Sardine and Baby Bokchoy Gimbap with Sesame Toum

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Doug Choi

Ingredients

Sesame Toum

  • 20
    Cloves Garlic
  • 1/4
    Cup Lemon Juice
  • 1/4
    Cup Sesame Oil
  • 1
    Tsp Salt
  • 1/4
    Cup Vegetable Oil

Sardines

  • 1
    Tsp Maesil Cheong
  • 3.5
    Oz. Sardines Tin
  • 1
    Tsp Fish Sauce

Omelette

  • 1/2
    Tsp Salt
  • 1
    Tsp Mirin
  • 2
    Eggs

Rice

  • 1
    Tsp Sesame Oil
  • 1
    Tsp Salt
  • 1
    Tsp Rice Vinegar
  • 1
    Tsp Sesame Seeds
  • 2
    Cups Short Grain Rice
    Cooked

Other Fillings

  • 1
    Sheet Gim
  • 1
    Oz Dongchimi
  • Kewpie Mayo
  • 1
    Scallion

Gim

  • 2
    Sheets Gim

Baby Bokchoy

  • 2
    Heads Baby Bokchoy

Instructions

1
Let’s make Sardine and Baby Bokchoy Gimbap with Sesame Toum.
2
Let’s prep for the Toum. Peel 20 Cloves Garlic and slice them in half so you can easily remove the germ. Squeeze a lemon until you yield 1/4 Cup Lemon Juice
3
Blend 1 Tsp Salt with your Garlic in a blender. Stream in 1/4 Cup Vegetable Oil slowly. Alternate with lemon juice. Stream in 1/4 Cup Sesame Oil until smooth.
4
Chop the root of your Baby Bokchoy off and wash the leaves thoroughly.
5
Cut 1 Scallion into 2” lengths. Split the whites in half.
6
Drain a 3.5 Oz. Sardines Tin and marinate it in 1 Tsp Fish Sauce and 1 Tsp Maesil Cheong. Let sit for 30 minutes.
7
Best 2 Eggs with 1/2 Tsp Salt and 1 Tsp Mirin
8
Pour mixture into a non stick pan set on medium. As it cooks, roll it up and pour more. Roll up tightly in plastic wrap and cool in fridge for 30 minutes.
9
To a pan set to medium stir fry 2 Heads Baby Bokchoy with oil and a little salt. Set aside.
10
Mix 2 Cups Short Grain Rice (Cooked) with 1 Tsp Salt, 1 Tsp Rice Vinegar, 1 Tsp Sesame Oil, and 1 Tsp Sesame Seeds together in a bowl. Mix until combined.
11
Remove omelette from fridge. Slice in half lengthwise and crosswise. Take 1 Sheet Gim and slice it in half. Cut 1 Oz Dongchimi into 1/4” batons.
12
Lay one of your 2 Sheets Gim onto a plastic wrapped bamboo mat. Spread half your rice, leaving room at the top. Place one of your halved sheets of Gim on top.
13
Add your Sardines, Dongchimi, Baby Bokchoy, Onelette, and Scallions. Finish with Kewpie Mayo.
14
Roll up with the bamboo mat and press firmly on the roll. Wet the exposed end before rolling it completely up. Slice into 3/4” rounds. Repeat.
15
Plate your Gimbap rolls and serve with your Sesame Toum for dipping.
16
Enjoy!
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Let’s make Sardine and Baby Bokchoy Gimbap with Sesame Toum.

Family Meal Spaghetti from The Bear Contest #4

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Doug Choi

Ingredients

Infused Olive Oil

  • 1/2
    Cup Olive Oil
  • 1
    Tsp Red Pepper Flakes
  • 10
    Cloves Garlic
  • 1
    Oz Fresh Basil

The Sauce

  • 4
    Tbsp Butter
  • 28
    Oz. San Marzano Tomatoes
    Crushed
  • 1
    Halved Large Onion
  • 1
    Tbsp Salt

