I haven't made any seaweed rice rolls (Gimpab) in years, and never with a bamboo roller. Wow! It makes it so much easier! The first roll was a mess, but the second better. I used purple rice, pickled turnip (yellow), sauteed cod (I made it), fresh spinach, Korean fish cake, and carrots. On the second roll I substituted crab cake for cod. An authentic version would also have cooked egg and mushrooms in addition to the veggies and crab. In Korea, restaurants add tuna salad, beef, fried shrimp, kimchi, etc. Hopefully mine will be as pretty next time! I need taste-testers... any volunteers?
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The container of kimchi Mrs. Jeong gave to me last winter ran out weeks ago! Ack! But I finally got some more from 할머니 Halmoni (Grandmother). For certain, if you are Korean, you never have a meal without rice, and so it follows, you can't have rice without kimchi! Yum! I must be Korean, because I eat rice daily, always miss it at any meals where I don't have some, and always want more kimchi!!! Well, at least Jeong says I'm Korean! :-) 김치 주세요 Kimchi Jusayo!!! (Please give me kimchi!) Koreans make massive batches of kimchi once a year, using 200+ heads of cabbage. The whole family is involved in this process (well, at least all the women. (Hehe, Just like Thanksgiving in the States!) Then it's stored to continue fermentation and eaten all year! Yum!
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iGallivant......can't get enough Korean Food!!! :-)) Archives
March 2022
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