Two Chefs Ep18 Gimbap and Gyeojachae 김밥과 겨자채
- 10 years ago
Revealing recipes for Korean foods that have dazzled taste buds worldwide!
On episode 18, learn how to make two Korean favorites - gimbap and gyeojachae.
Gimbap is various ingredients wrapped in rice and laver. On Chef's Suggestion, learn how to make a variety of gimbap with creative ingredient combinations.
Gyeojachae, served with a sweet, sour mustard sauce, is a beautiful traditional dish boasting the harmony of traditional colors used in Korean cuisine.
Learn how to make gimbap and gyeojachae, two healthy Korean dishes, on the 18th episode of "Two Chefs"!
Recipe
1) Main-gimbap
1. Wash some non-glutinous rice and soak in water for 1 hour and drain. Cook in pot with 2 1/2 cup water for 5 minutes over high heat, 5 minutes over medium heat and 10 minutes over low heat.
2. Add salt and sesame seed oil to well-cooked rice and cover with plastic wrap.
3. Remove excess blood from minced beef. Make seasoning and marinate for 10 minutes. Roast in pan.
4. Cut carrots diagonally into 0.3cm-thick pieces. Stir-fry in pan with oil and 1/4t salt.
5. Cut burdock into 0.5cm-thick pieces. Soak in vinegar water for 1-2 minutes and drain.
6. Boil kelp stock and put in cut burdock. Close lid and cook over medium heat for 5 minutes and remove excess water. Season and boil burdock down for 5 minutes over medium heat and 15 minutes over low heat.
7. Break eggs and mix with salt. Filter and cook in pan with a bit of oil. Egg should be about 0.5cm thick. Cut in 0.7cm wide slices.
8. Trim and wash the spinach and blanch in boiling water (30 seconds) with 1t of salt. Rinse in cold water, squeeze excess water and season with 1/4t salt.
9. Slice pickled radish in long strips, 0.7cm x 0.7cm. Tap with paper napkin.
10. Place laver on roller and spread 1/3 of a bowl of rice on it. Place ingredients and roll tightly so the diameter is about 3-4cm.
11. Cut into 1cm-thick pieces and serve.
2) Sub-gyeojachae
1. Soak beef in cold water for 5 minutes and remove excess blood. Boil 1L of water and put in beef. Remove beef when water comes to a boil and rinse in cold water 2-3 times.
2. Boil 1L of water and put in beef, green onion, garlic, radish and soy sauce. Cook for 20 minutes over high heat before taking out the green onion, garlic and radish. Cook for another 30 minutes over medium heat.
3. Take out the meat and cut 1.5cm x 4cm x 0.3cm.
4. Cut cucumber into 4cm-long pieces that are 0.3cm thick and 1.5cm wide.
5. Carrots should be 4cm x 1.5cm x 0.3cm.
6. Peel pear and cut 1.5cm x 4cm x 0.3cm. Soak in sugar water for 10 minutes and put in sieve.
7. Separate egg whites from yolk. Make 0.3cm-thick jidan and cut into 1.5cm x 4cm slices.
8. Chestnuts should be cut 0.3cm thick.
9. Wipe pine nuts with paper napkin.
10. Make mustard sauce.
Mustard Sauce:
2T pear juice, 2T vinegar, 1t soy sauce, 1T sugar, 2t pine nuts, 1/4t salt, 1T fermented mustard
11. Place beef, cucumbers, carrots, pears and yellow-and-white jidan on a plate. Top with chestnuts and pine nuts and serve with mustard sauce.
On episode 18, learn how to make two Korean favorites - gimbap and gyeojachae.
Gimbap is various ingredients wrapped in rice and laver. On Chef's Suggestion, learn how to make a variety of gimbap with creative ingredient combinations.
Gyeojachae, served with a sweet, sour mustard sauce, is a beautiful traditional dish boasting the harmony of traditional colors used in Korean cuisine.
Learn how to make gimbap and gyeojachae, two healthy Korean dishes, on the 18th episode of "Two Chefs"!
Recipe
1) Main-gimbap
1. Wash some non-glutinous rice and soak in water for 1 hour and drain. Cook in pot with 2 1/2 cup water for 5 minutes over high heat, 5 minutes over medium heat and 10 minutes over low heat.
2. Add salt and sesame seed oil to well-cooked rice and cover with plastic wrap.
3. Remove excess blood from minced beef. Make seasoning and marinate for 10 minutes. Roast in pan.
4. Cut carrots diagonally into 0.3cm-thick pieces. Stir-fry in pan with oil and 1/4t salt.
5. Cut burdock into 0.5cm-thick pieces. Soak in vinegar water for 1-2 minutes and drain.
6. Boil kelp stock and put in cut burdock. Close lid and cook over medium heat for 5 minutes and remove excess water. Season and boil burdock down for 5 minutes over medium heat and 15 minutes over low heat.
7. Break eggs and mix with salt. Filter and cook in pan with a bit of oil. Egg should be about 0.5cm thick. Cut in 0.7cm wide slices.
8. Trim and wash the spinach and blanch in boiling water (30 seconds) with 1t of salt. Rinse in cold water, squeeze excess water and season with 1/4t salt.
9. Slice pickled radish in long strips, 0.7cm x 0.7cm. Tap with paper napkin.
10. Place laver on roller and spread 1/3 of a bowl of rice on it. Place ingredients and roll tightly so the diameter is about 3-4cm.
11. Cut into 1cm-thick pieces and serve.
2) Sub-gyeojachae
1. Soak beef in cold water for 5 minutes and remove excess blood. Boil 1L of water and put in beef. Remove beef when water comes to a boil and rinse in cold water 2-3 times.
2. Boil 1L of water and put in beef, green onion, garlic, radish and soy sauce. Cook for 20 minutes over high heat before taking out the green onion, garlic and radish. Cook for another 30 minutes over medium heat.
3. Take out the meat and cut 1.5cm x 4cm x 0.3cm.
4. Cut cucumber into 4cm-long pieces that are 0.3cm thick and 1.5cm wide.
5. Carrots should be 4cm x 1.5cm x 0.3cm.
6. Peel pear and cut 1.5cm x 4cm x 0.3cm. Soak in sugar water for 10 minutes and put in sieve.
7. Separate egg whites from yolk. Make 0.3cm-thick jidan and cut into 1.5cm x 4cm slices.
8. Chestnuts should be cut 0.3cm thick.
9. Wipe pine nuts with paper napkin.
10. Make mustard sauce.
Mustard Sauce:
2T pear juice, 2T vinegar, 1t soy sauce, 1T sugar, 2t pine nuts, 1/4t salt, 1T fermented mustard
11. Place beef, cucumbers, carrots, pears and yellow-and-white jidan on a plate. Top with chestnuts and pine nuts and serve with mustard sauce.