Chewy and Delicious Gompi Rolls (Anti-Cancer Recipe)
Gompi Rolls – A Seaweed Dish for Cancer Prevention
Introducing a chewy and flavorful Gompi roll recipe using Gompi (also known as sea staghorn seaweed), a precious ingredient from the sea. The delightful chewiness of Gompi, combined with the crispness of fresh vegetables, creates a superb bite. This dish is also recommended as a healthy meal that may help prevent cancer. Enjoy a wonderful wrap dish with simple ingredients!
Main Ingredients
- Gompi (Sea staghorn seaweed) 8 sheets
- Carrot 40g
- Kohlrabi 40g
Cooking Instructions
Step 1
First, it’s important to clean the Gompi (sea staghorn seaweed) thoroughly. To remove salt and impurities from its surface, gently rub it with your hands while rinsing it under running water 3-4 times. While rinsing the Gompi, prepare a pot of water to blanch it.
Step 2
Once the water is boiling vigorously, briefly blanch the cleaned Gompi for about 10-20 seconds. Be careful not to overcook it, as this will diminish its chewy texture! Immediately remove the blanched Gompi, rinse it in cold water 2-3 times to cool it down, and gently press it with your hands to remove excess water.
Step 3
Now, it’s time to prepare the vegetables for the Gompi rolls. Julienne the carrot and kohlrabi into thin, even strips. Maintaining a crisp texture is key here.
Step 4
Cut the blanched and drained Gompi sheets into manageable sizes, suitable for rolling like kimbap. Ensuring uniform sizes will make the final rolls look neater.
Step 5
Lay one sheet of Gompi flat. Place a moderate amount of the julienned carrot and kohlrabi in the center. Avoid overfilling, as this can cause the roll to burst. Adjust the quantity of vegetables accordingly.
Step 6
Roll the Gompi, enclosing the vegetables, tightly like you would make a kimbap roll. Secure the end firmly at the beginning of the roll to prevent it from unraveling and to maintain a beautiful shape. Enjoy with a side of cho-gochujang to your preference!
