Asian > Korean > Rice

Doraji Gimbap (Korean Rice Roll) Recipe

Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 1/2 cups of water
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 5 sheets of roasted seaweed
- 1/2 cup of julienned carrots
- 1/2 cup of julienned burdock root (doraji)
- 1/2 cup of julienned cucumber
- 1/2 cup of julienned pickled radish
- 1/2 cup of julienned egg omelet
- 1 tablespoon of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Bamboo sushi mat
- Plastic wrap

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a pot with 2 1/2 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Cook for 15-20 minutes until the rice is tender and the water is absorbed.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.
3. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well to combine.
4. Add the sesame oil, salt, and pepper to the julienned vegetables and egg omelet. Mix well.
5. Place a sheet of roasted seaweed on top of the bamboo sushi mat, shiny side down. Spread a thin layer of rice over the seaweed, leaving a 1-inch border at the top.
6. Arrange the julienned vegetables and egg omelet on top of the rice, in a straight line across the center.
7. Using the bamboo mat, roll the seaweed tightly around the filling, starting from the bottom. Use the mat to shape the roll into a cylinder.
8. Wrap the roll tightly in plastic wrap and let it rest for 5-10 minutes.
9. Repeat with the remaining seaweed and filling.
10. To serve, unwrap the rolls and slice them into 1-inch pieces.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
N/A
Serving size:
Makes 5 rolls, serves 4-6 people.

Nutritional information:
Calories per serving: 250
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 40mg
Sodium: 450mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugar: 4g
Protein: 6g

Substitutions for ingredients:
- Instead of burdock root, you can use daikon radish or parsnips.
- Instead of pickled radish, you can use pickled carrots or kimchi.
- Instead of egg omelet, you can use cooked shrimp or crab meat.

Variations:
- Add sliced avocado or tofu for a vegetarian option.
- Use brown rice instead of white rice for a healthier option.
- Add a tablespoon of gochujang (Korean chili paste) to the rice vinegar mixture for a spicy kick.

Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your fingers.
- Use a sharp knife to slice the rolls, wiping the blade with a damp cloth between cuts.
- Serve with soy sauce and wasabi for dipping.

Storage instructions:
Store leftover rolls in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, wrap the rolls in damp paper towels and microwave for 30 seconds.

Presentation ideas:
Arrange the sliced rolls on a platter and garnish with sesame seeds and sliced scallions.

Garnishes:
Sesame seeds, sliced scallions, chopped cilantro.

Pairings:
Serve with Korean side dishes such as kimchi, pickled vegetables, and steamed dumplings.

Suggested side dishes:
Kimchi, pickled vegetables, steamed dumplings, Korean fried chicken.

Troubleshooting advice:
- If the rice is too sticky, rinse it in cold water before adding the vinegar mixture.
- If the roll falls apart, use more pressure when rolling and shaping the roll.

Food safety advice:
- Use fresh ingredients and wash all vegetables thoroughly.
- Store leftover rolls in the refrigerator and consume within 2 days.

Food history:
Gimbap is a popular Korean dish that originated in the early 20th century. It was originally called norimaki, which means "seaweed roll" in Japanese. The dish was influenced by Japanese sushi and was first introduced to Korea by Japanese immigrants.

Flavor profiles:
Doraji gimbap has a savory, slightly sweet flavor from the rice vinegar mixture and sesame oil. The julienned vegetables add a crunchy texture and a slightly bitter taste.

Serving suggestions:
Serve as an appetizer or as a light meal with Korean side dishes.

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Region: Korean

Taste: Savory, Tangy, Spicy, Umami, Chewy