Recipe

Korean Kimbab Shushi Roll Recipe


Korean Kimbab Shushi Roll Recipe
Add Step-by-Step Photos 		Nakedchef / All my dishes
2 years ago
korean shushi rolls are great a little different from japanese srping roll
Prep:30m Cook:20m Servings:2

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Ingredients
  • 4 cups bap (cooked rice),
  • 4 sheets kim (seaweed sheet, nori)
  • 2 eggs,
  • 1/2 carrot,
  • 4 long pieces danmooji (pickled yellow radish)
  • 4 oz beef, 8 heads spinach,
  • 2 imitation crab meats (6-7 inches length)
  • 1/2 sheet square eomook (fish cake)

Directions
  1. 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
  2. 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
  3. fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds
  4. Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
  5. Carrot - thin julienne, saute in a pan with salt.
  6. Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
  7. Beef - marinade for 5 minutes, sauté in a pan.
  8. Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
  9. Imitation crab meats - cut in half, lengthwise.
  10. Eomook (fried fish paste) - cut into 1/2 inch width long strips.
  11. Boil eomook sauce, cook eomook to absorb liquid.
  12. Cool rice slightly.
  13. Add vinegar sauce, mix well.
  14. On a bamboo stick roller, put kim (nori).
  15. Add rice on 2/3 of kim.
  16. Put each ingredients.
  17. Roll carefully.
  18. Spread sesame oil, sprinkle sesame seeds.
  19. With sharp knife, slice 1/2 inch thick.

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