Equipment
- Mei Wok
Ingredients
- 6 in kielbasa sausage
- Handful of Fresh spinach
- 2-3 cloves of garlic (adjust to your liking)
- Cheese of choice if desired we went with habanero pepper jack)
- Kimchi of choice
- Spicy sauce of choice (we used gochujang)
- Cibatta rolls (these are Aldi brand)
Instructions
- Halve the kielbasa sausage and split to butterfly it, place flat in wok and cook on medium heat. There is enough fat where you shouldn’t need any oil. Flip as needed.
- While the sausage is cooking, mince the garlic! This will cook with your spinach!
- You can cook the sausage to your desired crisp/char, I tend to like it browned and crisp but not burnt. Now is a good time to add cheese to the sausage I let it melt. Once done set aside.
- If there is fat leftover, add garlic directly, otherwise add a TSP of oil to the wok and cook the garlic for 30 seconds or so.
- Add handful of spinach and toss in the oil to get coated. Cook until wilted. And set aside.
- 6Time to toast the rolls! You can do this in a toaster oven or on the pan.
Assembly:
- On the bottom half, spread your spicy seasoning of choice.
- On the top half, compress the bun from the inside out to turn it into a slight bowl. Fill with kimchi!
- Place half sausage flat side down on the bottom half.
- Place the other half sausage round side down so it nests with the other sausage.
- Place spinach on top of sausage and put the lid on!
- Consume to your delight!
