Main Dish - Gimbap/Rice Rolled in Laver

About this Food

Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

Ingredients & Quantity

360 g (2 cups) non-glutinous rice, 500 g (2½ cups) water

seasoning for rice : 3 g (¾ tsp) salt, 13 g (1 tbsp) sesame oil

50 g (¼ piece) carrot, 1 g (¼ tsp) salt

80 g (½ piece) cucumber, 1 g (¼ tsp) salt

70 g pickled radish

100 g burdock roots, 13 g (1 tbsp) edible oil

diluted vinegar : 17 g (1 tbsp) vinegar ,200 g (1 cup) water

seasoning sauce ① : 27 g (1½ tbsp) soy sauce, 15 g (1 tbsp) water, 6 g (½ tbsp) sugar 5 g (1 tsp) refined rice wine

80 g minced beef

seasoning sauce ②: 12 g (2 tsp) soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) chopped green onion 1.4 g (¼ tsp) minced garlic, 2 g (1 tsp) sesame salt, 2 g (½ tsp) sesame oil 0.1 g ground black pepper

120 g (2 ea)egg , 1 g (¼ tsp) salt

6 g (4 sheets) dried laver

26 g (2 tbsp) edible oil

Preparation

1. Wash the rice and soak in water for 30 min. drain water on a strainer for 10 min. (440 g).

2. Clean the carrot and skin (40 g). Clean the cucumber by rubbing and cut it into 20 cm-long, 0.7 cm-wide/thick. Take seeds area out (60 g), sprinkle salt and allow it to be marinated for 5 min. wipe excess water with cotton cloths.

3. Slice the pickled radish into 20 cm-long, 0.7 cm-wide and thick.

4. Skin off burdock roots (86 g), cut into 20cm-long, 0.7 cm-wide and thick, and soak in diluted vinegar for 2 min.

5. Clean blood of minced beef with cotton cloths and season with seasoning sauce② (70 g).

6. Beat egg and salt.

Recipe

1. Put the rice and water in the pot and boil it on high heat for 4 min. After additional boiling for 4 min. reduce the heat to medium and boil for 3 more min. When the rice become sodden, reduce the heat to low and steam for 10 min. (730 g). Season with salt and sesame oil.

2. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 sec. respectively.

3. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 min. add seasoning sauce ｨ stir-fry them on low heat for 10 min.

4. Preheat the frying pan and oil, stir-fry the beef for 2 min. on medium heat.

5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 min. for front side and 2min. for back side, to be 1cm-thick, cut it into 20 cm-long and 1 cm-wide.

6. Toast the laver on low heat. Upon the laver, layer steamed rice (150 g) evenly and placed the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3~4 cm diameter. Slice it at intervals of 1.5 cm-wide.

Main Dish - Janggukbap/Rice in Beef Soup

About this Food

Janggukbap is a dish made of cooked white rice in long-simmered beef broth, seasoned with soy sauce. In olden days, when a big event or festival took place in the royal court, janggukbap was served to the mobilized soldiers, musicians, dancers and singers because this dish is convenient for serving to the many people.

Ingredients & Quantity

300 g (1 and 2/3 cups) non-glutinous rice, 400 g (2 cups) water

broth : 200 g beef (brisket·shank), 200 g (1/5 ea) radish, 2.4 ㎏ (12 cups) water

seasoning sauce① : 6 g (1 tsp) clear soy sauce, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper

80 g soaked bracken

80 g skinned bellflower roots , 4 g (1 tsp) salt

150 g bean sprouts , 100 g (½ cup) water, 1 g (¼ tsp) salt

seasoning sauce② : 9 g (½ tbsp) clear soy sauce, 7 g (½ tbsp) minced green onion 5.5 g (1 tsp) minced garlic, 2 g (1 tsp) sesame salt, 4 g (1 tsp) sesame oil

13 g (1 tbsp) edible oil

6 g (1 tsp) clear soy sauce

6 g (1 ½ tsp) salt

600 g (4 bowls) warm steamed rice

Preparation

1. Wash the non-glutinous rice, soak in water for 30 min. drain water on a strainer for 10 min.

2. Clean blood of beef with cotton cloths, put the beef and radish in the pot. Pour water into the pot and heat it up for 10 min. on high heat. When it boils, lower the heat to medium, boil it for another 20 min. Take the radish out from the pot, and simmer for 40 min. more. Take the beef out and cool the broth down and filter through cotton cloths (1.3 kg).

3. Cut off durable part of the bracken, wash and cut it into 6 cm-long (75 g).

4. Cut the bellflower roots into 6 cm-long, 0.3 cm wide/thick. Fumble with salt, rinse in water and squeeze the water out (65 g). Remove the heads and tails of bean sprouts, wash them cleanly (140 g).

5. Blend seasoning sauce ①,②

Recipe

1. Put water and the rice in the pot, heat it up for 3 min. on high heat. When it boils, continue to boil it for another 4 min. lower the heat to medium, boil for 3 min. When the rice become sodden, lower the heat to low, steam it for 10 min.

2. Cut the boiled beef and radish into 2.5 cm-wide, 3 cm-long and 0.5 cm-thick. Season with seasoning sauce①

3. Season bracken and bellflower with 2/3 of seasoning sauce② Preheat the frying pan and oil, stir-fry the bracken and bellflower for 2 min. respectively on medium heat.

4. Put the bean sprouts, water and salt into the pot, heat it up for 1 min. on high heat. When it boils, lower the heat to medium, boil them for 3 min. and season with remained1/3 of seasoning sauce ② (110 g).

5. Pour the broth into the pot, heat it up for 5 min. on high heat. When it boils, add the seasoned beef, radish, bracken, bellflower roots and bean sprouts, boil them for 2 min. When it boils again, lower the heat to medium, boil for another 10 min.

6. Season with clear soy sauce and salt, bring it to a boil.

7. Place warm steamed rice in a bowl and add the beef soup.