MINI SEAWEED RICE ROLLS (MAYAK GIMBAP) #WASABI #VEGAN
There is a celebrated market in Seoul called "Gwang-jang showcase (광장시장)". You can discover a wide range of things that are identified with the nourishment. I for one have never been there, so I can't reveal to you much about it. Anyway one of the well known sustenance from the Gwang-jang market is this smaller than usual kelp rice rolls called "Mayak Gimbap (마약김밥)". Mayak implies opiate. They named it opiate on the grounds that these little smaller than normal rolls are so addictive once you taste them.
Mayak Gimbap is smaller than usual ocean growth rice rolls presented with soy sauce and wasabi (or mustard) plunging sauce. These little rice rolls are far simpler to make than conventional Gimbap. You just need 3 distinct vegetables to fill in rather than 6-8 in the conventional rolls. You needn't bother with the bamboo instrument to move them up either. It is anything but difficult to make, tastes addictive, and enjoyable to dunk in the sauce.
Ingredients :
- 2 cups cooked white short grain rice
- 5 sheets of seaweed(gim, aka nori) sheets
- 2 teaspoon sesame oil plus more for brushing
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 2-3 pinch kosher salt
- 1/2 bag julienne carrot
- 1 tablespoon oil
- 5 strips pickled radish (pre-cut for gimbap)
- 1/2 bunch spinach, blanched in boiling water
- 2 teaspoon soy sauce
For the dipping sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon wasabi or dijon mustard
- 1 tablespoon water
- 1 teaspoon toasted sesame seeds
Instructions :
- For the carrot, heat oil in a skillet over med-high heat. Cook carrots, adding 1 tablespoon of water to create steam. Cover with a lid and cook for 30 seconds. Continue to cook to soften the carrots, adding more water if needed. Season with a little bit of salt. Set aside to cool.
- For the pickled radish, cut the strips in half lengthwise, the slice each strips into 1/4 thickness. Set aside.
- For the spinach, season the blanched spinach with soy sauce. Toss well and set aside.
- For the rice, season the rice with sesame oil, salt, and sesame seeds. Mix well.
- To assemble; quarter the gim sheets so that you have total 20 mini sheets.
- Spread a tablespoon of rice even all over the seaweed with your fingers. (Dip the finger in the water if needed but not too often)
- Top with carrot slices, spinach, and 1-2 strips of pickled radish. Roll it up tightly. Repeat the other sheets until you finish them all.
- Brush the rolls with a little amount of sesame oil and sprinkle with toasted sesame seeds.
- Cut the rolls in half, if you prefer, and serve with dipping sauce.
- To make the dipping sauce, combine all the ingredients and mix well.
For more detail : http://bit.ly/2XTs2iL
