A couple of weeks ago I randomly saw a clip from In the SOOP where the boys were eating the Kimbap (and sandwiches?) that V's mom made for them! This 30s clip got me craving some kimbap again lol!
Recipe/Ingredients:
- Medium grain rice cooled down a little bit after cooking
- Seaweed/Nori sushi wrapper (I like the roasted one)
- Sesame oil
Filling is whatever I want for the day. Here are some I use
- Daikon yellow pickled radish thing
- Surimi/Artificial crab stick
- Fish cake
- cucumber
- sauteed/seasaoned thinly sliced carrots
- Tuna salad
Bulgogi
Add some sesame oil to cooked rice. I sometimes skip this step and my kimbap turns out fine. But it's yummy with some oil for sure
I start with thinly spreading some rice on the seaweed wrapper, shiny side down! I leave about 2 inches on on side rice free
Press ingredients someehere in the middle
Roll by hand tightly or use a bamboo mat roller thing!
Wet one edge with a bit of water to seal the roll
I slice in little round pieces or sometimes eat like a burrito lmao if im on the go
That's about it! Easy peasy lemon squeeazy peasy. BONUS Jimin and JK making gimbap live:
- PART 1: Today we are gimbap chefs
- PART 2: Today we are really gimbap chefs
What about you? Do you have your own version of hobi toast? JKs noodle adventures? Please help a hungry ARMY and drop your recipe, secret ingredient, pics or prep process! Thank you!
by whyohwhy115
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Kimchi fried rice! I think it was JK who made in on the New Zealand ITS.
Hobi toast is a big fave in my house. I only wish bacon wasn’t so expensive 😬
Since becoming army I noticed I use sesame oil a lot more. I love adding sesame oil, soy sauce, and brown sugar to plain beef ramen. It makes it extra yummy
I can’t for the life of me remember if they mentioned or showed this anywhere but lately, once a week I make yachaejeon! I got so used to making it that I mostly prepare the cut up veggies upfront and then just make yachaejeon when I want to.
Usually I use:- mushrooms – either shiitake or button mushrooms- bell pepper- spring onion- cabbage- carrots
I cut up everything by hand except the carrots – those I grate because it’s quicker and the carrots end up being much softer, which I like. Mix it up with water and flour until I get the consistency I want, usually until it’s like a sticky mix on your fingers and then it’s baking/frying time!
Most of the time I eat them with a bit of soy sauce, but I sometimes dip them in a chilly sauce I made (so not to spicy), or some sort of a cream sauce.
Of note: if you want your yachaejeon to turn out crispier and you are using veggies that have a lot of water, remember to salt them first, leave them to rest a bit or as people like to call it, sweat them out, and then pour out the excess water or squeeze it out. If you don’t, once you make your batter, the longer they are resting while you are frying the more they are letting water out so the batter is losing the consistency you had from the start. And my personal tip, you could try to add a bit of mineral/sparking water to the batter. I usually do that with crepes and they turn out a bit more crispy so 🙂