Korean Mini Seaweed Rice Rolls
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Small rolls of plain seasoned rice with no filling sit beside spicy squid and seasoned radish, and you take a bite of one, then the other.
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It is the Tongyeong way: salt and sesame oil for the rice, and all the heat in the side dishes.
Ingredients
Instructions
- 1
Rinse 2 cups short-grain rice until the water runs mostly clear, then cook it as usual.
After steaming, spread the rice in a wide bowl so excess moisture escapes before seasoning.
- 2
Add 0.5 tsp salt and 1 tbsp sesame oil while the rice is still warm.
Fold with a rice paddle using cutting motions, then cool until warm to the touch so the seaweed does not soften.
- 3
Clean 300 g squid and separate the body from the tentacles.
Blanch in boiling water over medium heat for about 2 minutes, just until fully opaque, then chill in cold water to stop carryover cooking.
- 4
Cut 250 g Korean radish into 0.3 cm thin strips, and tear the squid body lengthwise into bite-size pieces.
Drain both well, because excess water will dilute the seasoning and make the sides taste flat.
- 5
Mix 2 tbsp gochugaru, 1.5 tbsp fish sauce, 1 tbsp minced garlic, and 1 tbsp sugar.
Massage it first into the radish, rest 30 minutes for absorption, then toss the squid until evenly coated.
- 6
Cut 8 roasted seaweed sheets in half and place 20 to 25 g rice on each piece.
Roll tightly without filling, then serve the rolls beside the seasoned squid and radish for balanced bites.
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Ojingeo-muguk (Korean Squid Radish Soup)
squid, Korean radish
Korean Spicy Fermented Squid Jeotgal
squid, fish sauce
Nuppei-jiru or Hachihai-jiru (Tofu Soup with Grated Yam)
roasted seaweed sheets, Korean radish