#COOKWITHME: KOREAN SALMON RICE ROLLS / GIMBAP (연어 김밥)

SALMON RICE ROLLS / Yeon-eo Gimbap (연어 김밥)  

Ingredients: 
For Gimbap
Salmon (cut into strips)
2 cups cooked rice (made with 1 cup short grain rice)
Sheets of Korean Roasted seaweed / Gim ( 김), lightly roasted
½ teaspoon Salt
1 tablespoon Sesame Oil
1 teaspoon Sesame Seeds
½ Carrot (cut into strips)
½ English Cucumber (cut into strips)
Yellow pickled radish / Danmuji 단무지 (optional)*

For Dipping
1 tablespoon Korean Gochujang / Hot Pepper Paste
1 teaspoon Sesame Oil 
1 tablespoon Sesame Seeds
1 tablespoon Korean Soy Sauce 
1 teaspoon Brown Sugar (optional)*
1 tablespoon of chopped Spring Onions (optional)*

Korean Roasted Seaweed

Gochujang (Hot Pepper Paste)

How to make:
Dipping Sauce

1. Mix all the dipping ingredients in a bowl and stir well until the sugar dissolves. 

Gimbap

1. In a large bowl, put in the freshly made hot rice and mix in the salt and sesame oil gently with a wooden spoon. 

2. Cover and let it cool to room temperature.
3. Place a sheet of seaweed / gim on a bamboo mat with shiny side down. Spread rice evenly and leaving about 2 inches uncovered on one side of the seaweed.

4. Place salmon, , carrot, cucumber and/or danmuji in the center of the rice.

5. Grab the mat with both hands and press tightly as you continue rolling the gimbap.

6. Remove from mat and cut into bite size pieces. Serve with a sprinkle of sesame seeds.

7. Serve gimbap with Gochujang dipping. Enjoy :)

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