Rosted Rice Rolled with Laver



This is a good side dish for Korean liquors. Also it makes a nice snack for those children who don't care much for kimchi.



Materials(makes for four) and Precooking

2 cups cooked rice
200g (0.4 pounds) Chinese Cabbage Kimchi
1 cucumber
1 crabstick
50g (0.1 pound) dried gourd
2 sheets laver
@ kimchi flavorings
1/2 spoons roasted sesame seeds
1 teaspoon sesame seed oil
1 teaspoon sugar
a small amount of salt
@ dried gourd sauce
1 spoon each soy sauce, Chongju (a kind of Korean wine)
1/2 spoons each sugar, starch syrup
2 spoons pre-boiled anchovy soup
cabbage kimchi clean the leaves of stuffing. Squeeze to drain liquid, and mince. Mix well with the flavorings.
crabstick tear into two strips.
cucumber wash and cut into strips. Salt lightly in salted-water.
dried gourd soak in water.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Apply oil to a pan and roaste the flavored kimchi. Mix in the cooked rice after a while.
  2. Hard-boil the soaked gourd with the sauce.
  3. Place a sheet of laver and spread the roasted rice and kimchi evenly on it. Lay the strips of cucumber, crabstick, hard-boiled gourd and roll.
  4. Cut the rolls into 2cm (3/4 inches) pieces and serve.
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