Archive for the ‘Korean’ Category

Kimbap (korean sushi rolls)

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Kimbap (or gimbap, or Gim-Bahp) is basically korean sushi, but without the raw fish.  It consists of rice, meat and vegetable rolled in a seaweed wrapper. They are incredibly addictive (probably because of the naturally occurring MSG in the seaweed?).  The ones I had at a friend’s house consisted of vienna sausage, egg and pickled radish.  You can use other forms of protein, like canned tuna, or strips of  bbq beef.  My husband had a craving for kimbap this past weekend and we couldn’t buy pickled radish, so we sliced regular pickles instead. It sounds like an odd combination, but the taste actually works.  They require some time and effort; we probably made these a total of 10 times in the past couple years before we mastered rolling something that resembled sushi. But practice does make perfect. In the picture above, I rolled the big ones (my husband jokingly nicknamed them ‘fat boys’), and my husband rolled the smaller ones (I didn’t nickname his because it’s not a competition for me).

Kimbap (makes roughly 10 rolls)

Ingredients:

  • 3 cooked eggs, cut into strips (directions below)
  • 2 cans vienna sausage, cut lengthwise into 4 strips each
  • 5 pickles, cut lengthwise into 4 strips each
  • 6 cups cooked sushi rice (2 cups uncooked)
  • 1/4 cup sushi vinegar
  • 3 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. sesame oil
  • 10-12 seaweed sheets
  • bamboo mat for rolling sushi

Directions:

1) Whisk 3 eggs with 1 tsp. oil. On medium-high heat, pour egg mixture into wok, cook for 1 minute, then flip and cook another 1-2 minutes. Do not scramble. Cool on cutting board, then cut into strips.

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2) Prepare ‘sushi making station’ with 3 bowls for egg strips, slices of meat, and slices of pickles, all roughly the same thickness/size as shown below. Don’t worry about the lengths, you can tear them to fit the rolls later on. Have bamboo mat(s) and seaweed sheets ready.

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 3) Cook 2 cups sushi rice in rice cooker. As rice is cooking, have vinegar, sesame oil, salt and sugar ready.

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4) Leave rice to steam in rice cooker for 10 minutes after it is finished cooking.  Then scoop the rice into a bowl, and mix the ingredients (above)  into the rice.  Immediately begin making rolls while rice is still hot.

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Step by step directions on how to roll sushi:

1) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put strips of egg, meat and pickle on top of rice an inch above bottom of sheet.

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2) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. 

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3) You don’t need the bamboo for this part, so take bamboo off the roll as shown below.

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4) Finish rolling the sushi by hand.

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5) Place rolls seam side down on cutting board.

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6) Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.

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Below: the ‘rejects’. These are the odds ‘n ends, we usually eat these rejects first because we’re perfectionists, and we don’t like seeing them on the table for long, so they go fast.

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They go really well with beer.  I think all korean food goes well with beer. I wish we had banchan….

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Pa jun (korean pancakes)

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Pa jun is a korean pancake that is usually served as a snack, appetizer, or side dish.  It’s crispy on the outside and chewy on the inside, with fillings consisting of vegetables and/or seafood. The pa jun I usually order out at restaurants consist of scallions, squid, oysters, scallops and shrimp. I made mine with chopped scallions and shrimp, but you make it to your own preference.  I also split my batter into two parts for two pancakes, so it would cook faster, and so my husband and I wouldn’t have to fight for the one dish. You can make one whole pancake if you’d like, but it is very tricky flipping the pancake over in the pan when it’s so big, especially with splattering oil.

Ingredients:

  • 1 bunch of scallions, chopped
  • 10-12 shrimp, chopped
  • 3/4 cup korean pancake batter
  • 1 cup water
  • oil

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Directions:

1) Mix batter and water in bowl.  The consistency should be of very thin american pancake batter.  Add scallions and shrimp.

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 2) Coat skillet with thin layer of oil on medium high heat.  Pour half the batter into skillet. Wait 2-3 minutes, gently lift pancake to see if the bottom is golden.  If it is, use 2 spatulas (or 1) to flip pancake over.

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3) Let it cook until it’s golden on the other side, around 4-5 minutes.

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4) Slide it off the pan onto a plate. Serve.

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