Soth Recipe

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
  
  
  TRADITIONAL FILLINGS
  
  
• 1 carrot, julienned
• cucumber, cut into long strips
• 2 eggs
• beef (bulgogi)
• 1/2 pound of spinach, parboiled
• pickled radish, cut into strips
• imitation crab (optional)
• fishcake (optional)
  
  
  ALTERNATE POPULAR FILLING SUGGESTIONS
  
  
• smoked salmon and cream cheese
• kimchi and cheese
• spam, mayo, and veggies
• ham and cheese
• tuna salad with romaine lettuce and cheese
• fresh or seasoned vegetables for vegetarians

Preparation:

1. When rice is almost cooled, mix with sesame oil and salt.
2. Stir fry carrots briefly with a dash of salt.
3. Stir fry cucumber with a dash of salt.
4. Whisk eggs until evenly yellow and fry into flat omelet.
5. Cut cooked egg into long strips.
6. Cook bulgogi according to recipe directions.
7. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
10. Lay the other fillings down on top.
11. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
13. Spread a tiny dab of water along the top seam to hold the roll together.
14. Set aside and continue with other seaweed sheets.
15. Cut each roll into 7-8 pieces.

Preparation:

1. Soak rice cakes (duk)for about an hour in cold water.*
2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
3. Bring to a boil.
4. Add fish cakes.
5. Bring to a boil.
6. Add the mushrooms, cabbage, and rice cakes.
7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.