A Practical Guide to Korean Food and Korean Fusion Food

When I was making Kimchi Bokkumbap for lunch, my sister was helping me out. I said to her to cut neatly and put the ingredients neatly on a plate, because I need to take some pictures to post for the blog, and my sister was surprised because I haven’t posted recipes for Kimchi bokkumbap yet. I sort of did here, but it is more complicated because it has some extra ingredients and didn’t taste as good as this one, if I remember the taste right. (It was a very early post, so my cooking wasn’t as good as nowadays.)

This recipe is really simple and quick to make, you can also appreciate the Kimchi taste more (this implies that it has a stong Kimchi taste). It works really well with bacon and enoki mushrooms too. It was the best Kimchi bokkumbap I ever had.

Ingredients for 3 big eaters or 4 medium eaters

(Prep time – 5 minutes, Cooking time – 5 minutes )

• 1 cup of Kimchi (at least 1 week fermented)
• 3 ½ cups of steamed rice
• 1 pack of enoki mushrooms
• Bacon 150 g
• Minced garlic – 1/2 tsp
• Kimchi liquid – 4 tbsp (this is the sauce in the bottom of the kimchi container)
• Sesame seed oil – 1 tbsp
• Olive oil – 1 tbsp
• 3-4 eggs for topping (by the number of people)
• Some parched sesame seed (optional)

Prep

1. Cut the Kimchi and bacon into small pieces.
2. Cut off the root of the enoki mushrooms and rinse them.
3. Pan fry the eggs individually.

Cooking

1. Pre heat the wok for 10 seconds and add the olive oil then spread it well.
2. Add the garlic, stir it fast for 10 seconds.
3. Add the bacon and stir it until half of it cooks.
4. Add the Kimchi and stir it until 80% of it cooks.
5. Add the mushrooms, stir it for a second then add the rice.
6. Add the Kimchi liquid and mix all together throughly.
7. Add the sesame oil and mix it throughly with other ingredients.
8. Serve it on a plate (You can sprinkle some parched sesame seeds on top) add the egg on top.

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Vegetables and Caviar on Rice (Albap in Korean)

When I was in school, I was so jealous when some of my friends brought Yubu Chobap as a lunch on a school field trip day. Mine was just plain vegetable Kimbap like most of the kids, so my friend’s lunch box looked even more fancy, unique and so special. My mom never made any Yubu chobap for me in my life, so I always thought it is really expensive or hard to find.

Now, as an adult, I realized that it is very easy and cheap to get those ingredients at a supermarket, I sometimes buy instant Yubu chobap to brighten my day. – Though it is an instant version, so don’t get your hopes too high. It is my favourite non fish sushi by the way. It’s very more-ish.

Ingredients for 16 Yubu chobap (Big enough as one person’s meal or a light meal for 2 people)

(Expected prep and making time – less than 10 minutes)

• Freshly cooked white rice for 1 and half people (If I used a measuring cup, it would be about 2 cups, though I can’t guarantee. Use a bit less water than usual for cooking rice.)
• Yubu chobap package : It includes 16 Yubu (fried bean curd), flavoring sauce (clear liquid sauce), herb mix, and fried flavoring.

Steps

1. Pour the rice in to a bowl. (A big bowl, like a salad bowl is easier to use)

2. Pour out all the sauce from the packet on to the rice. (Though, I only used half of the herb mix, which is the green packet. It is really up to you.)

3. Mix the rice well with a spatula.

4. Hold the Yubu and open it.

5. Scoop out the rice from the bowl and fill the Yubu with it.

6. Serve it on the plate.

This is the packet I used, and different brands are also available. It was 1,950 won (US $ 2) at Homeplus.

As you can see, it is very simple, even a 5 year old child can make it. Good for picnic meals or when you don’t want to bother with heavy cooking.

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Vegetable kimbab

Tuna Rolls (Chamchi Kimbap in Korean)