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)
beef marinade:
- 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.
