(country music)
Hi everybody~!
You know where I am?
I am in Portland, Maine.
Today I woke up early in the morning, went to the seafood market.
I bought the fresh fresh and large size lobster.
I've been always interested in tasting real lobster caught in Maine, this area.
Because,
in Maine it's very famous for lobster.
So I just brought this, and these guys are in the refridgerator.
Today we are going to make lobster gimbap.
You know gimbaps? Seaweed rice roll?
So, this is so tasty you will love that.
Lobster roll,
it means that like buns, inside buttery lobster, like a sandwich style.
But, we can make this Korean style, like a gimbap.
Let's start!
To make gimbap, I need rice,
so I made this already.
Salt.
And,
sesame oil.
Mmmm,
smells so good, I love sesame oil.
One of my readers,
she's American, she had never tasted any Korean food before.
But now,
she said, "Maangchi, you're always, 'Sesame oil sesame oil.'
Now,
I'm a really big fan of sesame oil, in my house, always I stock my sesame oil."
That's what she said.
It's funny, isn't it?
Because of sesame oil, a little like a tan color.
Mmm
Even by itself, it's delicious.
Okay, I'll put there and then now,
I'm boiling huge pot
filled with just boiling water.
We're going to cook lobster, come on!
Sorry~
I'm going to boil just around twenty minutes.
So, just let it boil,
and then meanwhile, we prepare some ingredients.
Three gim.
And this danmuji.
Good size.
Carrot.
For this lobster gimbap,
I'll use just fresh vegetables,
because it's more crispy and tastes better.
Let's do cucumber.
Danmuji, I just brought this on the way.
I just wrap this in my plastic wrap,
and then all the way I brought this.
But, if you don't have,
that's okay, you'll just use just carrot and cucumber.
So, colorful ingredients are ready.
So, twenty minutes,
Oooh,
look at this color! Nice!
Okay,
it's done.
Then, let's take this to sink.
Cold water.
Wow, huge!
Beautiful.
(laughs)
Look at this!
(laughs)
Look at that~
And then still really hot,
we're going to take out this meat from this.
And then,
just here, twist it.
Easy.
So, water come down through the strainer, your basket.
And then, this guy also.
The head is too hot!
Lobster tail is good, isn't it?
Use your kitchen shears.
Awesome.
It's knuckle and claw.
Many people love knuckle meat,
but I prefer tail.
And the other side.
Open~
Here you go.
Ooh, coming out, this meat.
And so, let's use
scissors.
Perfect.
Here you go.
Nice!
Now, head.
Only head part.
Really huge head.
So, some people throw away.
You know, I cannot understand, really delicious inside.
We eat all.
So, head meat,
there are some meat here,
and this part is so nutty and tasty.
There's lots of meat.
So, we have only these guys, like sticks.
How you guys eating this?
Just.
Lobster is expensive, so we have to eat all.
With your two fingers,
squeeze this.
And it's coming out, like this.
So, I'm going to toast my gim, make more crispy.
I brought my burner.
Let's make strips, this lobster.
I'm not going to use my cutting board, because cutting board, I'll make gimbap.
So, I'll just cut using scissors.
But, you can use your knife on the cutting board.
Here,
you see there's some little intestines, take it out.
Let's roll!
Roll the gimbap!
I forgot to bring my gimbap mat,
but without mat, you still can make it.
And if you want to learn how to roll using mat,
check out my traditional gimbap recipe.
Just without mat, we can make it.
Okay, and then, this is gim, shiny part and rough part.
Shiny part down.
This rice is already seasoned,
so lobster I didn't add any salt here.
When you spread the rice, really thinly,
otherwise the rice, too much rice, is not tasty.
Let's do first,
cucumber,
all fresh,
even never seasoned this,
add this,
danmuji,
and lobster.
Wow.
Big.
Just lift this,
and then go
the other part, rice.
Grab tightly.
Press down, like this.
And then, roll~
Seam part down.
Here in Maine,
nobody make Korean style lobster gimbap.
They make chowder, they make some steamed.
Nobody makes,
but
this is going to be most most delicious.
If you make this kind of gimbap, it'll be top top top.
(chuckles)
Huge lobster~
Look at this.
Just press with your hand.
Can you imagine the taste?
It's very crispy,
and
lobster is chewy, rice is chewy, with sesame oil.
Wowow, smell good.
For nice clean cut, you need the wet towel.
Like this.
Wow, nice, isn't it?
So, edge part, I always eat.
Mmm
Some sesame seeds.
Look at that~
Isn't it pretty? (laughs)
Sesame seeds.
(slurps)
Some of you guys think, "Oh,
the beer looks more tasty
than lobster gimbap!" (chuckles)
It looks like a really plain gimbap,
but
expensive expensive lobster is inside.
What it taste like?
Mmmm
(snickers)
It can't be better. Really.
Mmmm
Chewy chewy chewy.
Crispy vegetables, soft and chewy, elastic lobster
plus that seaweed paper.
The flavors, like an ocean flavor.
It feel like the perfect rice cake I'm chewing.
You know Korean people love love love rice cake.
This thing,
I love that, I can scoop this, just eat.
Mmm
Oh, my God, so good.
Mmm
Delicious.
Cheers, everybody!
Today, we made lobster gimbap.
Enjoy my recipe.
See you next time~
Bye~