Blooming Ginseng & Flying Fish Roe Rolls
Blooming Ginseng & Flying Fish Roe Rolls
A Delightful Roll Dish, ‘Blooming Ginseng & Flying Fish Roe Rolls’, for the Whole Family
This dish, ‘Blooming Ginseng & Flying Fish Roe Rolls’, was lovingly created with my hardworking parents in mind. To appeal to younger palates too, I’ve added the delightful pop of flying fish roe for enhanced texture. The bitterness of ginseng, often a concern for children, has been almost completely removed. This recipe is designed for maximum time-saving and simplicity, making it easy for anyone to prepare.
Main Ingredients- 3 fresh ginseng roots
- 40g flying fish roe (tobiko)
- 1 sheet of nori for kimbap (standard length)
- 120g cooked rice (approx. 1 bowl)
Seasoning & Marinade- 2 tsp soy sauce
- 2 tsp sugar
- 3.5 Tbsp salt
- 1 Tbsp sesame oil
- Ginseng brining solution: 3 Tbsp salt + 1 cup water
- 2 tsp soy sauce
- 2 tsp sugar
- 3.5 Tbsp salt
- 1 Tbsp sesame oil
- Ginseng brining solution: 3 Tbsp salt + 1 cup water
Cooking Instructions
Step 1
Begin by thoroughly washing all the ingredients. First, let’s prepare the rice seasoning. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1 tsp salt. Mix well. Next, prepare the brining solution for the ginseng: Pour 1 cup (200ml) of water into a container and dissolve 3 Tbsp of salt. This brine will help remove the bitterness from the ginseng and maintain its crispness.
Step 2
Rinse the 120g of rice thoroughly and place it in a pot. For cooking the rice, maintain a water-to-rice ratio of 10:8 (e.g., for 120g rice, use approximately 96ml water). Once the rice begins to boil and you hear a ‘ticking’ sound from the pot, reduce the heat to low and let it steam. After the rice is cooked, fluff it gently with a spatula. Then, add the prepared rice seasoning (1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, 1 tsp salt) and mix evenly to coat the rice with the flavor.
Step 3
Wash the 3 ginseng roots clean and peel them. Slice 1 root thinly on an angle, about 0.5cm thick. Julienne the remaining 1.5 roots into thin strips, approximately 5cm long and 0.3cm thick. Place these julienned ginseng strips into the prepared salt water (3 Tbsp salt + 1 cup water) for 10 minutes to remove bitterness. Finely mince the remaining half piece of ginseng and mix it with the rice when seasoning. After brining, rinse the julienned ginseng under running water, then pat them completely dry with paper towels.
Step 4
Spread the kimbap nori sheet flat. Evenly distribute the seasoned rice over the nori, leaving a small margin at one edge. This uncovered space will be for the flying fish roe. Generously place the flying fish roe in the uncovered area. Arrange the drained julienned ginseng on top of the roe. Carefully roll the nori tightly to form the roll, ensuring the edge is sealed. Filling the space with roe makes for a visually appealing presentation.
Step 5
Slice the finished ‘Blooming Ginseng & Flying Fish Roe Rolls’ into bite-sized pieces and arrange them beautifully on a plate. The combination of popping flying fish roe, crisp ginseng, and soft rice creates a unique texture and flavor experience. Enjoy a wonderful mealtime with your family!
