Konjac Rice Stuffed Seaweed and Fresh Salad with yogurt peanut butter dressing
finished with Lapsang souchong tea
This batch was made with high purity Konjac and a touch of usual white rice, it was quite challenging through the whole making step. I already knew these are just can’t be swapped, just tried it for the last run in the first place, still it was never easy.
If konjac isn’t familiar to you, I highly recommend using sticky rice and konjac rice together. At least, go fifty fifty for this dish.
As for the details, including how to deal with konjac rice, it’s on the comment thread. If needed, head on over there. The second one will be yours.
Probably this dish could make you remind of Japanese Hutomaki, but this dish should be in lined with the grain different to Japanese Nori based rice dishes such as Sushi roll and Onigiri. This is based on the taste of Korean seaweed rice roll(Gimbap), despite factored by contemporary popular styles.
Firstly, except for oil canned tuna and seafood sticks, there is no ingredient which can bring it out seafoodish taste in there. Secondly, Korean rice stuffed seaweed normally has no rice seasoned with vinegar. Usually perilla oil and salt took the whole charge, there is no acidic taste at all. Even a touch. Thirdly, the eggs are not sweet at all. That’s not typical or authentic Korean taste. At times, there are a few variations made with sweet and very soft fried eggs, normally it has been considered it’s a case affected by Tamagoyaki(Japanese rolled omelette).
In a similar vein, I highly recommend giving toasting step to dried seaweeds before you start to stuff. If you can get a perilla oil/sesame oil, give it a thin coat in the first place. It will make a big difference. You could just take store bought Korean seaweed for Gimbap.
Lastly, rice is quite an important ingredient of this dish, even so, most of all, never going to be a star of that. Compared to Japanese Nori based rice dishes, there is no something like in there. The thing is, making it fully flavorful by giving a huge volume of stuffing. That’s one of the reasons no rice Gimbap has been popularized these days.
>Continued on the comment thread