(knife slicing)
(pleasant music)
- Hi everybody.
I wanna see and feel the beauty of nature with all of you!
Listen to the sound of waves.
(waves shushing)
Gorgeous.
Today's a little cloudy.
But yesterday was a nice, a sunny day.
I was very lucky to see a cute little baby seal.
She was just sunbathing right here. (laughs)
She was a stretching her flippers and even yawning.
And then eventually she just went back to the sea.
I hope she met her mum, was fed well and survived well.
Let's go inside home.
I will cook some quick and delicious food for you.
Today's a little chilly on the beach
and I came home and it's so warm and cozy.
Let's cook.
I wanna make delicious gimbap.
Gimbap is seaweed rice rolls.
Have you ever heard chicken gimbap?
Dakogogi gimbap.
Probably you'll be surprised.
It's not many ingredients I'm using, just chicken.
Chicken and danmuji,
yellow pickled radish.
One pound of chicken tenderloin.
These days in the supermarket,
really, really nicely well packed.
It's organic, non GMO certified chicken.
(laughs) Good quality.
I got this from the local grocery store
Tenderloin part is very tender. (laughs)
So I'm going to use this one pound of chicken,
but also you can use chicken breast and chicken thigh.
Then you can use.
What is it? (laughs)
Oh, it's muscle.
Okay, I'm going to take care of this guy first.
Okay and to make gimbap,
we need to make kind of thin strips.
Like this.
Next ingredient is milk.
I always use a little bit of milk
and make it really tenderized.
Tenderize and also the kind of chicken smell is gone.
So I always use, but
if we don't have, it's optional.
Just around a quarter cup,
I'm going to add it and mix together,
just a little bit.
This is whole milk.
(scrubbing)
(water running)
My cutting board and knife are so clean and this,
I'm just marinating this for at least 30 minutes.
You can keep in the refrigerator
or if you're cooking soon,
you don't have to put it in the refrigerator.
I'll just let it sit here.
Of course, I gotta make rice.
This is my small, cute rice cooker,
also I brought my rice cooker.
Let's make rice.
Okay, rice, chicken and danmuji.
Where is danmuji?
Here you go.
When I make gimbap, I always,
I have to carry danmuji
Kind of pickle taste, sweet, salty and sour taste.
Okay.
Dry it out little bit with a paper towel.
And let's slice.
I like to make it thin strips.
This guy, I will put it back.
So keep in the refrigerator.
Like this.
So thin strips,
can put it there.
We need the one or two garlic cloves.
(knife chopping)
So now 30 minutes has passed.
I'm going to squeeze out excess milk.
(water running)
And garlic.
And this is soy sauce.
Soy sauce, four teaspoons, which means
one tablespoon plus one teaspoon.
Honey, two teaspoons, honey or sugar.
One, two.
White ground pepper, quarter teaspoon
and then flour.
Just an all-purpose wheat flour, quarter cup.
I wanna make kind of a crunchy chicken.
So that's why I brought these bread crumbs.
Bread crumbs half a cup.
And then just mix by hand.
So wash your hands first (laughs) and mix.
And then one by one.
We don't use too much bread crumbs, just a little bit.
I wanna make it a little crunchy.
That's all.
So all this we'll use this.
Smells like garlic.
I know already, this is very tender and nice.
I'm going to use this bowl again.
So I have to wash very nicely with this scrub.
Just a half a cup oil.
I use my Grapeseed oil, but you guys can use vegetable oil
or just corn oil.
If it's bubbling then it's the right temperature.
Using tongs is very convenient and fast.
(oil sizzling)
Over medium high heat, I cook just seven minutes.
After seven minutes, it should be cooked thoroughly.
This is stove is not level.
So if I just let it cook then
all this oil come down here.
So I have to sometimes rotate like this
put some oil so that we cook this evenly.
All everything cooked evenly.
(oil sizzling)
So these guys are already cooked.
Thinner, thinner than these guys,
so I'll just push it away and focus on cooking these guys.
So the cooked ones, I will just transfer this.
All sides are crunchy and golden brown.
Next one, I'll turn down the heat to medium.
Let's see.
Thickest one, cut off.
So it's all white and all fully cooked.
(oil sizzling)
Still leftover, lots of oil.
More than a quarter cup leftover.
So look at this.
This is a kind of a nice chicken finger, nice.
And also a little salty
so you can use it as a side dish for rice by itself.
Also very tasty.
And then I'm going to bring my rice
and let's make gimbap.
So easy.
Isn't it? (laughs)
Let's see.
Let's see how many cups.
There's one cup.
Two.
Three.
Just three cups. A uarter teaspoon salt
and sesame oil, one teaspoon.
And mix.
Sesame oil always smells good.
Makes my mouth watery.
And let's cool down little bit.
Meanwhile, I'm going to toast my gim.
This gim, I always carry my gim.
It's roasted gim, but I like to toast more time.
So crunchy and more flavorful.
Usually gimbap is many ingredients.
Carrots, spinach and colorful
and then mixing together.
That's also delicious.
But this way, if you really love chicken by itself
or beef, you can just replace the chicken with beef.
(water running)
I'm going to wet my paper towel.
Wet paper towel.
When I cut it, I need to clean my knife.
Gimbal, and a bamboo mat to make these seaweed rice rolls.
I will use this.
Sometimes I don't use this, I just use my hand.
That's it.
It's kind of an easy way.
But today I feel like using this.
Why not? (laughs)
This is gim, and this side is the shiny side
and this is the rough side, rough.
And this is the long edge and the short edge.
Long edge is just in front of you, like this.
I will kind of divide this around four.
Rice,
spread rice, evenly, very thin.
This gim, the seaweed paper smells so good.
When I spread rice, already really nice.
Look at this.
We gotta spread really thin.
In the old days, we made a really thick.
Thick gimbap, and inside the filling was a small portion.
But still we enjoyed that kind of gimbap,
but these days, not many people love to eat a lot of rice.
So a small portion of rice and a lot of filling inside.
So just leave this one inches from the edge.
And danmuji
and then just lift this.
This edge is going here, exactly.
And push this with your hands, fingers
and like this.
Press it down and just just roll it up.
And next.
This yellow stuff is burnt rice.
Don't worry.
Okay and then chicken again,
danmuji
Gimbap for Koreans are very, very meaningful
because everybody will remember, any Korean,
we have picnic days, like twice a year
in the springtime and fall season at school.
We go on a picnic for the whole day
and mom is making gimbap, always.
When I was young, my mom made gimbap
in the early morning for me.
I was so excited.
"Wow, my mom makes gimbap!"
And when I raised my children, also, when I made this gimbap,
they probably must have been very excited.
Only a few pieces of chicken are left over.
And, let's cut up.
You can use a brush, but I use my hand like this.
Sesame oil.
I use my hand like this.
Easy and fast.
So sesame seeds.
(knife slicing)
And sticky, sticky rice.
So I cleanup.
(knife slicing)
And let's eat.
I wanna eat outside.
I'm so hungry today.
Let's eat.
(pleasant music)
Mm. (laughs)
It tastes like a chewy savory rice cake.
We use only two fillings, but they perfectly match each other.
We made it, Dakogogi gimbap, chicken gimbap.
Enjoy my recipe.
See you next time.
Bye!
(pleasant music)