Kimchi Popiah 김치 포뺘

Ingredients: just 'Kimchi' & 'popiah skin'

actually, in retrospect, & as a word of caution, you should try to squeeze dry the kimchi first before wrapping it with the popiah skin...this is to prevent leaking...or better still, you should place a sheet of seaweed (김) on the popiah skin before placing the kimchi..this is to retain the kimchi's juiciness & prevent the popiah from getting soggy..

i also recommend that you use the crunchy kind of kimchi such as "cabbage kimchi"백채김치 or "cucumber kimchi"오이김치 as that would add chewing texture & improve the tasting sensation... if you are using the non-crunchy types of kimchi, then i suggest you should add some japanese/korean rice...

You can also consider the deep-frying method...

Try It For Yourself & Give Me Your Feedback~!!