Korean Kimbab Shushi Roll |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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korean shushi rolls are great a little different from japanese srping roll 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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