#DELISH PULLED PORK PLUS#
1 tablespoon plus 1 teaspoon brown (or white) sugar.8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained.5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips).1 large carrot, cut into matchsticks (about 1½ cup).½ pound beef skirt steak (or tenderloin, or ground beef).4 cups cooked rice ( the recipe is here, but make with 2 cups of short grain rice instead of 1 cup).5 sheets of gim (seaweed paper), roasted slightly (sometimes called “nori” from Japanese).This is the recipe, let’s get serious! Ingredients: (serves 2-3 : 5 rolls) My stories go on and on when I talk about certain food. What a touching story.Īll right, enough of the long introduction. You can imagine, some teachers end up with a lot of gimbap! Because it should be consumed that day, they usually share them with other teachers, or give them to students who didn’t bring their own gimbap. Many moms also send off their kids with an extra gimbap for their teachers, to express their thanks for the teacher’s hard work. We sat in the grass on the side of the mountain and shared our gimbap and other snacks like sweet candy, yang-gaeng, dried squid, peanuts, boiled chestnuts, and hard-boiled eggs with salt. Whenever the picnic was announced, the first thing to come into my mind was this delicious gimbap! On that day everyone brings gimbap from home, shares a bite with their friends, and tries to figure out which gimbap tastes better. It’s something that my mom used to make for me for my school picnic.
I’ve been making and eating this classic gimbap for years, much longer than my tuna gimbap. But I always wanted to do a classic gimbap video too, so here it is! So when I wanted to shoot a gimbap video, I chose it because I thought you guys would love it. The filling is my own invention – tuna stir-fried with soy sauce, garlic, ground black pepper, and sugar. I’d been using this recipe for years, even before YouTube was invented, and every time I took it to a party, it was always a big hit. Yes, years ago, I posted my tuna gimbap recipe with a tuna and avocado based filling. You may be wondering: “Maangchi, how come you didn’t post this classic gimbap sooner?” I like mayonnaise in my potato salad and in my sandwich, but not in my gimbap. Gimbap can be made with all kinds of fillings, and I like almost all of them, except for a few like mayonnaise. This recipe is a very authentic, classic style gimbap that I used to eat and make all the time. You can replace spinach with salted cucumber sticks, carrots with imitation crab sticks (or sliced and sauteed red bell pepper), and beef with sausage or ham. This recipe uses many colorful ingredients: carrot, eggs, danmuji, spinach (or cucumber), and beef. So as long as you can roll some rice in gim, you can say: “Check out the gimbap that I made!”įor fillings, you can use chopped kimchi if you’re in a hurry, or make a classic gimbap like I do in this video. If you do this, think about me when you unwrap your gimbap and sit down to eat! I’ll give you an imaginary compliment!īasically, gimbap is a seaweed rice roll made of gim (a sheet of dried seaweed) and bap (rice).
Oh, don’t forget some napkins and chopsticks! Packed with some water and an apple, my outing is more exciting knowing that it’s in my bag waiting for me.
I may spend one afternoon in Central Park here in New York, but before I do, I need to make gimbap. I can’t fully enjoy any activity or event unless delicious food is on hand.
Spring has come! It’s time for us to make something delicious, pack a lunch box, and go on a picnic.
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