Padta

  • 8
    Oz Spaghetti

Garnish

  • Parmesan Cheese
    Grated

Instructions

1
Let’s make Family Meal Spaghetti from FX’s The Bear. This is based off of scenes in the Season Finale. It’s simple and a great foundation for a sauce.
2
Peel your Garlic. I like chopping off the root end to make it easier to peel the jacket off after smashing. Then slice a large onion in half and trim.
3
Open a 28 Oz. can of tomatoes. If they aren’t crushed, blend them with an immersion blender.
4
Combine 1/2 Cup Olive Oil, 10 Cloves Garlic, 1 Tsp Red Pepper Flakes, and a 1 Oz Fresh Basil in a cold pan. Set to medium and simmer for 10 minutes. Strain.
5
To a large saucepan on medium heat add 4 Tbsp Butter, 1 Halved Large Onion and 1 Tbsp Salt. Once browned, add 28 Oz. San Marzano Tomatoes (Crushed). Reduce.
6
After simmering for 30 minutes, add your infused oil. Mix well, and remove Onions. Continue reducing until it thickens.
7
Bring a pot of water to boil. Salt it generously. Add 8 Oz Spaghetti and cook just under the package directions. Around 8 minutes.
8
Add your drained pasta directly to your sauce and mix thoroughly. Add a little of the pasta water to help thicken the sauce further.
9
Plate and top with leftover Basil leaves and Parmesan Cheese (Grated) if you want.
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Let’s make Family Meal Spaghetti from FX’s The Bear. This is based off of scenes in the Season Finale. It’s simple and a great foundation for a sauce.

Tteokguk with Beef and Collard Greens

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Doug Choi

Ingredients

Broth

  • 2
    Leek Greens
  • 1
    Tbsp Salt
  • 1
    lb. Beef Round Eye
  • 2
    Tbsp Dried Shrimp
  • 2
    Cloves Garlic
  • 2
    Shiitake

Rice Cakes

  • 1
    Cup Rice Cakes

Vegetables

  • 1
    Bunch Collard Greens
  • 2
    Scallion Whites

Shredded Beef Seasoning

  • 1
    Tbsp Soy Sauce
  • 1
    Tbsp Sesame Oil

Instructions

1
Let’s make Tteokguk with Beef and Collard Greens.
2
Sear 1 lb. Beef Round Eye. Add 2 Leek Greens, 2 Shiitake, 2 Cloves Garlic, 2 Tbsp Dried Shrimp and 1 Tbsp Salt. Add water to cover and pressure cook for 45 min.
3
Set 1 Cup Rice Cakes to soak in water for 30 minutes.
4
Wash 1 Bunch Collard Greens and strip the leaves from the stems. Roll and cut into strips. Cut crosswise once.
5
Thinly slice 2 Scallion Whites and sauté them in a pan set to medium heat with Oil. When soft, add Your Collard Greens and cook until we’ll coated and soft.
6
Strain broth from the beef when it’s finished cooking. Set broth aside. Discard leeks and shred the beef. Combine with 1 Tbsp Sesame Oil and 1 Tbsp Soy Sauce.
7
Add broth to Leeks and Collard Greens. Bring to a simmer and cook for 20 minutes.
8
Add soaked rice cakes and continue to simmer until they are tender. Add your seasoned beef shreds. Adjust seasoning.
9
Serve in a wide bowl and enjoy!
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Let’s make Tteokguk with Beef and Collard Greens.

Japchae with Chicken, Mushrooms, and Baby Bok Choy

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Doug Choi

Ingredients

Stir Fried Mushrooms

  • 1
    Tbsp Vegetable Oil
  • 6
    Dried Shiitake Mushrooms
    Reconstituted and Sliced
  • 2
    King Trumpet Mushrooms
    Julienned

Aromatics

  • 2
    Bunches Scallions
    Cut into 2" lengths
  • 4
    Cloves Garlic
    Thinly Sliced
  • 1
    Tbsp Vegetable Oil

Baby Bok Choy

  • 1
    Tbsp Vegetable Oil
  • 4
    Baby Bok Choy
    Leaves Separated

Wilted Spinach

  • 1
    Bunch Mature Spinach
    Washed

Seasoning Sauce

  • 1
    Tbsp Fish Sauce
  • 4
    Tbsp Sesame Seed Oil
  • 4
    Tbsp Agave Syrup
  • 1
    Tbsp Chile Crisp
  • 4
    Tbsp Soy Sauce

