Generous Korean rolls gleaming with toasted sesame oil, filled with tender rice, crisp vegetables, soft omelet, and savory beef. They are eaten warm or at room temperature, cut into neat, tightly packed slices.
Ingredients
- 700 g cooked short-grain rice
- 6 sheets gim or nori seaweed sheets
- 4 pieces eggs
- 250 g thinly sliced beef
- 2 pieces carrots
- 250 g fresh spinach
- 150 g Korean yellow pickled radish (danmuji) or cucumber
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 clove garlic
- 1 tbsp neutral cooking oil
- to taste fine salt
- 1 tbsp toasted sesame seeds
- 1 l water
Method
- Season the still-warm rice with the sesame oil and salt, then fan it gently until it becomes glossy, pliable, and just warm to the touch.
- Beat the eggs with a pinch of salt, cook into a thin omelet in an oiled skillet until just set, then let cool slightly before slicing into long strips.
- Toss the beef with the soy sauce, sugar, and grated garlic, then sear over high heat until browned, fragrant, and there is no liquid left in the pan.
- Cut the carrots into fine matchsticks and sauté in a little oil until they remain slightly crisp and become brighter in color.
- Blanch the spinach in simmering salted water, shock it in cold water, squeeze out the excess moisture firmly with your hands, then season with a drizzle of sesame oil until tender but not soggy.
- Place a sheet of gim shiny-side down on the bamboo mat, and spread a thin, even layer of rice, leaving the top edge bare to seal the roll.
- Line up the omelet, beef, carrots, spinach, and pickled radish across the center of the rice, then roll up, squeezing gradually to form a firm cylinder.
- Brush the roll with a light sheen of sesame oil, sprinkle with sesame seeds, then slice with a damp knife into neat pieces without crushing the filling.
Nutrition
Per serving
- Energy
- 542.7 kcal
- Protein
- 27.61 g
- Carbohydrate
- 58.36 g
- Fat
- 21.96 g
- Fibre
- 3.95 g
- Calcium
- 105.03 mg
- Iron
- 2.92 mg
- Magnesium
- 49.96 mg
