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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in water according to the rice cooker instructions. When rice is done, gently sprinkle with some sesame oil, sesame seeds and salt. | 2. Lightly beat eggs with salt and fry in a hot , oiled pan to make a pancake. Cut the pancake in 6" x 1/2" strips. | 3. Cut the ham in the same size as the egg pancake. | 4. Cut the pickled radish in the same size as the ham. (We buy them in strips at the Korean Market). | 5. Blanch spinach in boiling water, quickly rinse in cold water, then gently squeeze out the liquid and combine spinach with sesame oil and salt. | 6. Stir fry carrots in sesame oil until tender crisp. | 7. Place the seaweed on a bamboo mat and evenly spread rice on top, leaving 1/2" at the far end of the rice to seal the roll. | 8. Arrange small portion of egg, ham, pickled radish, spinach and carrot on top of the rice. | 9. Roll, using the bamboo mat to hold the shape. | 10. Cut the roll into bite size sections using a sharp, wet knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups		2036.85	423.1875	41.847	17.76
water	3 1/2	cups		0.0	0.0	0.0	0.0
sesame oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
sesame seed	1 -2	tablespoon	roasted	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
ham				-	-	-	-
radish			pickled	-	-	-	-
spinach	1	bunch		-	-	-	-
nori	1	package		-	-	-	-
carrot	1 1/2	cups	shredded	78.72	18.3936	1.7856	0.4608

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.