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South Korea
Korea's lunch, packed for picnics, school trips and long journeys. Profoundly different from Japanese sushi in seasoning and filling.
Korean seaweed rice rolls — rice and fillings of pickled vegetables, egg, spinach and beef rolled in nori and sliced. Korea's portable meal, similar to but distinct from sushi.
Prep
30 mins
Cook
15 mins
Difficulty
Medium
Calories
455 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gcooked rice, seasoned with sesame oil and salt
4 sheetsnori
200gbeef, seasoned and stir-fried
4eggs, rolled into thin omelettes
200gspinach, blanched and seasoned
pickled radishyellow, sliced
carrots, julienned and cooked
Method
1
Season warm rice. Cook all fillings.
2
Place nori on a bamboo mat. Spread rice over three quarters. Layer fillings in a line.
3
Roll tightly using the mat. Seal edge with damp finger.
4
Slice into rounds with a wet knife.
Chef's Tip
Wet the knife before each cut — dry knives drag and compress the rolls.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.