Inspired Donggeurami Gimbap from “The Extraordinary Attorney Woo”

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Chrisse en place

Ingredients

  • 1
    thin slice Lite SPAM
    sliced along wide face of SPAM block
  • 1
    tbsp EVOO
  • 1/2
    tsp Coconut Sugar
  • 1/4
    cup Kimchi
    chopped
  • 1
    tbsp EVOO
  • 1
    Egg
  • 1
    Roasted seaweed sheet
  • 1/4
    cup white rice
    steamed
  • 2
    tbsp Whole grain mustard

Instructions

1
This folded kimbap recipe is inspired by the “Dong Geu Rami Kimbap” from the popular Netflix show, the Extraordinary Attorney Woo. Hope you enjoy!
2
Add 1 tbsp EVOO to skillet over medium heat. Cook 1 thin slice Lite SPAM (sliced along wide face of SPAM block) for 2 min on each side or until lightly crisped.
3
Set aside cooked SPAM and add 1/4 cup Kimchi (chopped) to the skillet. Top with 1/2 tsp Coconut Sugar and sauté for 2 min or until kimchi is lightly charred.
4
Set aside cooked kimchi, and add 1 tbsp EVOO to the skillet and 1 Egg. Flip egg after about 1-2 min and let it cook for another 2 min for an over easy egg.
5
Cut a slit up from the bottom half of 1 Roasted seaweed sheet.
6
Spread 1/4 cup white rice (steamed) into thin layer on bottom left quadrant of sheet. Add egg, kimchi, spam to other quadrants (clockwise order).
7
Spread thin layer of 2 tbsp Whole grain mustard over SPAM.
8
Fold rice quadrant up over egg quadrant, and continue folding across clockwise, and finally down over SPAM. Wrap tightly in plastic wrap, slice in 1/2, & enjoy!
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This folded kimbap recipe is inspired by the “Dong Geu Rami Kimbap” from the popular Netflix show, the Extraordinary Attorney Woo. Hope you enjoy!

Mul-Naengmyeon (Korean Cold Noodle Soup)

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Chrisse en place

Ingredients

Broth ingredients

  • 1
    Onion
  • 1.5
    lb Beef brisket
  • 1
    pack Dried anchovy and dashima
  • 16
    cloves Garlic
  • 12.5
    cups Water
  • 1
    tsp Whole white peppercorn
  • 1
    Leek
    white end
  • 5
    g Ginger

Broth seasoning ingredients

  • 2
    tsp Salt
    or to taste
  • 1
    tbsp Mirin
  • 1
    tsp Coconut sugar
  • 1
    tbsp Soy sauce

Pickled Korean Radish Topping

  • 1
    tsp Salt
  • 4
    tbsp Coconut sugar
  • 2
    cups Korean radish
    thin wide strips
  • 4
    tbsp Rice vinegar
  • 1
    tsp Gochugaru

Pickled Cucumber Topping

  • 3
    tbsp Rice vinegar
  • 4
    Mini cucumbers
    thinly sliced
  • 1
    tsp Salt
  • 3
    tbsp Coconut sugar

Other Toppings

  • 2
    Soft-boiled eggs
  • Yellow mustard
  • 1/2
    Korean pear
    peeled, julienned
  • 360
    g Dried buckwheat noodles

Instructions

1
This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.
2
Soak 1.5 lb Beef brisket in cold water for about 45 min, changing water every 15 min. Drain the water.
3
Add beef,1 pack Dried anchovy and dashima,1 Leek (white end),16 cloves Garlic,1 tsp Whole white peppercorn,5 g Ginger,1 Onion,12.5 cups Water to large pot.
4
Simmer 15 min, remove anchovy & dashima pack, & simmer for 30 more min. Discard aromatics and set aside beef brisket.
5
Season soup with 1 tbsp Soy sauce,1 tbsp Mirin,1 tsp Coconut sugar,2 tsp Salt (or to taste). Let it cool & store in freezer with freezer-safe bag until slushy.
6
Let the beef brisket cool slightly, and cut thinly against the grain into 2-3” pieces. Store & refrigerate in sealable container with some soup to keep moist.
7
Mix 2 cups Korean radish (thin wide strips), 4 tbsp Rice vinegar, 4 tbsp Coconut sugar, 1 tsp Salt, 1 tsp Gochugaru. Store in the fridge.
8
Prepare 1/2 Korean pear (peeled, julienned).
9
Cook 360 g Dried buckwheat noodles for about 4 minutes or according to package instructions. Drain noodles and rinse under cold water until noodles are chilled.
10
Add some noodles, icy broth, and toppings (optional 2 Soft-boiled eggs) to bowls. Season with a bit of rice vinegar and Yellow mustard to taste. And enjoy!
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This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.

