Kimchi Rice Sandwich Recipe | PBS Food

Kimchi Rice Sandwich

With buns made from rice and a filling made of stir-fry pork and kimchi, kimchi rice sandwiches are a cool combo to eat. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Yield: 2 sandwiches

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  • 11.3 ounces cooked short-grain rice (sushi rice)
  • 2 teaspoon soy sauce
  • 2 teaspoon mirin
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon of vegetable oil
  • 3.5 ounces pork (sliced as thinly as possible)
  • 3.5 ounces kimchi
  • 1 scallion (finely chopped)


  1. To make the rice "buns" line a 3 to 4-inch mold with plastic wrap and then press 1/4 of the rice into the mold, pressing down to make the rice hold together.
  2. Make the glaze for the rice by whisking together the soy sauce and mirin and get a brush ready to brush the rice.
  3. Heat 2 teaspoons of toasted sesame oil in a 12-inch frying pan and then add the rice patties. Fry on one side until the rice has browned.
  4. When the rice is browned on one side, flip and fry the other side. Use a pastry brush to glaze the rice.
  5. While the rice browns, heat a second small frying pan until hot. Add the vegetable oil and pork and fry until the pork is half cooked. Add the kimchi and stir-fry until the pork is fully cooked.
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