Dong Geu-Rami Kimbap from K-drama, “Extraordinary Attorney Woo” (Contest #4)

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Christine Lee

Ingredients

  • 2
    tablespoons Sesame oil
  • 1/4
    cup Kimchi
  • 1
    Egg
  • 1/2
    tablespoon Sugar
  • 1/2
    cup Rice
    cooked
  • 1
    tablespoon Vegetable oil
  • 1
    full sheet Nori

Instructions

1
Heat 1/4 cup Kimchi,2 tablespoons Sesame oil, and 1/2 tablespoon Sugar and caramelize the kimchi until translucent, about 3-5 minutes. In another pan, fry 1 Egg
2
To assemble: fold the sheet of nori in half, then fold it in half once more to get 4 squares. Add your 1/2 cup Rice (cooked), egg and kimchi. Fold into a wrap!

Tang Su Yuk with Tofu (Sweet and Sour Tofu)

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Christine Lee

Ingredients

  • 1
    carrot
  • 1
    red bell pepper
  • 1
    orange
  • 1/2
    medium-sized yellow onion
  • 1
    teaspoon baking powder
  • 1
    package firm tofu
  • 1/2
    cup cornstarch
  • 1/2
    cup all purpose flour
  • 2
    tablespoons water
  • 1
    tablespoon sugar
  • 3
    tablespoons water
  • 1
    tablespoon cornstarch
  • 1/2
    tablespoon vinegar
  • 3
    tablespoons soy sauce

Instructions

1
Cut 1 carrot and dice 1/2 medium-sized yellow onion, 1 red bell pepper, 1 orange, and set it aside.
2
Drain the water of 1 package firm tofu. Use a paper towel to absorb any excess liquid. Dice the tofu to 1/2-inch cubes. Transfer the tofu cubes to a gallon-size ziploc bag and add 1/2 cup all purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Shake the bag to coat the tofu in the flour mixture.
3
Heat neutral oil in a dutch oven on medium-high heat to 350°F. Carefully place the half of the flour coated tofu in the oil and fry for 6-8 minutes, or until golden and crispy. Remove the fried tofu from the oil and transfer to a plate lined with a paper towel to catch any excess oil. Repeat this step with the remaining tofu.
4
In another pot, combine 3 tablespoons soy sauce, 2 tablespoons water, 1/2 tablespoon vinegar, 1 tablespoon sugar, and bring to a simmer on medium heat. Once the sauce is at a simmer, add the diced vegetables and sliced orange. Let it simmer for 2-3 minutes or until the the onions have become translucent. Make a slurry with 1 tablespoon cornstarch and 3 tablespoons water and add it to the pot. Stir to combine and allow it to simmer until it has thickened, about 2 minutes. Serve the sauce over the fried tofu and enjoy!
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Cut 1 carrot and dice 1/2 medium-sized yellow onion, 1 red bell pepper, 1 orange, and set it aside.

Pa Muchim (Scallion Salad)

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Christine Lee

Ingredients

  • 6
    scallions
  • 1/2
    tablespoon rice vinegar
  • 1/2
    tablespoon sugar
  • 1
    tablespoon gochugaru (Korean chili pepper flakes)
  • 1
    tablespoon soy sauce
  • 1
    tablespoon sesame oil
  • 1/2
    teaspoon toasted sesame seeds

Instructions

1
Thinly slice 6 scallions lengthwise and soak in ice-cold water.
2
In a shallow bowl, combine 1 tablespoon sesame oil, 1 tablespoon soy sauce,1/2 tablespoon sugar, 1 tablespoon gochugaru (Korean chili pepper flakes), 1/2 tablespoon rice vinegar and drained scallions.
3
Toss the scallions in the sauce and mix well. Garnish with 1/2 teaspoon toasted sesame seeds and enjoy with grilled meats or in lettuce wraps!
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Thinly slice 6 scallions lengthwise and soak in ice-cold water.

