I'm making gimbap today!
Gimbap, or seaweed rice rolls.
These days the weather is so good I'd like to go on a picnic.
We need gimbap! Very hot rice.
This is 4 cups of cooked rice.
So I'm going to add salt and vinegar. A quarter teaspoon of salt.
One teaspoon vinegar.
And mix.
I usually eat multigrain rice every day.
But when I make gimbap, I always use white rice.
Rice preparation is done.
I posted this tuna gimbap recipe a long long time ago.
In 2007 when I started YouTube at that time.
Because everybody loved my tuna gimbap. My coworkers loved it,
my friend, my family loved it.
So I chose this tuna gimbap.
My pan is heated. I like to panfry this crab meat.
Artificial crab meat.
When it's cooked, it's more soft.
And the outside is a little bit crunchy. Nice.
But I'm not going to ruin the color. Red color. So just quickly.
Next, tuna.
I'm going to strain this way.
Squeeze.
You don't have to squeeze tightly, just slightly.
And then... put it here.
So we need one garlic clove.
Sesame oil, one teaspoon.
One tablespoon soy sauce.
Ground black pepper, around a quarter teaspoon.
So make some flakes.
All this moisture is evaporated.
And just around 2 minutes, keep stirring.
So that this garlic and soy sauce and this little bit of sesame oil flavor is well mixed.
Ok and then stop cooking.
Around 1 tablespoon honey.
Of course you guys can also use sugar.
Or skip it. But when you add a little bit of sweetener like this, it's more tasty.
Sweet and a little salty mixture.
This is danmuji yellow pickled radish.
Cut off the top.
Like this. So you can just keep this here, not to spill this.
And then I'm going to choose this gim, look at that, it's this size.
Gim size here... and cut.
And we need 4. 4 strips.
And like this. Put the leftover back.
Like this.
This is an awkward size for gimbap.
But you just slice this into round discs
and just eat with noodle soup or jjajangmyeon, just serve.
With a rubber band, just close the top tightly.
And then you can even put it upside down, like this.
So keep it in the refrigerator. Once in a while take it out and again, like this.
This is the way that I always keep my danmuji in my refigerator.
And then, nice.
Yellow thing.
Four.
This one you can eat it as a side dish with rice, later. (laughs)
Tuna and red color, yellow color, all ready.
Next one is avocado so that's colorful, already colorful and delicious.
And...
You just... cut like that.
Then, using spoon scoop out.
You see? Here's something like black stuff. We gotta cut it off.
To prevent it from going brown, I use some lemon.
Too hard, let's make it smooth.
Only one, two, three, four, four fillings.
And let's make gimbap, here.
It says laver for gimbap
They call it laver, but I just call it seaweed paper.
Gim. Already toasted gim.
And there are 10 sheets but we need 4.
You see? Already toasted.
If it's not toasted, you can check out my other gimbap recipe
How I toast directly over the flame.
Toast side by side.
So we are going to make 4 gimbap.
And I'm going to divide this into 4.
And this is one portion.
And then, you see this gim? There is a rough side. Rough.
And the other part is shiny. Shiny part goes down.
Oh by the way this is a gimbal mat. Mat for making gimbap.
Rice is sticky so I just soaked this cloth or paper towel in cold water.
Like this.
I left around 1 inch on top.
I just divided this into 4 portions.
And put it here.
And then, see? This.
Maybe I cut it too big (laughs).
And this...
Like this. Lift this.
And this part, the ending part is going here.
Like this.
Then roll it up.
Nice. Gorgeous. Ok.
Nice.
A little piece of avocado.
So I just add some sesame oil. You can even use your hand.
So some sesame seeds, just like this.
So I'm going to use my tin container. This is my dosirak today.
When I visited Korea years ago I went to the antique store.
And they sold this. Actually, when I was young, I used this.
I used this, my friends were using, my mom was using,
This is a kind of rice container.
At that time we didn't have a rice cooker or rice warmer, nothing like that.
Our heating system is was called ondol.
A heated floor. Floor was really warm.
Not all of it was warm, but the part with the highest temperature
and we put this there with a blanket over top.
Freshly made hot rice, the rice is still hot for a couple of hours.
Even several hours.
I was so happy to find this: "Oh my God, this is sold in an antique store now!"
So I will use this as my gimbap container today.
So, clean with this.
We made tuna gimbap! It's heavy, heavy!
Mmm! (crunching)
So delicious! The key point about the recipe is
I seasoned and stir fried and evaporated all this water
and made kind of flaky tuna.
Make this and go on a picnic with this!
Today we made tuna gimbap. In Korean, chamchi-gimbap.
Enjoy my recipe! See you next time! Bye!