Prepare:
-Slice vegetables lengthwise; carrot and cucumber are the usual culprits. A normal addition in Korea, but you will need to buy in a specialty store in the States, is 단무지 (danmuji): sweet pickled turnip
-Prepare anything else that you think you'd like: meat such as steak, chicken, pork, or any ground meat work well; avocado is great, as is cheese.... have everything prepared so it's long and thin
Cook:
-Cook rice: about half a cup per sheet of seaweed, with a little more water than normal so it's a bit soggy - preferably medium-grain or "sushi rice". Once the rice is cooked, mix it with about 1-2 pinches of salt, 2 tsp of sesame oil, 1 tbsp of soy sauce, and some sesame seeds
-Place a sheet of seaweed on a flat, hard surface, shiny side down
-Put about a handful of rice on one half of the seaweed, spread out evenly
Tips:
-If you want tuna (which is very popular in Korea) you should mix it with a little mayonnaise and, though I don't know if you can find it in the States, some perilla.
-This stuff doesn't last very well - one day tops. So eat it right away.
1 comment:
no offense, but everything in here looks really really gross, especially the last two things.
but i suppose nothing you make will look as good as what i made tonight.
-baby red potatoes cooked with garlic, olive oil and crushed red peppers
-tomato, basil and mozzarella salad
-Parmesan crusted chicken breasts, topped with some extra tomato and basil mixture
-bottle of stella
was very good.
also first comment ever for cooking blog?
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