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C |
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Kim bap (Korean style roll) Recipe |
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Ingredients: |
4 cups bap (cooked rice), 4
sheets kim (seaweed sheet, nori) |
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2 eggs, 1/2 carrot, 4 long
pieces danmooji (pickled yellow radish) |
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4 oz beef, 8 heads spinach, 2
imitation crab meats (6-7 inches length) |
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1/2 sheet square eomook (fish
cake) |
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beef
marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame
oil, 1/4 tsp minced garlic,
sesame seeds, pepper
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vinegar sauce:
1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp
sesame oil,
1/4 tsp sesame seeds |
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fish
cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2
tbsp sesame oil,
1 tbsp sesame seeds |
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 Eggs
- mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori)
length.
Beef - marinade for 5 minutes, sauté in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar,
sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.
Cool rice slightly.
Add vinegar sauce, mix well.
On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick. |
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j |
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Jeonbok jook (Rice porridge with abalone)
Recipe |
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Ingredients: |
1 cup rice |
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4 abalones |
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3 tablespoon sesame oil |
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soy sauce |
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 Wash
rice, soak in water for 30 minutes, drain.
Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of
abalone.
It tastes bitter, so I prefer remove it, but it is very
nutritious.
Slice thinly, then cut into very small pieces.
Heat pan, add abalone and sesame oil, sauté for 2-3 minutes.
Add rice, cover with 7 cups of water, stir and make sure nothing
sticks to the bottom.
Bring to a boil, reduce to simmer, don't stir too much.
Stirring makes the porridge gummy, so leave as it is until the
rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it's shape and get
mush.
Serve with soy sauce. |
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k |
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Kimchi bokeum bap (Kimchi fried rice)
Recipe |
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Ingredients: |
1/2 cup Kimchi (pickled nappa cabbage), cut into small pieces,
squeezed |
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1 cup cooked rice, 2 green onions |
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1 slice ham (any kind of ham or sausage works) |
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4 tbsp vegetable oil, 1 tsp sesame seeds |
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salt, pepper |
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 Heat
the pan, add oil.
Put kimchi in, fry until translucent.
Add ham and rice, keep stir.
When all ingredients are well mixed, finish with sesame seeds.
Salt and pepper to taste. |
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