Mirin Kimchi with Korean Nori


An easy and healthy finger food using Mirin and Kimchi.

You won't be able to stop reaching for these Korean-style nori rolls filled with seasoned mirin, kimchi, and green onions!



・Salted Mirin / Dried Mirin : As much as you like
・Cabbage Kimchi: As much as you like 
・Korean Nori 1pack 
Scallions (or chives) 1/3
・Yuzu kosho (red) or doubanjiang (optional)



  1. [For salted mirin] Rinse the mirin in a bowl twice, changing the water each time, then let it soak in fresh water for 9-10 minutes to remove excess salt. Drain in a sieve, then pat dry with paper towels.
  2. [For dried mirin] Soak the mirin in water for 8 minutes, then drain well.
  3. Mix the mirin with the kimchi. Place the sliced scallions and Korean seaweed on a plate, and serve with doubanjiang on the side.
  4. Roll all the ingredients in the Korean seaweed and done!


  • You can also add condiments like myoga (Japanese ginger) or shiso leaves
  • Another great way to enjoy the mirin mixed with kimchi is to serve it over rice with a drizzle of sesame oil.

Give it a try!

Here are the items used in the recipe

Dried Mirin Seaweed


Dried Mirin Seaweed