rest for 5 minutes so the salt can dissolve and penetrate fully.
Roll 10 sheets at a time into tight cylinders, then place them into a plastic bag, sealing it airtight to prevent air exposure.
Store the sealed portions upright in narrow spaces or on shelves inside the freezer, making it easy to retrieve as needed.
Heat a dry frying pan over high heat, then place the rolls in without oil. Quickly toast both sides, pressing the edges with a spatula until a slight greenish sheen appears, then cut into desired serving sizes.

Mix perilla oil and sesame oil in a 3:1 ratio and brush onto one side of the rice paper with your hands. Sprinkle fine salt in small amounts evenly.
Let sit for 5 minutes to allow salt to absorb, then roll 10 sheets at a time into tight cylinders and pack into plastic bags. Store in the freezer.
Before eating, quickly toast both sides in a preheated dry pan until a greenish hue appears, then cut into bite-sized pieces.

Cooking tips

Using pure sesame oil may result in bitterness; it’s better to use mostly perilla oil or mix in a small amount of vegetable oil.
Use fine-grained salt to avoid clumping and ensure even, smooth seasoning across the entire surface.
Rolling the rice paper tightly and storing in plastic bags allows efficient use of limited freezer space, fitting easily into tight corners.

Recommended for

Those who want to make a delicious, additive-free, healthy side dish at home instead of buying store-bought jumikim.
Those who wish to prepare a large batch of rice paper at once and enjoy it crisp and fresh without getting soggy.
Those needing an efficient way to store side dishes in a small freezer space.

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