Korean Sushi Rolls with Marja Vongerichten
After going out for Korean barbecue, Marja shows the kids how to make Korean food at home.
Korean-cooking expert and host of The Kimchi Chronicles on public television, Marja Vongerichten shows the kids how to make Gimbap (Korean sushi rolls) at home.
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Gimbap (Rice and Fillings Wrapped with Seaweed)
Adapted from The Kimchi Chronicles (Rodale)
Essentially Korean sushi, gimbap is rolls of rice and other fillings wrapped in seaweed and cut into bite-size pieces. It’s a cheap snack, a quick lunch and most often served after school and for picnics. Like bibimbap, it’s a great vehicle for leftovers. It almost always includes carrot, spinach and egg; other fillings range from kimchi with canned tuna to leftover bulgogi with pickled daikon — I’ve even seen leftover fried chicken with mayonnaise and kimchi used as filling. The following is my personal favorite, but when I make it with Chloe, we always include kimchi and American cheese (the cheese makes it happen).
Makes 4 servings
5 PointsPlus® values per serving**
- 4 sheets toasted gim or nori seaweed
- 2 cups warm cooked short-grain white rice
- 1 thin egg omelet, sliced into ribbons, optional
- 1/2 cup sautéed spinach
- 1 large carrot, cut into matchsticks
- A few strips pickled daikon
- 4 slices American cheese
- 4 slices deli ham
- Lay one piece of seaweed on a sushi rolling mat or on a large piece of plastic wrap. Spread one-quarter of rice in a thin layer over entire piece of seaweed. Arrange one-quarter of egg, spinach, carrot and pickled daikon, and 1 slice each of American cheese and ham evenly over the rice.
Use mat to help you roll gimbap into a tight cylinder. Repeat process with remaining ingredients to make 3 more rolls. Use a sharp knife to slice rolls into sushi-like pieces, dipping blade in water before each cut.