It's time for
FOOD ADVENTURE PROGRAM FOR AWESOME PEOPLE!
the kimbap edition!
This time I said it right, because last time I kept going:
Wonderful Adventure Program for Awesome People, and I think we took it like four times?
That's WAPFAP!
So we realized that with a lot of these FAPFAPs that we're really quite mean to you
We keep on teasing you with all these sexy food shots that you can't have.
So we figured, why not show you something that you can make at home instead.
Now some of these ingredients might be difficult for you to find if you don't have an Asian supermarket in your neighborhood.
Hopefully a Korean Asian Supermarket. Make it more authentic
What we're gonna do is Martina's going to show you the traditional kimbap recipe
and feel free to do whatever you want, we're just gonna give you like the base ingredients
and then maybe you can make your own remix kimbap.
We've done some kind of like fusion kimbap.
So we're Canadian and it's Korean so it's ... Carean, Canarean, Canarys, Canarean, Koradian... Koradian.
To the kimbap-making mobile!
aka the kitchen!
~Nanana~Oh God [S] You're supposed to go that way.
Oh, you startled me, I didn't see you come in there
Oh! and me in my state, my goodness. I should go fix myself up
Well, I guess it's too late now that you saw me this way.
I thought today we could do something traditional from the traditional cookbook
casserole, chicken and dumplings, kimbap, you know, the normal kind.
I heard some of you out there were like, 'Isn't that like Japanese sushi?'
WELL IT'S NOT, IT'S NOT EVEN SIMILAR AND I'M REALLY SICK AND TIERED OF PEOPLE SAYING THAT
ahem, I mean sushi is totally different than kimbap
I understand why people call it Korean sushi, because it has a similar shape to California rolls that people are used to seeing
but it's totally different in taste.
So if you come to Korea, you're gonna be completely surprised.
Kimbap is like the sandwich of Korea
When people go on picnics, or they go on adventure and they need something to munch on
people pick up kimbap
That's really hard to say, Simon, 'People pick up kimbap.' Go! 5 times fast!
[S] People pick up kimbap, people pick up kimbap, people pick up kimbap, perpole pick up argh.
Okay, my turn, People pick up kimbap, People kick up, oohh.
...kimbap, people pick up kimbap, people pick up kimbap. Yeah!
Oh!
*manly engine noises?*
I mean, ehem, um,
Let's go over the ingredients.
First up is kaenip (깻잎). This is actually sesame leaves, they're a little bit bitter and have, I don't know a strong taste
and at first we didn't like them, but now we totally love them.
If you don't have this in your neighborhood you can just use spinach and you can just saute it really lightly
maybe with a little bit of sesame oil
but you don't want to make it like, super cookie, mushy spinach and that would be sad.
[S] Super cookie, super cookie sounds delicious.
[M] Super, oh, you mean like a cookie? I don't mean a cookie I mean like super cooked.
cookie
*???*
Next up artificial crab, I'm sure you could use real crab if your certainly really rich and have the time to like crack open and pull out all those little crab bits.
We're also gonna be adding processed cheese
I know this seems kinda like a North American thing but Korean people really do put processed cheese in their kimbap
[S] Why does it seem like every time we cook something Korean we add processed cheese to it and it weirds people out?
Ramen and now this
[M] 'Cause cheese is delicious?
[S] You make a very good point
Next up is burdock in English, which I actually had to look up the Korean to find out what it was in English
since I didn't know what it was. It's actually made from thistle plants. I don't know. You know, thistle
the ones that get stuck in your pants, and your like, 'There's thistles everywhere!' Ahh argh! No? Just me?
I actually don't like it that much. I find it just flavorless and weird and crunchy and chewy, but if you'd like to make a more
traditional kimbap, you should probably put that in.
Next up is danmuji, this is moo, moo is like a gigantic radish, those huge white ones
If guys watched Spirited Away, with the radish spirit, in the elevator with the girl, he's like this huge white guy
and he like looks at her and is really awesome.
and this has been pickled that's why it's yellow, it's not normally yellow. It's pretty good.
[S] Pickling things makes them yellow? Why are my pickles green then?
Well if ya pickle the moo cabbage and ...
ABORT
One of the last ingredients we have here is gim (김).
This is special for, oh, '김', I'm like, 'It's '김', everyone knows what '김' is,' it's seaweed.
and this is like a gigantic piece of seaweed, so you don't want to get the little packages,
or you could, you'd have really cute little bebe kimbaps! Simon why don't I make baby kimbap rolls?
I have little tiny packages inside the cupboard.
[S] Answer's no.
This is what you need for the outside of your kimbap
and I also have some raw eggs, we're gonna be just taking the the eggs and pouring them over on top afterwards.
[S] Not raw
[M] Hahaha I make joke! Simon even fall for joke!
I saw his face, he's like, 'What you talk about woman?'
