Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. Gimbap is a childhood staple for everyone in Korea as it’s a portable meal wrapped up in gim. The portability is what makes this easy to eat at picnics or outdoor events. Get creative with your own ingredients, but for now you can try our version of this popular take-out food.
Rice: Place freshly made rice in a large, shallow bowl. Gently mix in 1 Tablespoon Jin Tuna Premium Seasoning Sauce, 1 Tablespoons Chung-O Extra Virgin Sprouted Sesame Oil, and a hefty sprinkle of Chung-O Roasted Sprouted Sesame Seeds.
Let it cool down, cover and set aside.
Carrots and Cucumbers: Cut carrots and cucumbers into matchsticks. Place on separate plates, adding ¼ teaspoon salt. Mix well and let both vegetables sweat for 5 to 10 minutes. Squeeze out excess water.
Spinach: Blanch spinach, rinse in cold water, and strain.
Combine the blanched spinach, 1 Trunas One Tablet Chopped Garlic, a dash of Jin Tuna Premium Seasoning Sauce, a drizzle of Chung-O Extra Virgin Sprouted Sesame Oil, mix well in a small bowl. Throw a pinch of Chung-O Roasted Sprouted Sesame Seeds.
Place a sheet of Manjun Gim Double Roasted Organic Seaweed for Gimbap on a bamboo mat. Evenly spread about ¾ cup of cooked rice over top of it..
Optional: Cut another sheet in half and place flat across the bottom half of spread. We did this more for a pretty visual effect, as the extra sheet can be seen in the center after slicing.
Place carrots and cucumbers to create a “wall” for the other ingredients. Try using the sturdier ingredients when placing, this way the looser ingredients stay put.
Once the rest of the ingredients are thinly layered out, use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
Repeat two more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top.
Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
Place on a plate and serve immediately or pack it in a lunchbox.
Japchae (잡채) literally means “mixed vegetables.” But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. This dish is a Korean favorite for special occasions and traditional holidays.
Serve it as a first course or side dish or over a bed of rice to make it a main dish.
6 ounces, 170 grams Korean potato starch noodles (dangmyeon, 당면)
Preheat oven to 450 F (232 C) and line one large or two small baking sheet with parchment paper or a silicone baking sheet.
Add cauliflower to a large mixing bowl and toss with oil to coat.
Prepare sauce in a mixing bowl, adding Jookjangyeon Gochujang, Chung-O Extra Virgin Sprouted Sesame Oil, Jookjangyeon Premium Soy Sauce, Father’s Hill Whole Grain Syrup, sugar, and Hansaeng Heavenly Red Pepper Powder. Whisk to combine. Then taste and adjust flavor as needed.
Add “wings” the sauce. Toss to coat generously then place on baking sheet.
Bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).
While baking, prepare any additional serving elements, few shreds of carrot, chop scallions, wash and lay out lettuce wraps.
Lay out the cauliflower wings over of the lettuce wraps. Garnish with carrots and scallions. Serve immediately
Bulgogi is literally translated into “fire meat”. Bulgogi is traditionally grilled, but pan-cooking has become popular as well. This dish is sometimes served with a side of lettuce with a dab of ssamjang, or other side dishes, and then eaten together. Using our ingredients makes this marinade sweet and salty, and all you need to add is meat and fire.
Skewered fish cakes in different shapes, simmered in a light savory broth is hugely popular, especially during cold seasons, you will see a crowd hovered around street food carts in Korea. Eomuk (aka odeng, 오뎅) is a processed fish cake made with pureed fish and other ingredients. The street version of fish cake soup is conveniently served on long skewers with the hot broth separated in a cup. The same warming comfort of fish cake soup can be prepared at home without the skewers and enjoyed as an everyday soup.
Beef tataki is a method of preparing fillet beef, then the meat is lightly seared, and sliced thin. For this recipe, we’ve placed the beef tataki into lettuce wraps - Korean BBQ style - and what better way to finish off the handful of goodness with a ssamjang dip!
Ssamjang is a combination of gochujang and doenjang, this sauce is what you get at most Korean BBQ restaurants. Combine 1 tbsp Jookjangyeon Gochujang, 1 tbsp Jookjangyeon Doenjang, ½ tbsp Father’s Hill Whole Grain Syrup, ½ tbsp Chung-O Sesame Oil. Mix until all ingredients have merged and become a smooth, sticky consistency. Sprinkle Chung-O Roasted Sprout Sesame Seeds to top it off.
Wash and separate leaves of the red leaf lettuce.
Thinly slice half of the cucumber into strips.
Prepare the steak with salt and pepper.
Evenly sear your steak on a skillet for one minute on each side, it should be rare on the inside.
Let it rest on a chopping board for 5 minutes then thinly slice your fillet.
Layer lettuce, sliced cucumber, then sliced steak.
Top the dish with the chopped scallions.
Serve with a side of ssamjang sprinkled with Chung-O Roasted Sprout Sesame Seeds. Add a small spoonful on each wrap to eat in one big bite.
Doenjang Stew, or Jjigae is one of the most popular and representative doenjang dishes, Korean comfort food. This recipe uses fewer ingredients, but that does not take away from the classic flavors of this traditional stew.
Roasted Korean sweet potatoes are a popular snack and loved by many. It’s a staple diet food in Korea, because they are fat free and rich in fiber. Make yourself a less guilty dessert with baked sweet potato and a nutty butter sesame oil dip.