#beef kimbap

[thxrapyy]

[foodemon]

Beef Kimbap - Dubuyo.

[imajinassy]

#AbisMakan di Donwoori

Nama: Ocita Hobi: Wisata Kuliner Resto Korea di Bandung Dan ini adalah Toppoki terenak yang pernah aku makan. Serius!

Ini baru pertama kalinya aku nyobain makanan di Donwoori, terutama Tteok-bokki-nya. Dan ini ENAK BANGEEEETTTT!!! Diantara semua Toppoki yang pernah aku makan di berbagai resto Korea di Bandung, Donwoori menyajikan Toppoki yang benar benar enak!

Awalnya kayak kaget banget kan sama harganya. wkwkwkwkwk (Biasa makan di warteg sih w Hahahah) Tapi kayaknya kebayar sih sama cita rasa makanannya. /big…

View On WordPress

[anhkim]

Beep Kimbap

I shoot what I eat... Actually, I made this bites for my love (his lunch)... Kimbap is the Korean version of the Japanese “maki,” or rice rolls. The flavor comes from sesame oil and individually seasoned meats and veggies. But the one particular ingredient that is the heart of Kimbap is “danmuji,” or bright yellow pickled radish Maybe you’ve seen a Korean drama, where they show a mom waking up early at the crack of dawn to roll, slice, and pack these delicious bites for her kids. This is a labor of love, but once you have all the ingredients prepped, the assembling goes by pretty quickly, and it’s worth it because it’s like having a well balanced meal in every bite. Beef Kimbap Ingredients: 6-7 Sheets dried laver seaweed A 9 or 10 oz bag of ready to use spinach 1 log of yellow pickled radish, or “danmuji” 1 large carrot, or 2 medium sized carrots, peeled 5 Eggs Kosher salt, divided Sesame oil, divided Olive oil, divided Roasted sesame seeds, divided Beef Ingredients: 1 lb ground beef 2 cloves garlic, finely minced 3 Tbsp soy sauce 2 Tbsp sugar 2 tsp sesame oil Rice Ingredients: 6 cups cooked (3 cups uncooked) short grain or sushi rice ½ Tbsp Sesame Oil ½ Tbsp Olive Oil ½ Tbsp Sesame Seeds ¼-½ tsp kosher salt, or to taste Method: For the beef: In a bowl, combine all the ingredients for the beef. Mix everything together by hand and set it aside to marinate while you prepare the other ingredients. When all the other ingredients are prepped, and the beef has had time to marinate, heat a large pan with some olive oil and fry the beef until it is nicely browned. Remove the beef with a slotted spoon into a bowl and set aside. For the spinach: Add the entire 9 or 10 oz bag of ready to use spinach in salted boiling water. Boil for 30 seconds, and drain. Run cold water over it to stop the cooking, and squeeze out all the excess moisture with your hand. Transfer to a bowl and season with 1 teaspoon sesame oil, and a couple pinches of kosher salt. Mix well. Set aside. For the “danmuji,” or pickled radish: Slice the log of radish into ½” thick slices. Cut each slice into strips, so that you end up with thin long strips, about ½” thick in diameter. Set aside. For the carrots: Peel and slice your carrot(s) thinly on a diagonal. Lay the slices flat and run your knife through them lengthwise to create thin julienned slices. Saute them in a pan with some olive oil and season with a couple pinches of salt to taste. Set aside. For the eggs: Break 5 eggs and add a couple pinches of salt. Whisk well. Heat a large pan with olive oil over medium low heat. Use a paper towel to wipe the pan so that it is evenly coated. Pour in the eggs and let it cook until the bottom is firm and light golden brown. Flip the egg over and cook until light golden brown. Remove to a plate and cut the egg into half-inch strips. Set aside. For the rice: Mix the rice last. After all the ingredients are prepped and the beef is cooked, place the 6 cups of cooked rice into a large bowl, along with the other ingredients for the rice. Mix gently, and get everything ready for assembly. .

[bokkitokki]

Beef kimbap @Bowl'd Korean Rice Bar