This Korean lunch features kimbap rolls—fresh and vibrant ingredients encased in seaweed—a lunch my mom used to lovingly pack for me during my childhood.
Accompanying the rolls is gyeran mari, a beautifully rolled omelet, and oi sobagi, a stuffed cucumber kimchi that provides a harmonious blend of spice and crunch as a side dish. Serve with Korean melon (with edible seeds), pomegranate seeds, and mango marshmallows, for snacking pleasure.
Makes: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS
- 2 small carrots, julienned
- 3 tablespoons sesame oil, divided
- Kosher salt and black pepper
- 2 cups (60 g) spinach
- 1 ½ cup (180 g) julienned burdock root
- 1 ½ teaspoons soy sauce, plus more for serving
- 1 ½ teaspoons sugar
- 2 cups (400 g) cooked sushi rice
- 2 tablespoons rice vinegar
- Nori seaweed sheets
- 1 cucumber, julienned
- 5 ounces (142 g) pickled daikon (danmuji), julienned
Tools:
- Bamboo sushi mat
METHOD
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In a medium pan, saute the carrots in 1½ teaspoons of sesame oil until tender, about 5 minutes. Season with salt and pepper to taste.
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In a medium pot, bring 3 cups (720 ml) of water to a boil. Add the spinach and blanch for 30 to 60 seconds. Transfer to a bowl with ice water to cool for about 2 minutes. Drain and squeeze out the excess water, then salt and pepper to taste.
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In the same pan, saute the burdock root in 1½ teaspoons of sesame oil over medium heat. Add the soy sauce and sugar and cook until the burdock root is tender, 4 to 5 minutes.
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Transfer the rice to a large bowl and pour in the vinegar. Mix gently to coat, then let cool completely.
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Place a sheet of nori, shiny side down, on a clean surface. Take a handful of sushi rice, using a rice scooper, and spread it evenly over the bottom third of the nori sheet, leaving a small border at the bottom.
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Arrange three to five strips of each filling ingredient (cucumber, carrots, spinach, burdock root, and pickled daikon) in a line on top of the rice.
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Carefully roll the nori sheet tightly, starting from the bottom, using your hands or a sushi mat to help. Apply a little bit of water or rice on the edge of the nori to seal the roll.
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Repeat steps 5 to 7 with the remaining nori sheets and fillings.
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Cut into ½-inch-thick (1 cm) slices. Serve with soy sauce for dipping.
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