Konjac Rice Stuffed Seaweed and Fresh Salad with yogurt peanut butter dressing f…

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

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17 thoughts on “Konjac Rice Stuffed Seaweed and Fresh Salad with yogurt peanut butter dressing f…

  1. Just to note, Korean authentic version has often been served with Korean fried fish cake soup and Korean saucy spicy rice cakes(which is made with specific red sauce).
    Instead of all those dishes, Lapsang souchong tea worked so nicely. Smoky taste and very sensible aftertaste, it really pairs well with this dish as it consisted of many different foods. Particularly great for chilly days, it will give you an amazing experience of strong yet warming tea time.
    1. Air fry fried turkey ham, baked square shaped eggs, Japanese pickled English cucumbers(Kyurizuke), broken dried tofu sticks(Fu Zhu) poached, steamed carrots seasoned with salt and olive oil, Japanese pickled radish(Takuan) and soy sauce braised lotus roots.
    Apparently, it’s tweaked by my liking. If you’d like to take an approach for Korean popular versions, you could follow the suggestion :
    pressed pork ham, fried beaten eggs, seeded English cucumbers, tofu pocket chopped, fresh carrots, Takuan and pickled burdock.
    2. Water canned tuna drained seasoned with lemon juice and chicken stock, baked square shaped eggs, Japanese pickled English cucumbers(Kyurizuke), steamed carrots seasoned with salt and olive oil, broken dried tofu sticks(Fu Zhu) poached and Takuan.
    If you’d like to have a Korean popular way, you could follow the suggestion :
    tuna spreadable made from pan fried oil canned tuna(which is not drained in the first place) and very generous amount of mayo, fried beaten eggs, fresh carrots,
    fresh perilla leaves, fresh English cucumber seeded, fresh cabbage shredded and Takuan.
    3. Seafood sticks, Takuan, Japanese pickled English cucumbers(Kyurizuke) and steamed carrots seasoned with salt and olive oil.
    If you have a thing for spiciness, you could follow the suggestion : Shredded seafood sticks with generous amount of mayo, fried thin egg paper, generous pinches of Korean spicy green pepper seeded, fresh watercress(or green sprout) and fresh perilla leaves.
    Just as you know, you could just try a combination of cream cheese and cheddar cheese for a contemporary popular style. Often, it’s with fried beaten eggs, pressed pork ham and Takuan.
    >Continued on the 2nd comment

  2. In case using Konjac to cook rice dishes you should adjust the moisture content in the whole dish. That’s the whole point of making rice using a mixture of high purity Konjac and genuine white rice.
    Also, I highly recommend using sticky rice(which is nothing like Basmati rice or Jasmine rice) instead of long grain rice or fragrant rice. It should hit fifty fifty point at least, ratio wise. Otherwise, it will be very challenging on every single level. Literally quite tough to deal with it. Shaping, making and cutting, it will be a big hassle at all times. That’s one of the reasons this batch had an extra seaweed.
    Normally, toasted seaweed has often been used just one at a time. Just as the meaning of the name. I doubled it because I needed something for a buffer. Not that easy to fix in itself. It worked well. But you could get it, less than packed down even though never runny.
    It could be even worse in having the dish if the moisture of the whole dish can’t hit the right point in the right way. Taste, mouthfeel, scent, flavor, aftertaste and so on. I guess no need to take a big risk every single time. I’ve run considerable batches, that’s what I got, the lesson.
    Keep it the ratio of rice to rice shaped konjac of suggestion. It would be a key for a way pleasant and likeable outcome.
    • How to deal with konjac rice
    If you have no option for high purity konjac(90% above purity), I highly recommend omit it. Less than 70% purity of Konjac will merely ruin the final flavor of the outcome because it contains so many starches, most of all. You should choose check it. For tips, a large percent of dried type of Konjac will be a bad fit for you in there. A soaked in water, that will be very great.
    You should simmer rice shaped konjac in the first place. It is really important for a pleasant outcome as cooked rice in a few important sides. Konjac has a lot of moisture inside, so it’s necessary to bring it up before mingling with the others including rice.
    After rinse well, put that in the pot. Just right covering it with water, boil for about 10 min.
    Once konjac gets mellow, put salt. Simmer for about 10 min again.
    >Continued on the comment thread

  3. What a treat to the eyes!! You’re truly a connoisseur in every sense of the word, Lin. Most of the time I don’t even understand how you bring together all the exotic ingredients and flavours in one dish. Such detailed, impassioned explanation too. You’re a star. ❤️❤️

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