#pickled burdock root

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There are still some leftover ingredients after the last Gimbap (김밥) making. The only difference is there is no carrot this time, just yellow pickled radish (danmuji or 단무지), pickled burdock root and sliced omelette. The shabu shabu pork slices marinated in gochujang sauce gained a more caramelized appearance due to the use of stronger heat.

The rice part is the same Mixed Grains pack that comes with 18 different varieties of natural grains and seeds mixed with some black rice. To add flavours to the rice mix, Bonito and Sesame Seeds Furikake (振り掛け) is used.

Now, we can Start the Rolling. Spread some rice mixture onto the seaweed and place the other ingredients evenly along the seaweed. You can substitute most of the items you see here with other ingredients you like. Now, carefully lift the edge of the seaweed nearest to you and fold over the ingredients to start the rolling process. A sushi mat helps with the rolling as it allows you to apply pressure without tearing the seaweed but is not essential if you don’t have one.

The Maillard reaction of the gochujang marinated shabu shabu pork imparted a caramelized smoky and spicy sweetness to the Gimbap. While the sweet and tangy pickled yellow radish and burdock root add to the crunchiness. Overall, this is a healthier alternative to mum’s cooking. :D

[buffetlicious]

Sis is making Gimbap (김밥) again and this time she opted for a more authentic Korean flavour. She stir-fried some shabu shabu pork slices with gochujang sauce and also the julienned carrots. Fried the eggs and sliced the omelette into strips. The yellow pickled radish (danmuji or 단무지) and pickled burdock root came pre-sliced.

She used the same Mixed Grains pack that comes with 18 different varieties of natural grains and seeds. But this time she also throw in some black rice to the mixture which explain the deeper shade and seasoned it with Bonito and Sesame Seeds Furikake (振り掛け) for flavours.

Let’s the rolling begin! She carefully spread the rice mixture thinly onto the seaweed leaving an inch below and about two inches above. She placed two of each ingredients except the carrots and pork which is placed portioned out length wise. Try not to pack in too much of the ingredients as it just make the rolling all the more harder and you might tear the seaweed.

The Gimbap tasted even better this round with the spicy sweet pork inside thanks to the gochujang sauce and the stir-frying which caramelized the pork slices. The carrot and pickled root vegetables added crunchiness and juiciness to the rice rolls.

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Sis tried her hand at making vegetarian Gimbap (김밥) or Korean Sushi Roll. She started off with the rice then fry the mushroom 🍄‍🟫 omelette 🥚 before cutting it into strips. The next two ingredients are the yellow pickled radish (danmuji or 단무지) and pickled burdock root. You can easily find them in most Korean grocery shops in Singapore.

The Rice 🍚 is seasoned with sesame oil and allowed to cool. Try spreading a thin layer unless you want your rice roll to be big. Add a strip or two each of the omelette, radish and burdock root. If you have a sushi mat, use it as it make the task of rolling the rice rolls so much easier.

You can eat the Seaweed Rice Roll as is without first slicing it since it is easier to hold the whole thing wrapped in foil or portion it if sharing with others. Garnish with some toasted sesame seeds if you have them in the pantry.

[buffetlicious]

Having tried her hands at making vegetarian Gimbap (김밥), my sis up the ante with some changes of ingredients and seasonings. Besides the usual omelette strips, yellow pickled radish (danmuji or 단무지) and pickled burdock root, she made use of the leftover ham too.

For the “rice”, she chose Mixed Grains pack that comes with 18 different varieties of natural grains and seeds. After cooking it, she seasoned it with Bonito and Sesame Seeds Furikake (振り掛け) or rice seasoning to give it flavours. Spread a thin layer of the rice on the seaweed and leave about 1/3 empty. Add the prepared ingredients but do not put in too much as it make rolling the sushi roll difficult.

If you are bringing the Korean Sushi Rolls to office or picnic, you can wrapped the whole roll in foil and eat it without getting your hands dirty. Otherwise, just slice them up and share with others.