Mirin Kimchi with Korean Nori

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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!

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・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)

[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.
[For dried mirin] Soak the mirin in water for 8 minutes, then drain well.
Mix the mirin with the kimchi. Place the sliced scallions and Korean seaweed on a plate, and serve with doubanjiang on the side.
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