I discovered David Lobovitz yesterday. Apparently a big name in the food blogging world and on the blog roll of many of my favourite blogs so I took a gander at his blog and discovered that he loves Korean food. That did it for me. Now he is on my blog roll.
Anyway, on to the 'fooooooood.' I love baked goods but when it comes to the main meals, I veer towards Asian. So, here's a great Korean recipe for Tuna Kimbap (Korean for sushi).
This is the lunch I made along with the lemon cupcakes. (A very sensible food combo. I know~) Just a note - this is not your traditional Korean kimbap. I guess this is classic 'fusion food.'
Recipe from Maangchi.com (here's a video of this recipe by Maangchi herself!)
- Sushi rolling bamboo mat
- 5-6 cups of cooked rice (made from 3 cups of uncooked rice)
- laver ("kim" aka the seaweed stuff)
- yellow radish pickle ("danmu ji" in Korean - can get it at almost any Korean stores)
- 1 avocado - skinned and chopped into long strips
- 1 C crabmeat
- can of tuna (in water or oil)
- 1/4 C of sesame oil for glazing
- For the tuna: 1 Tbsp soy sauce, 1 tsp ground black pepper, 1 tsp minced garlic, 1 1/2 Tbsp sesame oil, 1 Tbsp sesame seeds, 1 green onions chopped up into little bits
- For the rice: 1/2 Tbsp sugar, 1 tsp salt, 1 Tbsp white vinegar
*Traditionally, Kimbap rice, unlike sushi rice, is served plain . This is because the contents in Kimbap are very well seasoned. But somewhere along the way, people started to season Kimbap rice. Tse!
- Put the cooked rice in a large bowl
- Make your mixing sauce by mixing up the sugar, salt, and vinegar. Mix until the liquid looks clear (I used sushi vinegar which was fine)
- Mix the mixing sauce with rice and stir it evenly.
- Drain the canned tuna.
- Put the tuna on a heated pan and drizzle about 1 Tbsp of sesame oil over it. Toss it and cook it for 2 minutes.
- Add soy sauce, sugar, garlic, and black pepper. Cook for another 3 minutes while stirring.
- Remve from heat. Add green onions, the remaining sesame oil, and sesame seeds.
- This should be very flaky.
- Place a sheet of laver ("kim") on the bamboo mat and evenly spread a layer of rice in the centre. (Refer to the illustration - my pic of unrolled kimbap may not be helpful...still learning here.)
- Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice in a strip. Add radish, avocado, and crap meet in the same way on top of each other.
- Roll it up using the bamboo mat. Glaze the Kimbap roll with some sesame oil. You can use your hand or a brush for this.
- Cut the roll into 2-cm pieces.
Trust me. These are very yummy. You'll be the hit of the international potluck party. :D