Noodles

  • 7
    Oz Daengmyun
  • 1
    Tbsp Vegetable Oil

Chicken

  • 1
    Chicken Breast
    Cooked and Shredded

Garnish

  • 1
    Pinch Sesame Seeds
  • 1
    Pinch Scallion Greens
    Minced

Instructions

1
Let’s make Chicken and Mushroom Japchae.
2
Stir fry 6 Dried Shiitake Mushrooms (Reconstituted and Sliced) and 2 King Trumpet Mushrooms (Julienned) separately with 1 Tbsp Vegetable Oil.
3
Sauté 2 Bunches Scallions (Cut into 2" lengths) in 1 Tbsp Vegetable Oil. Add 4 Cloves Garlic (Thinly Sliced) halfway through. Set aside.
4
Sauté 4 Baby Bok Choy (Leaves Separated) in 1 Tbsp Vegetable Oil. You can add water near the end and cover to help steam and soften the whites.
5
Add 1 Bunch Mature Spinach (Washed) in boiling water. When wilted, remove to cold water to stop cooking and retain a bright green color.
6
Make your seasoning sauce by combining 4 Tbsp Soy Sauce, 1 Tbsp Fish Sauce, 4 Tbsp Sesame Seed Oil, 4 Tbsp Agave Syrup, and 1 Tbsp Chile Crisp in a small bowl.
7
Add 7 Oz Daengmyun (Sweet Potato Noodles) to boiling water. Cook for 8 minutes and remove to a colander. Rinse with cold water. Set aside.
8
Stir fry your noodles in 1 Tbsp Vegetable Oil for a few minutes. Stirring well to make sure each noodle receives oil and heat.
9
Assemble all of your stir fried ingredients in a bowl. Add your Seasoning Sauce. Add 1 Chicken Breast (Cooked and Shredded)
10
Mix thoroughly, making sure to break apart the spinach as it tends to stick together.
11
Plate. Garnish with 1 Pinch Sesame Seeds and 1 Pinch Scallion Greens (Minced). Enjoy!
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Let’s make Chicken and Mushroom Japchae.

Bulgogi Tavern Sandwich with Kkakdugi Relish

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Doug Choi

Ingredients

Toasted King’s Hawaiian Buns

  • 4
    King’s Hawaiian Hamburger Buns
  • 2
    Tbsp Butter

Seasoning Sauce

  • 1
    Tbsp Brown Sugar
  • 1
    Tbsp Soy Sauce

Kkakdugi Relish

  • 1/2
    Cup Kkakdugi

Loose Meat Bulgogi

  • 1
    Tbsp Toasted Sesame Oil
  • 1
    Small Onion
    Minced
  • 2
    Cloves Garlic
    Minced
  • 1
    lb. Ground Beef

Oil Basted Eggs

  • 4
    Eggs
  • 4
    Tbsp Vegetable Oil

Condiments

  • Kewpie Mayo
  • Furikake

Instructions

1
Let’s Make a Bulgogi Tavern Sandwich with Kkakdugi relish! A Tavern is a loose meat sandwich from the Midwest. This recipe makes 4 sandwiches.
2
Take 4 King’s Hawaiian Hamburger Buns and spread 2 Tbsp Butter evenly between the cut sides of each bun.
3
To make the seasoning sauce, combine 1 Tbsp Brown Sugar with 1 Tbsp Soy Sauce. Stir to mix, though it might not combine completely.
4
Finely mince 1/2 Cup Kkakdugi into a relish and set aside.
5
Heat a durable pan to medium heat and add 1 lb. Ground Beef. Begin breaking apart immediately with a spatula. Cook gently until almost all the pink is gone.
6
Once the beef is almost cooked, add 1 Small Onion (Minced) and stir to combine. Cook until it softens and add in 2 Cloves Garlic (Minced). Stir to combine.
7
Once the aromatics have softened mix in the Seasoning Sauce. Once incorporated, turn the heat to low and add 1 Tbsp Toasted Sesame Oil and mix in.
8
In another pan set to medium heat, toast your hamburger buns. Turn them so they toast evenly. Wrap in a towel to keep warm once they’re finished toasting.
9
To a pan set to medium heat, add 4 Tbsp Vegetable Oil. Once the oil shimmers add 4 Eggs. Spoon hot oil over the eggs. Set aside when whites are set.
10
Squirt Kewpie Mayo on the bottom buns before adding the ground meat. Spoon your Kkakdugi relish over the meat. Top with an egg and sprinkle with Furikake.
11
Break the yolk before eating to make sure the egg sauces the sandwich. Enjoy!
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Let’s Make a Bulgogi Tavern Sandwich with Kkakdugi relish! A Tavern is a loose meat sandwich from the Midwest. This recipe makes 4 sandwiches.

