Mayak Kimbap (Mini Seaweed Rice Rolls)

Hee Jin Lee

Ingredients

dipping sauce

1
tablespoon rice vinegar
1
teaspoon sugar
2
tablespoons soy sauce
1
teaspoon hot mustard paste

rice

2
cups white rice
cooked
1/4
teaspoon Kosher salt
1.5
tablespoons sesame oil

garnish

1
teaspoon sesame oil
1/2
teaspoon sesame seeds
roasted

2
sheets roasted seaweed
quartered
8
pieces imitation crab sticks
similar to length of roasted seaweed sheet
8
pieces pickled yellow radish
cut in the length of roasted seaweed sheet
8
pieces braised burdock root
cut in the length of roasted seaweed sheet
8
pieces perilla leaf

Instructions

Mix 2 cups white rice (cooked), 1/4 teaspoon Kosher salt and 1.5 tablespoons sesame oil in a bowl.

While the rice is cooling down, make the dipping sauce by adding 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar and 1 teaspoon hot mustard paste. Mix until combined.

Place one of the quarters of the 2 sheets roasted seaweed (quartered) shiny side down and cover with a thin layer of rice.

Place one of the 8 pieces perilla leaf, one of the 8 pieces braised burdock root (cut in the length of roasted seaweed sheet), one of the 8 pieces pickled yellow radish (cut in the length of roasted seaweed sheet), and one of the 8 pieces imitation crab sticks (similar to length of roasted seaweed sheet) on top of the rice and roll up tightly.

Repeat process until all the ingredients are used up. Makes 8 rolls.

Brush on about 1 teaspoon sesame oil onto the rolls.

Sprinkle on about 1/2 teaspoon sesame seeds (roasted) onto the rolls.

Dip in sauce and enjoy!

Mix 2 cups white rice (cooked), 1/4 teaspoon Kosher salt and 1.5 tablespoons sesame oil in a bowl.

Bulgogi Yubu Cho Bap (Tofu Pockets with Rice & Marinated Beef)

Hee Jin Lee

Ingredients

2
stalks green onions
chopped
8
ounces bulgogi
finely chopped
2
cups rice
cooked
1
packet yubu chobap kit
with 14 yubu skins

Instructions

While the rice is cooking, prepare the 2 stalks green onions (chopped) and 8 ounces bulgogi (finely chopped)

Take the 2 cups rice (cooked) and pour in the vinegar seasoning from the 1 packet yubu chobap kit (with 14 yubu skins).

Add the green onions and bulgogi and mix thoroughly until the ingredients are evenly distributed.

Then take the yubu skins and fill them with the rice mixture.

Repeat process until all the skins are used up (makes 14)

Garnish with toppings from the yubu kit and enjoy!

While the rice is cooking, prepare the 2 stalks green onions (chopped) and 8 ounces bulgogi (finely chopped)

Bulgogi Kimbap (Classic Seaweed Rice Roll with Marinated Beef)

Hee Jin Lee

Ingredients

rice

4
cups white rice (medium grained)
cooked
1
teaspoon MSG
1
teaspoon Kosher salt
2
tablespoons sesame oil

spinach

1/2
tablespoon garlic
minced
1
tablespoon sesame oil
1
teaspoon Kosher salt
to taste
1
bunch spinach
blanched & squeezed dry

carrot

1
teaspoon oil (vegetable)
or any mild-flavored oil for sauté
2
cups carrots
shredded
1/2
teaspoon Kosher salt
to taste

egg

1/2
teaspoon Kosher salt
4
eggs
1/2
tablespoon oil (vegetable)
or any mild-flavored oil for sauté

Garnish

1/4
teaspoon sesame oil
1/4
teaspoon toasted sesame seeds

other fillings

4
yellow pickled radish
16
ounces marinated beef (bulgogi)
strips

4
roasted seaweed sheets
4
half sheets of roasted seaweed

Instructions

Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt

Combine 1 bunch spinach (blanched & squeezed dry) with 1/2 tablespoon garlic (minced), 1 teaspoon Kosher salt (to taste) and 1 tablespoon sesame oil

Saute 2 cups carrots (shredded) in a pan on medium heat with 1 teaspoon oil (vegetable) (or any mild-flavored oil for sauté ) and 1/2 teaspoon Kosher salt (to taste) for about 4 minutes or until softened

Beat 4 eggs with 1/2 teaspoon Kosher salt and cook on medium heat in a non-stick pan with 1/2 tablespoon oil

Make sure to flip over when the bottom side of the egg is cooked (about 2 minutes)

Cut the egg into thin strips

Cook 16 ounces marinated beef (bulgogi) (strips) on medium high heat for 4 minutes or until cooked through

Place one of the 4 roasted seaweed sheets with shiny side down and spread 1 cup of cooked rice evenly across the sheet, leaving 1" space at the top

Place one half of the 4 half sheets of roasted seaweed on top of the rice towards the bottom edge

Place some of the spinach, carrot, one of the 4 yellow pickled radish, bulgogi strips and some egg strips neatly across (covering the half sheet of roasted seaweed)

Roll the sheet tightly using the bamboo mat

Remove the roll from the mat and brush with 1/4 teaspoon sesame oil and sprinkle 1/4 teaspoon toasted sesame seeds

Cut roll into 1/4" slices and repeat the process 3 more times and enjoy!

Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt

Cheesy Stovetop Corn Cheese

Hee Jin Lee

Ingredients

1
tablespoon brown sugar
3
cups sweet whole kernel corn
fresh, frozen or canned
3
tablespoons Japanese mayonnaise such as Kewpie Mayonnaise
1/4
teaspoon Kosher salt
1
tablespoon butter
2
cups Mozzarella cheese
shredded
1
stalk green onion
chopped for garnish

Instructions

Mix 3 cups sweet whole kernel corn (fresh, frozen or canned) with 1 tablespoon brown sugar sugar

Add 3 tablespoons Japanese mayonnaise such as Kewpie Mayonnaise and mix thoroughly

Add 1/4 teaspoon Kosher salt to enhance the flavors

On medium low heat, coat a castiron skillet with 1 tablespoon butter

When the butter has melted, add the corn mixture and heat through for 1 minute

Add 2 cups Mozzarella cheese (shredded) on top and cook on low heat for 3 minutes or until the cheese has melted

Take the skillet off the heat & garnish with 1 stalk green onion (chopped for garnish)

And enjoy!

Mix 3 cups sweet whole kernel corn (fresh, frozen or canned) with 1 tablespoon brown sugar sugar