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Korean Cuisine With Jisu – Mayak Kimbap

Korean Cuisine with Jisu – Mayak Kimbap

Serves 3

INGREDIENTS:

tsp = teaspoon tbsp = tablespoon

1 cup sushi rice
1 tsp salt
2 tbsp sesame oil
sesame seeds

3 sheets nori
1 carrot
2 handfuls spinach
1 pinch salt
2 tbsp sesame oil
sesame seeds
danmuji (korean pickled radish)

1 tbsp soy sauce
1 tbsp mustard
1 tbsp sugar
1 tbsp vinegar
sesame seeds

DIRECTIONS:

  • Cook the sushi rice.
  • Mix sesame oil, salt, sesame seeds into cooked sushi-rice.
  • Boil water. When water boils, turn off heat and put spinach in. Take out after approx. 1.5 mins. (Spinach should still have its ‘crisp’). Put under running water, squeeze all the water out then place into bowl.
  • Mix spinach with sesame oil, salt and sesame seeds.
  • In a frying pan, fry very thinly sliced carrots with a pinch of salt in oil. Put aside.
  • Cut pickled radish into finger length, thin slices.
  • Cut nori into 4 small squares. On each square, spread the rice mix evenly on the lower half. Put all other ingredients on. Roll.
  • Brush sesame oil evenly on top. Sprinkle sesame seeds. Cut in half, so they’re bite sized.
  • Make sauce mixing soy sauce, mustard, sugar and vinegar

 

 

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