Korean Style Nori Maki

Posted September 18th, 2010 in Food No Comments »

I wanted to use up the brown rice that I had in the pantry, so I made Korean style rice rolls with nori sheet.  Korean cuisine is very similar to Japanese cuisine, but Korean nori maki doesn’t use vinegared rice – just normal steamed rice.  You can of course use white rice instead of brown rice.

What makes it Korean is also the ingredients – beef mince is a typical ingredient for Korean nori maki.  So are takuwan (yellow radish pickles), egg omelet, and burdock roots (gobo).  Normally, Korean seaweed (seasoned with salt) is used to roll the rice, but I used just normal Japanese nori sheet this time.

I seasoned the brown rice with sesame oil and salt, but you don’t need to do it if you prefer.

<Korean Nori Maki> makes 2 rolls

  • 2 nori sheet
  • 2 cups steamed rice
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 50g beef mince
  • 1/2 tbs soy sauce
  • 1 tsp sugar
  • white pepper to taste
  • 1/4 takuwan (yellow radish pickles (cut in lengthwise)
  • 1/4 cucumber (cut in lengthwise)
  • 2 tbs shredded carrot
  1. Heat a frying pan and cook beef mince without oil.  Season with soy sauce and sugar.  Cool down.  Set aside.
  2. Mix sesame oil and salt with the rice.
  3. Cut takuwan half in lengthwise.  Cut cucumber half in lengthwise.
  4. Spread 1 cup of rice into a nori sheet.  Arrange beef mince, takuwan, cucumber and shredded carrot.  Roll up.  Repeat.
  5. Cut, and serve immediately.
You can also add egg omelet, namul, kimche (Chinese cabbage), cheese etc etc as ingredients.  Create your own!
I like it spicy, so I dip it with gochujang 🙂

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