Using the same ingredients you can make either gimbap a Korean rice roll dish or onigirazu a Japanese rice sandwich!
Course Main, Snack
Cuisine Japanese, Korean
Keyword rice, sushi
Author Jan Chan
Ingredients
1large bunch of spinach
8shiitake mushrooms, thinly sliced
1/2large carrot, julienned
350gbeef, sliced (buy pre-sliced beef for shabu shabu or bulgogi)
22 eggs, beaten
3-4servings of cooked rice
3-4nori or seaweed sheets(I buy the ones that are already toasted)
Seasoning for Beef:
2tbspsoy sauce
2tspmirin
2tspsesame oil
3-4garlic cloves, minced
ground pepper, to taste
Seasoning for Shiitake Mushrooms:
2tbspsoy sauce
1tsphoney or brown sugar
1tspsesame oil
ground pepper, to taste
Seasoning for Spinach:
2tspsesame oil
1/4tspsea salt
3garlic cloves, minced
Gochujang Sauce (optional):
2tbspgochujang
1tbspsesame oil
1tbspsugar
1.5tbspwater
1tbsptoasted sesame seeds
1tspapple cider vinegar
Instructions
Instructions for cooking the toppings:
Marinate the beef using the beef seasoning ingredients. Let marinate for 15 - 20 minutes.
Marinate the mushroom using the mushroom seasoning ingredients. Let marinate for 10 - 15 minutes.
Blanch spinach in a pot of boiling water. Immediately add them to an ice bath (or bowl of cold water) to stop the cooking process. If using cold water, you'll need to change the water several times to bring the temperature down. Once cooled, squeeze out as much water as you can from the spinach and add it to a bowl. Add in the spinach seasoning ingredients and mix well.
In a nonstick pan, cook beaten eggs into a large omelet. Let cool to room temperature then slice into thin strips.
In the same pan, saute the carrots until soft, season with salt and pepper. Set aside.
In the same pan, cook the mushrooms. Set aside.
In the same pan, cook the beef, in batches if necessary. Set aside.
Assemble the Gimbap:
Put 1 seaweed sheet on top of a sushi mat and spread a thin layer of cooked rice on top. Add the carrots, beef, spinach, eggs, and mushrooms in a roll one after another starting from the edge closest to you. Roll the sushi beginning with the edge closest to you, making sure to wrap/press tightly so everything holds together. Slice and serve.
To assemble Onigirazu:
Put a piece of plastic wrap on your counter, then put a piece of nori sheet on top of the plastic wrap. The nori sheet should be positioned where the corners are facing north, south, east and west. Ie. One of the corners should be facing you and one away from you.
Place about 3-4 tablespoons of rice in the middle of the seaweed and shape it into a square. Then layer the veggies, eggs, and beef on top of the rice. Drizzle a little bit of gochujang sauce on the toppings if you like spicy food (optional). Add another layer of rice on top, then wrap the rice sandwich up by pulling the corners of the seaweed towards the middle. I usually start with the left and right corners, follow by the bottom and top corners. Use the plastic wrap to keep everything wrapped up tightly. Let rest for 3-5 minutes before cutting it in half (do not remove the plastic wrap). Serve with plastic wrap in tack as it helps keep everything together.