Croque Ajumma

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Doug Choi

Ingredients

The Bread

  • 1
    Tbsp Butter
    Softened
  • 2
    Slices Brioche

In Between the Bread

  • 1
    Tbsp Vegetable Oil
  • 1/2
    Cup Gruyère
    Shredded
  • 2
    Slices Low Sodium Spam
    1/4"
  • 1/2
    Cup Kimchi
    Roughly Cut

Gochujang Mornay

  • 1 1/2
    Tbsp All Purpose Flour
  • 1
    Tbsp Gochujang
  • 1
    Tbsp Butter
    Softened
  • 1
    Tbsp Toasted Sesame Seed Oil
  • 1
    Cup Whole Milk

Oil Basted Egg

  • 1
    Tbsp Vegetable Oil
  • 1
    Large Egg

Garnish

  • 1
    Small Sheet Gim
  • 1
    Pinch Toasted Sesame Seeds

Instructions

1
Let’s experiment by making a Croque Ajumma, a mashup of the classic French Croque Madame with Korean ingredients.
2
Start by grating Gruyère until you have approximately 1 cup of shredded cheese.
3
Slice your Low Sodium Spam into 2 1/4” slices. Set aside the remainder for a different Spam recipe you love.
4
Butter both sides of 2 Slices Brioche with 1 Tbsp Butter (Softened)
5
With your pan on medium heat, gently toast your buttered Brioche.
6
With your pan still warm, place 2 Slices Low Sodium Spam (1/4") in the pan to sear. Sear both sides before setting aside. Approximately 1-2 minute per side.
7
Oil your pan with 1 Tbsp Vegetable Oil. When the oil is hot, sear 1/2 Cup Kimchi (Roughly Cut), flipping over to brown both sides.
8
Bring a small saucepan to Medium Heat before adding your remaining 1 Tbsp Butter (Softened) and 1 Tbsp Toasted Sesame Seed Oil. Melt and stir the mixture well before whisking in 1 1/2 Tbsp All Purpose Flour. Whisk until the Roux attains your desired level of brownness.
9
Lower your heat to Medium Low and add 1 Cup Whole Milk and whisk to combine. The mixture should begin to thicken up. When it’s smoothed out, add 1/2 Cup Gruyère (Shredded) and whisk to combine. You’ve made a Mornay Sauce.
10
Once the sauce is smooth, add 1 Tbsp Gochujang and whisk to combine. The sauce should turn from a light tan to a pale orange. You’ve made a Gochujang Mornay Sauce.
11
Time to assemble. Place your slices of griddled Brioche next to each other and spread the Gochujang Mornay Sauce liberally over one side of each slice. Place both Slices of Fried Low Sodium Spam on the bottom Slice of Brioche. Then follow that up with your griddled Kimchi. Evenly sprinkle shredded Gruyère on top of the Kimchi, reserving a little bit for later. Lastly, place the top Slice of Brioche, sauce side down on top.
12
Spread or pour more Gochujang Mornay Sauce onto the top of your sandwich. Feel free to drown it and have the sauce running off the edges. Sprinkle the last of your Shredded Gruyère on top.
13
Place on a middle rack of your oven preheated to 425 F. Once the cheese is melted and the sauce is bubbling, remove from oven. Approximately 2-5 Minutes.
14
While the sandwich is in the oven you can make a quick oil basted egg. With your remaining 1 Tbsp Vegetable Oil, slick a non stick skillet set to Medium High. When the pan is to temperature, crack 1 Large Egg into the pan. Once the white is starting to set, tilt the pan so the oil gathers on one side and use a spoon to scoop up the hot oil and gently bathe the top of the egg. This will help cook the top and create beautiful bubbles in the white. Remove the egg once the white is fully set, but before the yolk is fully cooked.
15
Plate your sandwich and place your Oil Basted Egg on top. Sprinkle with 1 Small Sheet Gim and 1 Pinch Toasted Sesame Seeds on top. You can also Season to taste with Black Pepper.
16
Enjoy your Croque Ajumma! This is a fork and knife sandwich, best enjoyed by first breaking the runny yolk to sauce every rich and delicious bite. This recipe is heavily influenced by Serious Eats’ Croque Madame recipe.
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Let’s experiment by making a Croque Ajumma, a mashup of the classic French Croque Madame with Korean ingredients.

