Kimbap style Ja-leung

9 Jun

Written By Minna Lai

Chinese fried dough (sourdough discard) wrapped in soft cheungfun skin

Filled with colourful Korean kimbap filling

Sweet soysauce and Korean crispy seaweed

S E R V I N G S : 2-3

A L L E R G Y : Gluten, sesame, soy ‍

Ingredients.

Fried dough

30g sourdough discard (or 15g bread flour + 15g water)

90-100g all-purpose flour

52g soymilk

½ tsp baking powder

1/8 tsp baking soda

2/3 tsp oil

Big pinch of salt

Filling

Carrot, onion, garlic

Tofu, soysauce, sesame oil, sugar

Spinach

Salt

Black or white pepper

Korean crispy seaweed

Cheungfun skin

54g wheat starch

38g rice flour

16g glutinous rice flour

Pinch of salt

360ml water

½ tsp oil

Chopped scallion

Soysauce + sugar

Sesame seeds

Chopped scallion

Optional - chilli sauce

Preparations.

Mix everything for the dough together to form a slightly sticky smooth dough
Let it rest covered in a bowl or wrapped in plastic film for 1.5 hr
Roll the dough into a thin rectangle, divide into 8 small rectangles then stack 2 pieces onto each other. Flatten them a bit then press down a line in the middle using a chopstick or anything that works
Stretch it out into a thin strip before deep frying in oil on medium heat, flip when one side turn golden brown
Sprinkle on some salt after fried
Saute carrot, onion slice and garlic, season with salt and black pepper, then transfer aside. Crumble in some tofu and fry until golden brown, season with soysauce, sesame oil and some sugar, then transfer aside. Lastly cook the spinach in the same pan, squeeze out the moisture when cooked then place into a bowl, season with salt and sesame oil
Mix everything together plus Korean seaweed
Stuff the filling into the fried dough stick
In a bowl mix all the ingredients for cheungfun until no lump
Oil your frying pan, add ~2 scoops of the batter and spread it even over the pan like crepe then cover with a lid and cook on medium low heat
When it’s cooked, add the stuffed dough stick and roll like omelette, add more batter and repeat until it reaches you preferred thickness
Heat up soysauce and sugar to make sweet soysauce, garnish with more korean seaweed, chopped scallion, sesame seeds and optioanlly you favourite chilli sauce

Notes / Chats.

You can rest the dough for longer than 1.5hr if not using sourdough discard
You can also use other vegetables you like, such as shiitake mushroom, bell-peppers, courgette…
Ja-leung (Chinese fried dough stick) and kimbap remind me of the Sundays when I was little, sometimes would have ja-leung and congee for breakfast and Korean food after church, and now I realised this is such as privilege to enjoy these food with people I love!!