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Korean-style Sushi
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No raw fish in this dish! A korean style sushi with rice, eggs, meat and vegetable wrapped in seaweed

Gina Choi

Serves/Makes:6 long rolls

  • 6 sheets unsalted seaweed 7" x 7" sold in Asian markets
  • 4 eggs
  • 4 carrots, approximately
  • 1 lb (.5 kg). beef, cut in narrow strips
  • other vegetables of choice
  • 1 large bowl cooked rice
  • salt and pepper
  • soy sauce
  • Crack the 4 eggs into the frying pan; wait for one side to harden and flip over into a rotating motion and let cook on a plate.
  • Put the beef in the pan and fry it, but do not burn; place it on a plate.
  • Cut up the eggs into strips about as long as the seaweed.
  • Cut the carrots and other vegetables into long strips.
  • Take the big bowl of rice and season with salt a pepper. DO NOT ADD the other ingredients.
  • Put the seaweed on a piece of plastic wrap or foil, spread out the rice on top of the seaweed halfway.
  • Put some of the beef and other ingredients on top and roll firmly pushing down with the plastic wrap.
  • Seal the roll with the seaweed section that was not covered by rice.
  • Peel the plastic wrap off and repeat the previous step with all of the seaweed.
  • Cut the long rolls into about 1 inch slices.
  • Serve.
This dish is very popular in Korea. This is a perfect recipe for people who do not like raw fish. I recommend this for a party or just a snack. If the salty taste does not show, dip a small portion of the piece into a small plate of soy sauce. I hope you enjoy!

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