Korean Rice Roll Recipes

KIM BAP (KOREAN RICE ROLLS)

Steps:

• Let rice cool a bit.
• Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
• Fry eggs as if it were a pancake.
• Cut egg into strips.
• Mix spinach with sesame oil and soy sauce.
• To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
• Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
• Sprinkle with sesame seeds and roll like a jelly roll.
• Cut into 1/2 inch rounds.
• You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.

KOREAN RICE ROLL

Steps:

• The carrot marinade: Mix all the ingredients and put in the fridge until the rice is ready
• The spinach marinade: Bring the slightly salted water to the boil. Put the spinach into the pan, and strain after 30-40 seconds. pour the cold water over the spinach and squeeze to get rid of exceed water. Mix with other ingredients and put in the fridge until the rice is ready.
• The ham marinade: Mix all the ingredients and put in the fridge until the rice is ready.
• The omelette: Heat a non stick frying pan with some oil. mix all the ingredients and make the omelette. The omelette should be cooked very well until springy to the touch, otherwise cannot be fit for rolling up. Cut into 4 in lengthways and set aside.
• Cook the sushi rice: Rinse the rice with cold water until drained water becomes almost clean. Place in a heavy pan with measured water and bring to the boil and simmer for 5 minutes with lid on. Reduce the heat to very low and leave it for about 20 minutes or until most of the liquid is absorbed. Turn off the heat leave it for another 20 minutes. Do not open the lid during the cooking process.
• Add sesame oil, salt, and sesame seeds to the boiled rice and mix together.
• Prepare all the fillings, seaweed and the rolling mat. Place the seaweed on the mat. Spread evenly with the rice, over about 2/3 of the seaweed, with the uncovered part facing away from you.
• Place the fillings slightly closer to you rather than the exact center of the seaweed. Do not put too much of the ingredients, or the seaweed will be too short to stick at the end when you roll up.
• Roll up the mat slowly from your side, lightly holding the fillings with your fingers at the same time, and press lightly to keep shape well.
• Cut into 5-6 pieces, with using a sharp knife lightly covered with oil so that the rice doesn't stick.

KOREAN RICE BALLS (JUMEOKBAP) RECIPE BY TASTY

Steps:

• Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
• Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
• Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
• Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
• In a large bowl, combine the cooked rice, furikake, remaining ½ tablespoon soy sauce, remaining ½ teaspoon sesame oil, and ¼ teaspoon kosher salt and mix until well combined.
• Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
• Shape the rice balls: Scoop ¼ cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
• Garnish the rice balls with sesame seeds and furikake.
• Enjoy!