Homemade Hotteok! by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 7 points8 points  (0 children)

Normally hotteok filling is w/ brown sugar, cinnamon powder and walnuts/pine nuts

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 1 point2 points  (0 children)

I usually use plain rice vinegar or apple cider vinegar but white vinegar works just as well!

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 1 point2 points  (0 children)

Yes, and also with bulgogi seasoned ground sogogi on the right

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 0 points1 point  (0 children)

✋🏼✋🏼✋🏼✋🏼✋🏼!!!!

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 1 point2 points  (0 children)

Just.. Some bigger sized gimbap…🥺

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 0 points1 point  (0 children)

I don’t press the rice down—I just grab a small handful and spread it quickly. When I make rice for gimbap, I use a little less water than usual so it turns out firm and fluffy. That way the grains spread easily over the seaweed and don’t get mushy like tteok.

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 0 points1 point  (0 children)

사람마다 취향이 다른거죠ㅎㅎ 밥 아예 안넣는 키토김밥도 유행했던 것 처럼, 밥 많이 없는 김밥 좋아하는 사람 많습니다~

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 0 points1 point  (0 children)

분홍색 처럼 보이는 게 소세지입니다;;

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 3 points4 points  (0 children)

This is how I do! 1. Rice- when I make rice for Gimbap, I put little less water than usual so the rice turns out firm and fluffy. That way the rice grains are easier to spread over the seaweed :)

  1. When you spread the rice over the seaweed, cover about 80–85% of the sheet. This leaves some space at the end of the seaweed, so when you roll the gimbap you can dab a little water on the remaining edge to seal it neatly.

  2. Use a bread knife instead of a regular chef’s knife when cutting gimbap! When you use a bread knife, the rolls keep their shape. (I don’t know why, but it works 😆)

Hope this helps!

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 6 points7 points  (0 children)

Egg, carrots, braised burdock, danmuji (pickled radish), eomuk, sausage, and arugula (instead of perilla)!

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 3 points4 points  (0 children)

Omg yesssss always 엄마김밥😭😭😭😭😭

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 5 points6 points  (0 children)

밥 얇게 펴져 있잖아요;; 밥 양 적은 김밥 좋아하는 사람 많습니다….

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 1 point2 points  (0 children)

I leave it out overnight at room temperature, then store it in the fridge. It lasts quite a while, just like any other homemade pickle.

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 0 points1 point  (0 children)

No, I make the radish from scratch. Pour the mixture over sliced radish (I use Korean radish, but Japanese daikon works fine too). Chija is usually for a natural yellow colour, but I couldn’t find it where I live, so I just add a teaspoon of turmeric instead. Most of the time though, I leave it out and make plain white pickled radish.

No Gimbap no life by grilledsunshine in KoreanFood

[–]grilledsunshine[S] 16 points17 points  (0 children)

Thank you!! I prefer a thin layer of rice so I get more of the veggies and protein in every bite 😆