The quintessential Korean picnic food. Seaweed rolls filled with seasoned rice and colorful strips of pickled radish, egg, spinach, carrots, and meat.
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11 items
Season warm cooked rice with 1 tbsp sesame oil, salt, and sesame seeds. Let cool slightly.
spinach, squeeze dry, and season with sesame oil/salt. Sauté carrots until soft.
Whisk eggs and fry into a thin omelette. Cut into long strips.
Place a seaweed sheet shiny side down on a bamboo mat. Spread rice thinly over 2/3 of the sheet.
Arrange strips of danmuji, carrot, spinach, egg, and meat horizontally across the center of rice.
Roll tightly using the mat, applying pressure to seal. Brush finished roll with sesame oil.
Slice into 1/2 inch rounds with a sharp wet knife.