Kimchi Bacon Frico Fried Rice v2

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Doug Choi

Ingredients

Seasoning Sauce

  • 1
    Tbsp Soy Sauce
  • 1/4
    Cup Kimchi Juice
  • 1
    Tbsp Toasted Sesame Seed Oil
  • 1
    Tbsp Gochujang

Frico

  • 1/4
    Cup Mozarella
    Shredded
  • 1/4
    Cup Mozzarella
    Shredded

Garnish

  • 1
    Sheet Gim
  • 1
    Pinch Toasted Sesame Seeds
  • 1/8
    Cup Scallion Greens
    Diced

Eggs

  • 3
    Large Eggs

Kimchi Bacon Fried Rice

  • 1/4
    Cup Scallion Whites
    Diced
  • 2
    Cups Kimchi
    Chopped
  • 2
    Cups Short Grain Rice
    Day Old
  • 1/8
    Cup Scallion Greens
    Julienned
  • 2
    Slices Thick Cut Bacon
    Diced
  • 3
    Cloves Garlic
    Sliced
  • 2
    Tbsp Butter
  • 1/2
    Medium Onion
    Thinly Sliced

Instructions

1
Let’s make Kimchi Bacon Frico Fried Rice. It’s an experimental spin on Kimchi Bokkeumbap using Shredded Mozzarella to get a crispy Frico Edge.
2
Let’s make the Seasoning Sauce. Strain Kimchi to yield 1/4 Cup Kimchi Juice. Add 1 Tbsp Gochujang 1 Tbsp Soy Sauce and 1 Tbsp Toasted Sesame Seed Oil. Mix.
3
Set a frying pan to Medium Heat. Once hot, add 2 Slices Thick Cut Bacon (Diced) Render the fat until pan is coated. Move Bacon to one side.
4
Add 2 Cups Kimchi (Chopped) to the pan and mix well to coat each piece in bacon fat. Once it browns lightly mix with bacon and move to the side of the pan.
5
Add 1/2 Medium Onion (Thinly Sliced) with 1/4 Cup Scallion Whites (Diced) and 1/8 Cup Scallion Greens (Julienned). Sauté before adding 3 Cloves Garlic (Sliced)
6
Once aromatics are browned, push them to the edges of the pan and add 2 Tbsp Butter in the center. Once melted add 2 Cups Short Grain Rice (Day Old).
7
Press on the rice firmly with a spatula to break it apart carefully without sending rice flying. Try to mix it thoroughly with everything else in the pan.
8
Pour your Seasoning Sauce over the rice and mix thoroughly. The liquid should help deglaze the pan so you can scrape any stuck bits off of the bottom.
9
To a pre-heated greased 1/8 Sheet Pan add 1/4 Cup Mozarella (Shredded) to the edges. Add Fried Rice. Fill in edges with another 1/4 Cup Mozzarella (Shredded).
10
Throw the 1/8 Sheet Pan into a pre-heated 500 degree oven for 20 Minutes or until the top turns brown and the edges start to darken.
11
Take 1 Sheet Gim and pass it over a burner set to Medium Heat until it wrinkles. Cut into 2” sections before cutting again into thin strips with scissors.
12
Take the pan out of the oven and use a spoon to create three dimples. Place 3 Large Eggs into the dimples.
13
Throw the pan back into the oven for another 10 Minutes or until the whites on the eggs are set.
14
Loosten the edges gently before cutting into thirds. Use a fish spatula to carefully remove a piece and plate.
15
Garnish with the thin strips of Gim, 1/8 Cup Scallion Greens (Diced) and a 1 Pinch Toasted Sesame Seeds. Enjoy!
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Let’s make Kimchi Bacon Frico Fried Rice. It’s an experimental spin on Kimchi Bokkeumbap using Shredded Mozzarella to get a crispy Frico Edge.

Jewish Deli Tuna Gimbap

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Doug Choi

Ingredients

Jewish Deli Tuna Salad with Scallions

  • 1
    Tsp Kosher Salt
  • 1
    Tsp Black Pepper
    Fresh Ground
  • 1
    Stalk Celery
    Minced
  • 1
    Tsp Dill
  • 1
    Dill Pickle
    Minced
  • 6
    Oz Chunk Light Tuna
  • 2
    Stalks Scallion
    Minced
  • 2
    Tbsp Mayonnaise
  • 2
    Tbsp Lemon Juice

