Ingredients:
- 6 cups cooked rice
- 10 sheets kim (seaweed sheet, nori)
- 5 mini seafood sausage *
- 1/4 dan mu ji (pickled radish, yellow)
- 1/2 carrot, 1/2 bunch spinach
- sesame oil to cover the surface of kim
- sesame seed to garnish
(*This is about 4 inchs length 3/4 inch diameter fish paste sausage. Ask for sausage for Kim bab at Korean grocery or it can be substitute with any mild flavor sausage)
- rice seasoning: 2 tablespoons sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce
- spinach seasoning: 1 teaspoon sesame oil, 1/4 teaspoon sugar, 1/4 teaspoon salt
- 1/8 teaspoon soy sauce
Method
Cool rice slightly, add seasonings, mix lightly. Blanch spinach, drain, squeeze well, mix with seasonings. Cut carrot, radish and sausages into 1/8 inch thick strips. Saute carrot with some salt. Cut kim half in lengthwise. Using bamboo roller, place kim, add rice leaving quarter inch on top. Place several rice grain on top part, press so they work as a glue. Add radish, spinach, sausage and carrot. Roll carefully, seal with rice grain pressed flat to kim. Brush sesame oil. Quarter them, garnish with sesame seeds and serve.
