Saturday, August 20, 2011

Korean Sushi

I love japanese sushi as much as the next guy, but when I found out about korean sushi I was hooked. Very similar to japanese sushi, but warmer and more fulfilling. Also, no raw fish which I'm not a big fan of. Korean sushi is like eating a meal wrapped up in a nori. I love making this for my husband, it's his favorite. He prefers this over japanese sushi. Traditional korean sushi or kimbap is made with pickled daikon, blanched spinach, and sauteed carrots. I didn't have pickled daikons, spinach, or carrots in hand so I substituted with dou chua which is vietnamese pickled daikon and carrots. It's very easy to assemble and all ingredients can be found at your local supermarket.

All the ingredients for the marinade
thinly sliced beef
1 tsp minced garlic
1 tsp minced ginger
2 tsp sesame oil
1 Tbsp dark sweet soy sauce
1 Tbsp sugar
2 Tbsp soy sauce

Mix all ingredients together very well. Cover with saran wrap and refridgerate for about 1 hr or over night.

* I used beef chuck sliced thinly across the grains. You can use any beef. Also, I used minced ginger and garlic from a tube which made life so much easier. If you can't find dark sweet soy sauce....eliminate it and use honey.

2 cups uncooked rice
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
4 eggs, beaten
Salt and pepper
Dou Chua (check my recipe: easy banh mi)
Nori wraps

Rice: If you are using instant rice then follow the directions on the box. If not, scoop up 2 cups of uncooked rice. Wash out the rice with water until the water is becomes clearer. Cook the rice according to your rice cooker. My rice cooker says for every cup of rice add 1 1/4 cup of water. When rice is cooked, dish it out onto a bowl. Add the sesame oil and roasted sesame seeds. Mix well, but don't smash the rice and set it aside.

My husband is not a big fan of sesame oil and sesame seeds
so I added enough to give it flavor but you can always add more
Eggs: Beat the eggs. Add salt and black pepper to your desire (about a pinch of salt and pepper per egg) and cook on a oiled skillet. Keep it round...not scrambled. Push in the edges of the egg omelet towards the center while tilting the pan so other raw egg parts can  be cooked. Keep as round as possible. When majority of raw eggs are partially cooked, carefully flipped the whole thing over and let cook for a few minutes. Dish out onto a cutting board and slice in 1/2 inch strips. Set aside.

It's a bit tricky to flip this whole thing, but practice makes perfect.
Meat: Take out the marinated beef and cook in medium heat. Cook until sauce has reduced or until beef is fully cooked and sauce is thickened.

I think it's best to cook the beef until all the liquid has disappeared,
that way the sauce won't interfere with the rice.
It's okay if there's a little sauce.
Lay grid side of nori wrap facing up. Spoon a few spoonfuls of rice onto the nori and flatten evenly as much as you can. Add a layer of beef strips, a strip of egg, and some duo chua. Roll up nori wrap, tightening as you roll but being careful not to tear the wrap, and seal with water.

Lay all ingredients just below the half way point of the wrap.
Viola!! Then slice about 1/2 inch thick and server with soy sauce diluted with either vinegar or water. Making it sure took quite a bit of time, but it was well worth the time and effort.

I was able to make 6 fat sushi with all ingredients...woot hoot!


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