Korean > Korean Rice > Gimbap

Mogwa-Cheong Gimbap (Mugwort Seaweed Rice Roll) Recipe

Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 1/2 cups of water
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 4 sheets of roasted seaweed
- 1/2 cup of mugwort leaves
- 1/2 cup of pickled radish
- 1/2 cup of carrots, julienned
- 1/2 cup of cucumber, julienned
- 1/2 cup of imitation crab meat, shredded
- 1 tablespoon of sesame seeds

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 the rice and add it to a pot with 2 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15 minutes, then remove from heat and let sit for 10 minutes.

2. In a small bowl, mix together the sesame oil, soy sauce, sugar, and salt. Add the mixture to the cooked rice and stir until well combined.

3. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of roasted seaweed on top of the plastic wrap.

4. Spread a thin layer of the rice mixture over the seaweed, leaving a 1-inch border at the top.

5. Arrange the mugwort leaves, pickled radish, carrots, cucumber, and imitation crab meat in a line across the center of the rice.

6. Use the bamboo mat to tightly roll the seaweed and rice around the filling. Press down on the roll to make sure it is tightly packed.

7. Repeat with the remaining seaweed sheets and rice mixture.

8. Sprinkle sesame seeds over the rolls and slice into 1-inch pieces.


Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 2g
Carbohydrates: 52g
Protein: 5g
Sodium: 450mg

Substitutions for ingredients:
- Short-grain rice can be substituted with sushi rice or medium-grain rice.
- Mugwort leaves can be substituted with spinach or kale.
- Pickled radish can be substituted with pickled carrots or daikon radish.
- Imitation crab meat can be substituted with cooked shrimp or shredded chicken.

Variations:
- Add avocado slices to the filling.
- Use brown rice instead of white rice.
- Add a spicy sauce to the filling, such as gochujang or sriracha.

Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the rolls for clean cuts.
- Serve with soy sauce and wasabi for dipping.

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

Reheating instructions:
N/A

Presentation ideas:
Arrange the sliced rolls on a platter and garnish with additional sesame seeds and chopped green onions.

Garnishes:
Sesame seeds, chopped green onions

Pairings:
Serve with miso soup and edamame for a complete meal.

Suggested side dishes:
Miso soup, edamame, cucumber salad

Troubleshooting advice:
If the rolls are too loose, add more pressure when rolling them. If the rice is too sticky, rinse it with cold water before using.

Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.

Food history:
Gimbap is a Korean dish that was originally inspired by Japanese sushi rolls. Mugwort is a common ingredient in Korean cuisine and is known for its medicinal properties.

Flavor profiles:
Savory, slightly sweet, nutty

Serving suggestions:
Serve the rolls as a snack or appetizer, or as a light lunch or dinner.

Related Categories

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Region: Korean

Taste: Savory, Umami, Nutty, Earthy, Mild