Sodduk Sodduk (Sausage & Rice Cake Skewers) with Gochujang Aioli

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Christine Lee

Ingredients

Gochujang Aioli

  • 1
    teaspoon gochujang paste
  • 1
    tablespoon seasoned rice vinegar
  • 2
    tablespoons Japanese-style mayo, such as Kewpie Mayo

Gochujang Sauce

  • 1
    tablespoon ketchup
  • 1.5
    tablespoons honey
  • 1.5
    tablespoons garlic
    minced
  • 1.5
    tablespoons soy sauce
  • 1
    tablespoon gochugaru (Korean red chili flakes)
  • 1
    tablespoon water
  • 1
    tablespoon gochujang (Korean red pepper paste)
  • 1
    cup mini sausages
  • 1
    cup rice cakes
  • 7-inch wooden skewers
  • cooking oil
  • parsley (optional)
  • sesame seeds (optional)

Instructions

1
In a small bowl, add 2 tablespoons Japanese-style mayo, such as Kewpie Mayo, 1 tablespoon seasoned rice vinegar, and 1 teaspoon gochujang paste. Mix to combine and set it aside for later use. In another bowl, combine 1 tablespoon gochugaru (Korean red chili flakes), 1 tablespoon gochujang (Korean red pepper paste), 1.5 tablespoons honey, 1.5 tablespoons soy sauce, 1 tablespoon ketchup, 1.5 tablespoons garlic (minced), and 1 tablespoon water. Set it aside for later.
2
Bring a small pot of water to a boil. Blanche 1 cup rice cakes in the boiling water for about 1-2 minutes or until soft. Using a strainer/slotted spoon, scoop out the rice cakes and set it aside. Add your 1 cup mini sausages to the same pot of boiling water and cook for 1-2 minutes. Scoop out the mini sausages and set it aside.
3
To assemble the sodduk sodduk skewers, layer the rice cakes and mini sausages onto the 7-inch wooden skewers in desired order (I alternately layered 3 rice cakes and 2 mini sausages on each skewer). Heat a small pan on medium heat and simmer your gochujang sauce until it thickens and coats the back of a spoon. Heat some cooking oil on a large pan on medium heat. Toast your skewers for about 1 minute on each side or until golden and crispy.
4
Drizzle the gochujang aioli and garnish with parsley (optional) and sesame seeds (optional). Enjoy!
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In a small bowl, add 2 tablespoons Japanese-style mayo, such as Kewpie Mayo, 1 tablespoon seasoned rice vinegar, and 1 teaspoon gochujang paste. Mix to combine and set it aside for later use. In another bowl, combine 1 tablespoon gochugaru (Korean red chili flakes), 1 tablespoon gochujang (Korean red pepper paste), 1.5 tablespoons honey, 1.5 tablespoons soy sauce, 1 tablespoon ketchup, 1.5 tablespoons garlic (minced), and 1 tablespoon water. Set it aside for later.

Donkatsu with Cheese (Fried Pork Cutlet)

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Christine Lee

Ingredients

  • 8
    oz. low-moisture mozzarella
  • 4
    pieces Pork cutlet
  • 1
    cup all purpose flour
  • 2
    eggs
    beaten
  • 1/8
    tsp tumeric powder (optional)
  • 1
    cup panko bread crumbs
  • canola oil

Instructions

1
Cut your 8 oz. low-moisture mozzarella cheese into 4 even pieces. Set it aside to use later. Next, using a meat tenderizer tool, pound your 4 pieces Pork cutlet until it is about 1/8-inch thick.
2
Place a stick of mozzarella in the center of each pork cutlet and carefully roll to wrap the cheese. Use a piece of plastic wrap to cover each pork roll. Repeat this step for the remaining pork cutlets and cheese. Chill the rolled pork in the refrigerator for 30 minutes.
3
Unwrap the chilled pork cutlet rolls and sprinkle a little 1/8 tsp tumeric powder (optional). This helps get rid of the "meaty" smell pork may have. Dredge each pork cutlet roll in 1 cup all purpose flour, then into 2 eggs (beaten) and 1 cup panko bread crumbs.
4
Fill a dutch oven or heavy-bottomed pot half way with canola oil. Heat the oil to 350°F-360°F. Once your oil is hot, carefully drop your pork cutlet rolls into the oil. Try not to overcrowd your pot to prevent uneven cooking. Deep fry your pork cutlets until it reaches an internal temperature of 145°F. Serve with rice and katsu sauce, enjoy!
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Cut your 8 oz. low-moisture mozzarella cheese into 4 even pieces. Set it aside to use later. Next, using a meat tenderizer tool, pound your 4 pieces Pork cutlet until it is about 1/8-inch thick.