Bulgogi Jeongol (Beef Hot Pot)

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Chrisse en place

Ingredients

Bulgogi Marinade

  • 1/3
    cup mirin
  • 1
    teaspoon ginger
    peeled, julienned
  • 1
    tablespoon garlic
    peeled, crushed
  • 1/2
    teaspoon ground black pepper
  • 1/3
    cup coconut sugar
  • 1
    tablespoon toasted sesame oil
  • 1
    tablespoon honey

Dried Anchovy & Dashima Broth

  • 1
    pack dried anchovy and dashima
    or 2 large dried anchovies and 1 (3-inch square) dried dashima
  • 3
    cups water
  • 2/3
    pound top round beef
    thinly sliced
  • 1/8
    teaspoon toasted sesame seeds
    optional
  • 1/4
    yellow onion
    peeled, chopped
  • 2
    Bosc pears
    peeled, chopped
  • 1/3
    cup dark soy sauce
  • 50
    grams sweet potato starch noodles
  • 3
    green onions
    2" pieces
  • 1/2
    zucchini
    julienned
  • 1/2
    long hot red pepper
    thinly sliced
  • 1
    cup Napa cabbage
    3" pieces
  • 1/2
    yellow onion
    thinly sliced
  • 1/4
    cup enoki mushrooms
    optional
  • 1
    carrot
    1" pieces
  • 4
    shiitake mushrooms
    thinly sliced
  • 1/4
    (14-ounce block) firm tofu
    drained, patted dry, and sliced

Instructions

1
Purée the 2 Bosc pears (peeled, chopped) and 1/4 yellow onion (peeled, chopped) in a blender with 1/3 cup dark soy sauce.
2
Mix the purée with 1 teaspoon ginger (peeled, julienned), 1 tablespoon garlic (peeled, crushed), 1/3 cup mirin, 1/3 cup coconut sugar, 1/2 teaspoon ground black pepper, 1 tablespoon toasted sesame oil, and 1 tablespoon honey. This is the bulgogi marinade
3
Mix 2/3 pound top round beef (thinly sliced) into the marinade, and refrigerate for at least 4 hours (preferably overnight). This is the bulgogi. (You could also marinate up to 1 pound of thinly sliced beef and reserve any extra bulgogi to sear separately
4
Soak 50 grams sweet potato starch noodles in hot water for 20 minutes. Drain the water and set the noodles aside.(You can complete some of the following steps while they are soaking.)
5
Add 3 cups water to a small saucepan and 1 pack dried anchovy and dashima (or 2 large dried anchovies and 1 (3-inch square) dried dashima). Bring it to a boil and let it simmer covered over medium-low heat for about 15 munutes. Discard the dried anchovy a
6
Prepare the 1/2 yellow onion (thinly sliced), 4 shiitake mushrooms (thinly sliced), 1/2 zucchini (julienned), 3 green onions (2" pieces), 1 carrot (1" pieces), 1/2 long hot red pepper (thinly sliced), 1 cup Napa cabbage (3" pieces), 1/4 cup enoki mushroo
7
Place the napa cabbage, carrots, shiitake, zucchini, tofu, and optional enoki along the inner wall of a small pot. Add the onion, noodles, and bulgogi in the center. Top with the long hot red peppers and 1/8 teaspoon toasted sesame seeds (optional).
8
Add 1/4 cup of the reserved bulgogi marinade. Carefully pour in the 2 cups of dried anchovy and dashima broth and bring it to a simmer covered over medium heat. Let it simmer over medium-low for about 5 minutes or until the vegetables and meat are cooked
9
Ladle into bowls and serve immediately with some freshly steamed rice.
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Purée the 2 Bosc pears (peeled, chopped) and 1/4 yellow onion (peeled, chopped) in a blender with 1/3 cup dark soy sauce.

