Ginseng and Smoked Salmon Gimbap Rolls
A Healthy & Unique Recipe: Smoked Salmon Gimbap Rolls with Ginseng
Here’s a delicious smoked salmon gimbap roll recipe with a unique twist – infused with ginseng! This dish was a hit when we made it with family during Chuseok. By stir-frying the ginseng, we eliminated its bitterness and brought out a delightful sweetness and chewy texture that perfectly complements the smoked salmon and fresh vegetables. Discover this innovative way to enjoy ginseng in a healthy and flavorful gimbap roll.
Main Ingredients- 3 roots of ginseng
- 7 slices of smoked salmon
- 4 sheets of seaweed (gim for gimbap)
- 1 bell pepper (use various colors for visual appeal)
- 1 cucumber
- 140g imitation crab sticks
- 1 bowl of cooked rice (warm)
- 7 perilla leaves (깻잎)
Seasoning for Rice (Vinegar Mixture)- 1 Tbsp tuna extract
- 1 Tbsp sugar
- 1 Tbsp vinegar
- ½ Tbsp sesame oil
Mustard Dip- 1 tsp mustard powder
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- ½ Tbsp sugar
- 1 Tbsp tuna extract
- 1 Tbsp sugar
- 1 Tbsp vinegar
- ½ Tbsp sesame oil
Mustard Dip- 1 tsp mustard powder
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- ½ Tbsp sugar
Cooking Instructions
Step 1
First, let’s prepare the ginseng to remove its bitterness and enhance its flavor. Wash 3 roots of ginseng thoroughly and slice them thinly into matchsticks. Heat a pan with a little oil, add the sliced ginseng, and stir-fry with half a tablespoon of vinegar. Once the ginseng is slightly cooked, add 1 tablespoon of soy sauce and 2 tablespoons of corn syrup (or other liquid sweetener) and simmer until reduced. This process removes the bitterness and gives the ginseng a sweet, chewy texture similar to braised burdock root. (Measurements are based on a standard rice spoon).
Step 2
Cut 4 sheets of gimbap seaweed in half lengthwise. In a bowl, combine 1 bowl of warm cooked rice with the seasoning for rice: 1 tablespoon tuna extract, 1 tablespoon sugar, 1 tablespoon vinegar, and ½ tablespoon sesame oil. Mix well to season the rice evenly. Ensure the rice is not too mushy.
Step 3
Prepare the remaining fillings. Have 7 slices of smoked salmon ready. Divide 7 perilla leaves and 140g of imitation crab sticks into 7 portions each. Thinly slice 1 bell pepper after removing the seeds. Cut 1 cucumber into thirds lengthwise, then peel around the core (removing seeds) and cut into thin matchsticks. Lightly soak the julienned cucumber in a mixture of water, vinegar, and sugar, then firmly squeeze out all excess water to ensure a crisp texture.
Step 4
Now, let’s assemble the rolls. Place a sheet of halved seaweed on a bamboo rolling mat. Spread the seasoned rice very thinly over one half of the seaweed, leaving a small border at the top. Layer a perilla leaf over the rice for added aroma and flavor.
Step 5
Arrange the smoked salmon slices over the perilla leaf. Then, add the julienned bell pepper, imitation crab sticks, cucumber, and the simmered ginseng. Starting from the bottom edge closest to you, carefully and tightly roll the ingredients into a cone shape, ensuring everything is securely wrapped. Be gentle to avoid squishing the rice.
Step 6
Your smoked salmon gimbap rolls are now complete! Slice them into bite-sized pieces and arrange them on a serving plate. Prepare the mustard dip by mixing 1 teaspoon of mustard powder, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and ½ tablespoon of sugar until smooth. Adjust the proportions to your liking.
Step 7
Enjoy the delightful combination of chewy, sweet ginseng, tender smoked salmon, and crisp vegetables in these refreshing and flavorful gimbap rolls. They make for a perfect appetizer or a healthy snack. Elevate your next meal with these ‘Ginseng and Smoked Salmon Gimbap Rolls’ – a dish that’s as good for you as it is delicious!
