korean kimbab shushi roll
From nakedchef 17 years ago
- 20 minutes to make
- Serves 2
korean shushi rolls are great a little different from japanese srping roll
Ingredients
- 4 cups bap (cooked rice), shopping list
- 4 sheets kim (seaweed sheet, nori) shopping list
- 2 eggs, shopping list
- 1/2 carrot, shopping list
- 4 long pieces danmooji (pickled yellow radish) shopping list
- 4 oz beef, 8 heads spinach, shopping list
- 2 imitation crab meats (6-7 inches length) shopping list
- 1/2 sheet square eomook (fish cake) shopping list
How to make it
- to marinade beef mix 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,sesame seeds, pepper
- vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds
- fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds
- Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
- Carrot - thin julienne, saute in a pan with salt.
- Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
- Beef - marinade for 5 minutes, sauté in a pan.
- Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
- Imitation crab meats - cut in half, lengthwise.
- Eomook (fried fish paste) - cut into 1/2 inch width long strips.
- Boil eomook sauce, cook eomook to absorb liquid.
- Cool rice slightly.
- Add vinegar sauce, mix well.
- On a bamboo stick roller, put kim (nori).
- Add rice on 2/3 of kim.
- Put each ingredients.
- Roll carefully.
- Spread sesame oil, sprinkle sesame seeds.
- With sharp knife, slice 1/2 inch thick.
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