(bright upbeat music)
- Hi, everybody.
I am in Rome, Italy.
I'm traveling.
I'm making samgak-gimbap today,
triangular shaped gimbap.
I'm staying in a hotel with a kitchen,
so I can make this kind of lunch so quickly.
It's originated from Japan, but we Koreans love this,
and even 7-Eleven in Korea they sell so many different,
tons of different kinds of samgak-gimbap.
What is the difference?
Inside the filling.
So today I'm making two different kinds, kimchi and beef.
I'm going to take this to Pompeii
because Korean lunchbox anywhere is so delicious.
Samgak-gimbap
We need bap.
Bap is cooked rice.
I made rice with one cup of rice.
I'll bring it here.
Some little burnt rice on the bottom.
It's nurungji.
So sesame oil just a little bit, half a teaspoon,
to give some flavor.
I don't add any salt here
because the filling is going to be salty.
This rice around 2 1/2 cups rice.
Okay.
Let it cool down.
This is a ground beef four ounces.
This kimchi is around a half cup.
So this is two kinds of filling.
This is a well fermented sour taste kimchi.
Garlic for beef later.
Mince my garlic.
So nurungji.
Nurungji!
My snack.
Chop it up really thinly.
So this kimchi, I need to squeeze out juice.
And squeeze the kimchi, you see, like this,
and I need to season this now.
And around one tablespoon gochujang,
and sesame oil, one teaspoon.
Home toasted sesame seeds, one teaspoon, and mix.
If you want you can add a little bit sugar,
but I will skip it because this kimchi is quite sweet
and also gochujang is sweet.
Smells good.
That's a familiar smell.
Next, beef.
And, meanwhile, I don't want to dry out my rice,
so I like to turn it over.
Okay, let's make beef.
One teaspoon sesame oil and beef.
(beef sizzling)
And stir this, cook.
And garlic.
So you can cook over medium high heat
around two minutes until no longer pink.
Soy sauce, one tablespoon.
Kind of a salty, so it has to be salty
because we didn't add any salt to the rice,
so one tablespoon.
And one teaspoon brown sugar or white sugar.
This basically, it tastes like bulgogi.
Sweet and salty and very flavorful.
And then, ground black pepper.
I add a lot about half teaspoon.
Not too much dry out, so that's enough.
It has to be little juicy and turn off.
So transfer this to my filling bowl.
So now all prepared, rice and two kinds of filling.
Let's make it.
And I'm going to show you
this kind of gim, seaweed paper,
especially made for samgak-gimbap.
So here you go.
Look at this.
You see, when you go to Korean grocery store
you will see triangular gimbap,
usually 10 sheets are just in one package,
and then you can also find them online cheaper,
very reasonable price like 50 sheets.
When I bought this, this came with this mold.
It's like attached like this.
You see, because the gim is inside
between two plastic papers.
When we make this gimbap, by time goes by,
it's supposed to be a little bit soggy
because the rice has some moisture.
This plastic wrap keeps this gim very crispy
until you are ready to eat this samgak-gimbap.
Very good invention.
So here, even sticker.
It has a sticker.
And so you see,
it says like in Korean, (speaks in Korean).
"Good looking." Kind of funny.
(speaks in Korean) is like kind of chatting with each other.
(speaks in Korean) means a thumb up.
It's empty and then you guys can write down your good wish
to somebody who eats this samgak-gimbap,
and like: "be happy! Like this.
So first, there's a gim part this.
This is like a number one.
There's a number two, three,
and like this, this part is nothing.
So this way exactly number one.
You see the arrow?
It's going up like this.
Right? And then this mold.
So I put it here and I'm going to make maybe around four.
So I divide it just approximately four.
And so put it here some rice.
I use all this tip, handle tip.
Just make this little hole here.
I like to add a lot of fillings.
And then,
and press down.
Cover with rice again.
And this one, presser.
So you can press.
This way, press down,
so that the rice sticks together.
And lift like this.
Like this.
Just a triangle shape.
Lift this and just wrap.
And sticker.
Here you go, samgak-gimbap.
Around two tablespoon you can add.
Add more rice.
Press down.
Just lift this mold and they going up.
This.
And this.
This.
Nurungji. (laughs) (crunching sound)
I made this with the four ounces of ground beef
and I can make four.
So if you decided to make the four and then that's it,
you don't have to make kimchi.
But I want to show you more diverse, so this is kimchi.
I like to show you how to wrap this.
Rice is seasoned with only sesame oil.
A real sesame oil smells really good, you know?
This kimchi also we can make four.
And.
Same method.
I made samgak-gimbap.
Four samgak-gimbap.
Two are beef fillings, the other two are kimchi version.
So still I have some leftover, lots of leftover.
If you don't want to make samgak-gimbap,
just use this when you make a bibimbap,
and then chop kimchi together just mix in the pan.
So pan fry. Really, really good.
Look at that. Cute, eh?
When I went to Korea, I bought.
Just in case I brought this, sometimes I use this.
Good for wrapping samgak-gimbap.
Very good. You don't need even a lunchbox,
kind of a harder container.
Just like anything, even you are using any plastic bag.
Let's go to Pompeii.
Eat lunchbox to see the Pompeii or to eat my lunchbox.
Both. Both make me so excited.
(upbeat music)
And I just watched the tour and with a lot of people,
and then saw this ancient city, Pompeii,
that was destroyed by a volcano.
Very interesting site and inside I can't eat.
You'll see number one tab.
Just like this.
And number two, both sides.
Like this and this.
You see how crispy this, the seaweed?
This paper is still really crispy,
and it's not soggy at all.
Then you can eat.
Mm-mm.
Look at that.
It's so yummy.
Can you hear the crunch sound?
This paper, you can see the paper is still very crunchy
and the flavors are so awesome.
That's why samgak-gimbap is so good.
Gim is so crunchy.
This is beef filling.
Mm.
So delicious.
So this recipe samgak-gimbap,
Korean triangle gimbap.
Enjoy my recipe.
See you next time.
Bye.
(bright upbeat music)