Korean
Korean - Rice Dishes
Samgak Gimbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups hot cooked short-grain rice
- • 2 sheets nori, quartered into strips
- • 1 can (150g) tuna, drained
- • 3 tbsp mayonnaise
- • 1 tbsp gochujang
- • 1/2 tsp salt
- • 1 tbsp sesame oil
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Mix the tuna with mayonnaise and gochujang to make a spicy tuna filling.
2
Phase 2
Season the hot rice with salt and sesame oil, mixing gently; keep it warm so it shaping is easy.
3
Phase 3
With wet hands, form a triangle of rice, press a dimple in the centre, add a spoonful of filling, and enclose it with more rice.
4
Phase 4
Wrap a strip of nori around the base of each triangle and seal with a grain of rice or a dab of sesame oil.
5
Phase 5
Sprinkle with sesame seeds and eat immediately while the nori is still crisp.