“I got this recipe from a Korean Cooking class through our Adoption agency. We make it quite often!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the rice in water according to the rice cooker instructions. When rice is done, gently sprinkle with some sesame oil, sesame seeds and salt.
  2. Lightly beat eggs with salt and fry in a hot , oiled pan to make a pancake. Cut the pancake in 6" x 1/2" strips.
  3. Cut the ham in the same size as the egg pancake.
  4. Cut the pickled radish in the same size as the ham. (We buy them in strips at the Korean Market).
  5. Blanch spinach in boiling water, quickly rinse in cold water, then gently squeeze out the liquid and combine spinach with sesame oil and salt.
  6. Stir fry carrots in sesame oil until tender crisp.
  7. Place the seaweed on a bamboo mat and evenly spread rice on top, leaving 1/2" at the far end of the rice to seal the roll.
  8. Arrange small portion of egg, ham, pickled radish, spinach and carrot on top of the rice.
  9. Roll, using the bamboo mat to hold the shape.
  10. Cut the roll into bite size sections using a sharp, wet knife.

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