Jjampong (Spicy Seafood Noodle Soup)

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Chrisse en place

Ingredients

Dried Anchovy & Dashima Broth

  • 6
    cups water
  • 2
    packs dried anchovies and dashima
    or 4 large dried anchovies and 2 (3-inch square) dried dashima

Seafood

  • 8
    shrimp
    peeled, deveined, & rinsed
  • 4
    ounces squid tubes
    rinsed, thinly sliced
  • 8
    mussels
    scrubbed, debearded

Vegetables

  • 1
    carrot
    peeled, julienned
  • 1/2
    zucchini
    juliennned
  • 1/2
    yellow onion
    peeled, thinly sliced
  • 1
    teaspoon ginger
    peeled
  • 1/4
    red cabbage
    2-inch thin strips
  • 4
    shiitake mushrooms
    thinly sliced
  • 1/2
    pound pork loin
    thinly sliced strips
  • 2
    tablespoon green onions
    finely sliced
  • 3
    tablespoon cooking oil (e.g. canola oil)
  • 1
    tablespoon garlic
    peeled, crushed
  • 3
    tablespoons gochugaru
  • 1
    tablespoon mirin
  • 1 1/2
    tablespoon dark soy sauce
  • 1
    teaspoon table salt
    or to taste
  • 1/8
    teaspoon ground white pepper
    or to taste
  • 20
    ounces fresh Korean “Udong & Jjajang” noodles

Instructions

1
Simmer 6 cups water with 2 packs dried anchovies and dashima (or 4 large dried anchovies and 2 (3-inch square) dried dashima) over low heat in a small pot for about 15 minutes. Discard the dried anchovies and dashima, and set the broth aside.
2
Prepare the 1 carrot (peeled, julienned), 1/2 zucchini (juliennned), 1/2 yellow onion (peeled, thinly sliced), 4 shiitake mushrooms (thinly sliced), 1/4 red cabbage (2-inch thin strips), and 1 teaspoon ginger (peeled).
3
Prepare the seafood, 4 ounces squid tubes (rinsed, thinly sliced), 8 shrimp (peeled, deveined, & rinsed), and 8 mussels (scrubbed, debearded).
4
Heat a large pot over medium heat and add 3 tablespoon cooking oil (e.g. canola oil), 2 tablespoon green onions (finely sliced), and 1 tablespoon garlic (peeled, crushed). Stir for about 30 seconds or until fragrant. Add the 1/2 pound pork loin (thinly sl
5
Add the vegetables and 3 tablespoons gochugaru, and stir over medium heat for about 1 minute.
6
Add the prepared seafood, 1 tablespoon mirin, and 1 1/2 tablespoon dark soy sauce, and stir again for another minute over medium heat.
7
Add the dried anchovy and dashima broth and ginger, and bring the soup to a boil covered.
8
Let it simmer covered over medium-low heat for about 10 minutes or until the seafood is just cooked through. Season with 1 teaspoon table salt (or to taste) and 1/8 teaspoon ground white pepper (or to taste).
9
While the soup is simmering, bring about 10 cups of water to a boil in another large pot. Add 20 ounces fresh Korean “Udong & Jjajang” noodles to the pot of boiling water and cook it for one minute less than as directed in the noodle package instructions.
10
Add some of the cooked noodles, vegetables, seafood, and soup into bowls and serve immediately.
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Simmer 6 cups water with 2 packs dried anchovies and dashima (or 4 large dried anchovies and 2 (3-inch square) dried dashima) over low heat in a small pot for about 15 minutes. Discard the dried anchovies and dashima, and set the broth aside.