korean shushi rolls are great a little different from japanese srping roll

Ingredients

• 4 cups bap (cooked rice),

• 4 sheets kim (seaweed sheet, nori)

• 2 eggs,

• 1/2 carrot,

• 4 long pieces danmooji (pickled yellow radish)

• 4 oz beef, 8 heads spinach,

• 2 imitation crab meats (6-7 inches length)

• 1/2 sheet square eomook (fish cake)

How to make it

• to marinade beef mix 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic,sesame seeds, pepper

• vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds

• fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds

• Eggs - mix, add salt, make a pancake, slice 1/2 inch width.

• Carrot - thin julienne, saute in a pan with salt.

• Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.

• Beef - marinade for 5 minutes, sauté in a pan.

• Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.

• Imitation crab meats - cut in half, lengthwise.

• Eomook (fried fish paste) - cut into 1/2 inch width long strips.

• Boil eomook sauce, cook eomook to absorb liquid.

• Cool rice slightly.

• Add vinegar sauce, mix well.

• On a bamboo stick roller, put kim (nori).

• Add rice on 2/3 of kim.

• Put each ingredients.

• Roll carefully.

• Spread sesame oil, sprinkle sesame seeds.

• With sharp knife, slice 1/2 inch thick