Other Fillings

  • 2
    Cups Iceberg
    Shredded
  • 1
    Persian Cucumber
    Julienned

Seasoned Rice

  • 2
    Cups Short Grain Rice
    Cooked
  • 1
    Tbsp Toasted Sesame Seed Oil
  • 1
    Tbsp Caraway Seeds
    Toasted and Crushed

Garnish

  • 1
    Cup Potato Chips

Gimbap base

  • 6
    Sheets Gim

Instructions

1
Let’s make a Jewish Deli Tuna Gimbap. This recipe combines the classic Flavors of a Jewish Deli Tuna Sandwich with the format of Korean Chamchi Gimbap. This recipe is heavily influenced by Sonya Michelle Stanford’s recipe in the Nosher.
2
Start by making some rice using your rice cooker. Measure out as much as Short Grain Rice as you need for the next day. (You only need 2 Cups cooked for this recipe) Rinse the rice to remove sediment until the water runs clear-ish. Then add enough water until the rice is covered. To measure, lay your hand flat on the bed of rice, and if the water comes up to the second knuckle from the top of your finger then you have the right amount of water. Set your rice cooker to cook.
3
Prep some of the fillings first. Start by making Cucumber Matchsticks. Cut off the ends of a Persian Cucumber and slicing it in half lengthwise. With the cut side down for stability and safety, make more lengthwise cuts. Then spread out and slice each of the planks lengthwise until you even-ish strands of cucumber. Cut these in half crosswise until you have matchsticks. 1 Persian Cucumber (Julienned) Next, take a head of Iceberg lettuce and shred it until you have 2 Cups Iceberg (Shredded)
4
Next, Let’s make a Jewish Deli Tuna Salad with a little twist for our Gimbap. In a mixing bowl combine 6 Oz Chunk Light Tuna 1 Stalk Celery (Minced) 2 Stalks Scallion (Minced) 1 Dill Pickle (Minced) 2 Tbsp Mayonnaise 1 Tsp Dill (I only had dried but use fresh if you’ve got it) 1 Tsp Black Pepper (Fresh Ground) 2 Tbsp Lemon Juice 1 Tsp Kosher Salt
5
Now let’s make the seasoned rice. In a bowl combine 2 Cups Short Grain Rice (Cooked) 1 Tbsp Toasted Sesame Seed Oil 1 Tbsp Caraway Seeds (Toasted and Crushed) Set aside.
6
Next, let’s lay the foundation for our Gimbap. Take 6 Sheets Gim and take two of them and slice them in half. Starting with your first sheet of Gim, lay it rough side up on your rolling mat. Next, take a handful of your seasoned rice and distribute the rice gently across the surface of the Gim until you’ve covered the bottom 3/4. A little water on your hands will help the rice not to stick so much and you can use your fingers to roll the rice from thick areas of the rice to thin areas. When that’s complete, lay a single half sheet in the middle of the rice.
7
Let’s add the fillings. Start by placing your a Jewish Deli Tuna Salad on the half sheet of Gim until you have a long row. Next, place a few of your Julienned Cucumber Matchsticks next to the Tuna. Lastly, finish it off with a handful of your Shredded Iceberg Lettuce.
8
Now we roll. With the mat, roll the ingredients up just enough to contain them, using your fingers to ensure none of it falls out. Firmly press this first roll up and down the length of the roll. Wet the exposed edge of the Gim with water, and then roll the rest of it up until it’s fully sealed. Firmly press again up and down the length of the roll. Set aside while you roll the other Gimbap. Once your Gimbap are finished rolling, you can set them next to each other and slice through them. Try to make a few firm, even strokes.
9
Plate your gimbap with the cut sides facing up. Crush 1 Cup Potato Chips in a mortar and pestle or a food processor. Sprinkle the Crushed Potsto Chips over your Gimbap for a crispy topping. The toasted and cracked Caraway should impart a rye bread flavor to the rice. And the strong presence of dill and dill pickles will give it that classic Jewish Deli Tuna Salad taste. Combined with the earthiness of Toasted Sesame Oil and the brightness of the scallions, it makes for an interesting combination. Lastly, the Iceberg Lettuce and Potato Chips gives the Gimbap a really fun crispy crunchy texture. Enjoy!
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Let’s make a Jewish Deli Tuna Gimbap. This recipe combines the classic Flavors of a Jewish Deli Tuna Sandwich with the format of Korean Chamchi Gimbap. This recipe is heavily influenced by Sonya Michelle Stanford’s recipe in the Nosher.