We're gonna be frying this in a pan like an omelet
and then slicing it up into little thin pieces.
For sauces we're gonna add mayonnaise.
Oh, mayonnaise.
Korea loves its mayonnaise.
It's on all kinds of things, pastries and in kimbap, and on pizza and...
This particular brand of mayonnaise is my favorite because it's called 'Delicious Mayonnaise'.
Why buy any other kind if you could buy 'Delicious Mayonnaise'?
[S] Word.
They're like; delicious mayonnaise,
poopy mayonnaise, so-so mayonnaise, this mayonnaise is not very good but above the poopy mayonnaise
and you're like, hrmm, choices
and last we have sesame oil we're just gonna be using that to brush on the outside afterwards, it gives it like a nice flavor.
I feel like I'm forgetting something important Simon.
[S] Num num num
[M] What am I forgetting?
[S] Nuum num num
[M] What's that?
[S] Num num
[M] Oh, Mister Cuckoo rice cooker
forgot about him.
RIIIICE!
..We need rice.
Last thing we need is a rolling mat
you can actually get these in Japanese or Korean stores
It doesn't matter what kind you're using.
You'll need that for actually rolling it out.
Very. Freakin'. Important.
...♪♪♪...
And now to unwrap all my plastic things!
♪Lananana...♪
Ready!
Good to go.
[S] You just dropped some of your crab
[M] ...No.
Alright we're ready to assemble,
I have a little tiny brush nearby, and I have some sesame oil
that I'll put on the outside, and I have water because I want to be able to seal the roll after I roll it
I actually feel really nervous to do this even though I've done it, like, a lot with, like, my Korean friends and my students
I just feel like nervous to do it on camera 'cause people are gonna be like, 'Your technique's not good.'
and then I'll be like, sad
I'm only a level white belt when it comes to kimbap rolls
There are two sides to this; there is not shiny side,
and then there is-- *Juliet by SHINee*Juliet side down
~na na la~ Shut it SHINee!
*♪humming♪*
Okay I just got my hands a little bit wet because I know that I'm gonna be probably patting this down
You're looking for about a cup
or less or so. You don't want this to be too thick cause as you roll it it'll get thicker and thicker
and I hate going to Kimbap Chungook and buying kimbap and it's like rice and a single piece of like tuna
or something, and by tuna I mean canned tuna, so...
Alright, let's start.
I'm just gonna start spreading this out like so
This is really toasty and makes my fingers burn a little♪
but that's okay, 'cause I worked in a pottery studio, so my fingers are like oven mittens♪
thank you All Fired Up located in Etobicoke for pottery fun♪
pretty sure I still remember the phone number (416) 233- don't remember the rest♪
I lied...♪
Putting in the leaves first, this is just to prevent things from becoming too soggy underneath it
♪♪♪
Add some mayo, hopefully it won't be like;
MAYO
*bluph*
All the way across.
Oh God that's, like, a lot of mayo
[S] Oh God
[M] I'm gonna have to, like, emergency spread this mayo.
[S] The rice is all hardening up already as we speak.
[M] It's fine
M'kay you wanna roll it, and you wanna kinda squeeze as you're rolling in
If you don't apply pressure then it creates a massive problem.
[S] Okay.
[M] So I'm tucking with my fingers here
[S] Uh-huh.
♪♪♪
Okay, I'm gonna add a... tiny dash of water to the edge here...
...And now I'm just gonna give it some squeezies here...
Perhaps I added a little bit too much mayo.
[S] Does seem that way.
[M] Um... now to take a paper towel and wipe off the mayo
[S] That is definitely a part of the process
[M] It is definitely part of the process
*Martina humming again*
Almost finished, I'm just gonna put a little bit of sesame oil and brush it on the outside of it.
♪♪♪
So the kimbap roll we made today is kinda like the main, basic kimbap roll you can buy in Korea,
It usually costs like a $1.50 to $2
*Simon agrees*
but there's a whole bunch of different kinds, there's usually about like five kinds
{S] So that's it for this weeks FAPFAP
[M] Tune in next week for: WANK, where we go on adventures... Uh...
around Korea, now.
[S] Now. [M] And by now, I mean next... now.
[S] Don't forget to like and favorite this video and to subscribe for more FAPFAPs.
[M] Now to deliver our excess kimbap to our favorite coffee shop.
[S] 'Cause we can't eat these all.
No, and we're gonna force them to smile. We're gonna be like, 'Do you like them? It's our first time we ever made them.' *cue puppy eyes*
[S] They're going to love the Ranch one.
[M] Oh, you're gonna have to warn them.
[S] It's gonna be revolutionary.
[M] How are you gonna explain that to them? Oh gosh, okay let's get going. Bye guys.
[S] I'll be like, 'Special Canada sauce!'
[M] Ohhh gosh, okay, let's get going *shoves Simon off-camera* Bye guys!
♪♪♪