Cheonggukjang Mayo Maki Rolls
Cheonggukjang Mayo Maki Rolls
#CheonggukjangRecipes #CheonggukjangMayoMaki #HomemadeCheonggukjangSauce
Many people enjoy natto maki rolls, but if you’re not a fan of natto, these Cheonggukjang Mayo Maki Rolls are for you! If the sticky texture of natto has ever put you off, try substituting it with the savory and healthy Korean fermented soybean paste, cheonggukjang, for a truly special maki roll. We’ve reimagined the popular finger food, natto maki, using Korea’s own beloved cheonggukjang. Cheonggukjang is known for its exceptional benefits in preventing and managing diabetes, and some research even suggests it can help alleviate migraines. The author personally experienced a reduction in chronic migraines after consuming cheonggukjang powder. While the exact benefits of natto are less familiar, the health advantages of cheonggukjang are well-documented, so you can enjoy these rolls with confidence and deliciousness!
Roll Ingredients- 1/2 bunch spinach
- 1 tsp salt
- 4 Tbsp Cheonggukjang Mayo Sauce
- 3 bowls cooked rice
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
Cheonggukjang Mayo Sauce Ingredients- 200g Cheonggukjang (Korean fermented soybean paste)
- 3 Tbsp mayonnaise
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp honey
- 1 tsp minced garlic
- 1 tsp chopped green onion
- 200g Cheonggukjang (Korean fermented soybean paste)
- 3 Tbsp mayonnaise
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp honey
- 1 tsp minced garlic
- 1 tsp chopped green onion
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt and blanch the spinach for just 5 seconds. Remove it immediately to prevent overcooking.
Step 2
Rinse the blanched spinach under cold water, gently squeeze out excess moisture, and lightly season with salt. Mix gently.
Step 3
Prepare 200g of cheonggukjang.
Step 4
Add 2 tablespoons of honey to the cheonggukjang and mix well. Honey helps to mellow out the pungent flavor of the cheonggukjang.
Step 5
Add 3 tablespoons of mayonnaise and 2 tablespoons of plum extract to the cheonggukjang mixture. This step adjusts the seasoning for the Cheonggukjang Mayo Sauce. The plum extract is particularly effective in balancing the slightly bitter notes of the cheonggukjang.
Step 6
Incorporate 1 teaspoon of minced garlic and 1 teaspoon of chopped green onion into the sauce. Stir everything together until well combined to create a delicious Cheonggukjang Mayo Sauce.
Step 7
Prepare a seasoned vinegar mixture for the rice, similar to sushi rice. In a small bowl, combine 1 teaspoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Stir until the sugar and salt are completely dissolved.
Step 8
Arrange the prepared spinach in a long, neat layer over the nori sheet. Since the spinach is already lightly seasoned, don’t hesitate to use a generous amount of the sauce.
Step 9
Add the seasoned vinegar mixture to the warm cooked rice (using seaweed rice, or ‘tot-bap’, adds an extra layer of flavor). Gently mix the rice with a spatula, being careful not to mash the grains, to create sushi-style rice.
Step 10
Shape the seasoned rice into bite-sized portions. Forming them into easy-to-eat, individual pieces will enhance the experience.
Step 11
Place the shaped rice on top of the layer of spinach spread over the nori.
Step 12
Generously spread the Cheonggukjang Mayo Sauce over the rice layer. Just as natto is placed on natto maki, this is where our flavorful cheonggukjang mayo sauce goes.
