Tag: Korean
Kimbap
Kimbap
Kimbap is one of the most popular foods in Korea. Resembling sushi, these rice rolls of multi layered complexity are fairly time consuming to make, but are very addicting. Each of the ingredients have a few steps in preparation. The classic ingredients in kimbap are beef, carrots, fish cakes, pickled radish, spinach, and julienned omelette; rolled in nori with steamed rice seasoned with sesame oil. These are best eaten the day they are made, but can be slightly warmed up in the microwave. Since there is so much going on with kimbap, they are served without sauce.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
Rice
- 3 cups steamed short grain rice
- 1 tbsp sesame oil
- 1 tsp salt
Beef
- 8 oz ground beef or thinly julienned sirloin
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove minced
Fish Cakes
- 1 sheet fish cake cut into 3/4” strips
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
Spinach
- 8 oz baby spinach
- 1 tsp sesame oil
- 1/4 tsp salt
Eggs
- 2 large eggs beaten
- 1/4 tsp salt
- 1/2 tsp vegetable oil
Carrots
- 1 large carrots julienned
- 1 tsp vegetable oil
- 1/4 tsp salt
Other Ingredients
- 4 strips pickled radish
- 4 sheets nori
Instructions
Ingredient Prep
- Brown the beef in a sauté pan over medium high heat.
- Season with soy sauce, rice wine, sugar, sesame oil, and garlic. Cook for 1 minute. Set aside.
- Bring a pot of water to a boil. Blanch the spinach for 1 minute.
- Shock in an ice bath to stop the cooking. Squeeze out the water. Season with sesame oil and salt. Set aside.
- Heat up vegetable oil in a small sauté pan over medium high heat. Sauté the carrots for 2 minutes. Season with salt. Set aside.
- Add cooking oil to the pan. Pour in the beaten eggs.
- Cook for 1 minute a side. Cut into 3/4” thick strips. Set aside.
- Add cooking oil to the pan. Add in the fish cakes. Season with soy sauce, sesame oil, and sugar. Sauté for 2 minutes. Set aside.
- Finally, stir in the sesame oil and salt to the steamed rice. Let cool slightly.
Kimbap Assembly
- Gather all of the kimbap ingredients together.
- Lay a sheet of nori on a bamboo sushi rolling mat; shiny side down. Place 3/4 cup of the rice in a thin layer on the nori sheet.
- Leave a 1/2” of rice uncovered across the bottom of the sheet. Then place thin layers of each ingredient starting from the bottom in the specific order: beef, carrots, fish cakes, pickled radish, and egg. You should use no more than 2/3 of the sheet to layer your ingredients, with the top 1/3 just rice. It is very important to not overstuff the nori.
- Using the bottom of the rolling mat, roll over the top. Press it tightly.
- Unroll the mat. Bring the roll back to the bottom and roll it tightly again, making sur the bottom is sealed.
- Using a serrated knife, slice 1” thick pieces of the kimbap roll.
Korean Street Toast
Korean Street Toast
What Korea doesn’t know is that they created the ultimate stoner sandwich in street toast. Korean street toast is a popular grab and go egg sandwich that is sold by street food vendors everywhere. But it’s not just any egg sandwich. There are countless varieties of this complex wonder; this particular recipe containing ham, cheese, pickles, shredded cabbage, and a kiwi sauce that helps cut through the richness. This sandwich is so good that after you’re done eating it, you’ll probably go back and make a second one.
Servings: 1
Equipment
- Food processor or immersion blender
Ingredients
Kiwi Sauce
- 1 kiwi peeled
- 1/4 small onion
- 4 tbsp mayonnaise
- 3 tbsp honey
- 1/4 tsp salt
Korean Street Toast
- 1 tbsp butter
- 2 slices bread
- 1 slice ham
- 1 large egg beaten
- 1 slice cheese
- 1/2 cup green cabbage shredded
- sweet pickles thinly sliced
Instructions
- Combine all of the sauce ingredients.
- Blend until smooth. Set aside.
- Melt the butter on a griddle over medium heat. Toast the bread until it is cooked on the first side. Flip.
- Spoon a tbsp of the kiwi sauce on both slices of bread.
- Move the bread off to the side of the griddle. Cook the ham and the eggs on the other side of the griddle.
- Put the ham on top of one of the slices of bread, followed by a slice of cheese.
- Place the egg on top of the cheese, followed by the pickles and cabbage.
- Place the other slice of bread on top.
Chapaguri
Chapaguri
Chapaguri, aka ram-don, is a mix between Chapagetti jjajang ramen noodles and Neoguri seafood udon noodles. The original recipe has no meat. Chapaguri has recently had a resurgence from the Academy Award winning movie Parasite. In the movie, the family adds sirloin to highlight their rich lifestyle.Simply bring a small pot of water to a boil. Add in both packs of noodles and the vegetable packet that comes with the Neoguri. Save the seasoning packets. Boil for 4 minutes. Drain the noodles. At the same time, sauté the sirloin in butter. Add in the noodles and both the seasoning packets. Cook for 2 more minutes to incorporate all of the flavors.
Servings: 2
Ingredients
- 1 package neoguri noodles
- 1 package chapagetti jjajang noodles
- 2 tbsp butter
- 12 oz top sirloin cut into 1” pieces
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Boil both packages of noodles with the vegetable packet that comes with the neoguri for 4 minutes. Save both of the seasoning packs. Drain the noodles.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Sauté the sirloin for 3 minutes until browned. Season with garlic powder and black pepper.
- Add in the noodles, seasoning packs, and the last tbsp of butter.
- Cook for 2 more minutes.
