Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make simple korean dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make simple korean dishes?),it will help you,my kids.
I really want to know how to make kimbap since it is so popular and simple. I need to know the ingredients and how to assemble it. Also tell me a little of how to eat this cuisine. Like do you eat kimbap with a knife & fork, or just eat it like a hotdog? Any other great korean dishes to share with me would be appreciated. I'd like some dessert recipes too. Thanks.
Answer:
Kimbap is a wonderful meal that incorporates taste, scent, color and nutrition. And since it is so simple to make, it is the most popular meal that Koreans have as a picnic meal. When making Kimbap, you can use any ingredients to your liking. However, when making Kimbap, it is ideal to use the following recipe and to keep these points in mind when making it.
Points: Taste: sweet & sour.
Colors: black (seaweed) & white (rice), red (radish), green (cucumber or spinach), brown (meat or tuna), and yellow (egg or cheese, pickled radish called "danmooji")
Ingredients: Dried seaweed- 4 sheets
Rice 3 cups
Vinegar 4 Tbs
Water 3 Tbs
Sugar 2 Tbs
Salt 2 Tbs
Cucumber 1/2 of one
Carrots 200 g
"Danmooji" (Pickled radish - yellow in color) 100 g
Beef 100 g
Soy Sauce 1 Tbs
Sugar 1 Tbs
An alcoholic beverage 1 Tbs
1 egg
oil, pepper, salt, sesame oil ...
Bamboo mat (made especially for the purpose of rolling kimbap) and a kitchen brush.
Preparations: Set the dried seaweed (made especially for the purpose of kimbap).
Cook the rice. Bring the mixture of vinegar, sugar, salt, and water to a boil and condense it so that the mixture equals about 3 Tbs worth and mix it well with the cooked rice while it's hot.
Cut the cucumber in four, long parts. Also cut the carrots in the same way and stir-fry them with a pinch of salt.
Stir-fry the beef along with the ingredients from "preparation step 3."
Break the egg and cook it in the pan as if you were making a large omelette. Afterwards, cut it into four, vertically long pieces, like the cucumber and carrot.
Place the dried seaweed onto the bamboo mat and spread the rice made from step two of this list. Do not cover the seaweed completely, but cover about 2/3 of it, making sure the layer of rice is not too thick. Then place the long pieces of carrot, cucumber, egg and the beef in the center so that you may begin to roll the kimbap.
Once you have rolled the kimbap into shape, lightly brush it with a brush dipped in sesame oil and cut it into bite size pieces.
After every cut, make sure you moisten the knife with a wet towel so that when you cut it, the pieces will be in nice, clean cuts.
Kimbap is the Korean equivalent of Japanese sushi and is eaten with chopsticks.
Meals are eaten with a set of silver chopsticks called jeotgarak and a long-handled shallow spoon called sutgarak (similar to the Western spoon, unlike the Chinese soup spoon); the two are together known as sujeo (a contraction of sutgarak and jeotgarak). Unlike other chopstick cultures, Koreans have used spoons since at least the 5th century.
Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons. Banchan are eaten with chopsticks.
i hope this helps :)
http://www.netcooks.com/recipes/appetize...
* and how to eat this thing... all u need is a pair of chop sticks, however if u do not know how to use one u can either use a fork or just go ahead and use those fingers :)
* one more thing, kimbap is often cut into slices like this: http://doracoco.hacca.jp/img/pic_joho_ki...
Korean Barbecued Beef:
This recipe goes with Korean Clear Noodles with Mixed Vegetables
1 beef flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic, peeled and pressed or minced
1. Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
Yield: Makes About 6 servings
Normally, the kimpbap is sliced. Then you get some chopsticks and dig in. Don't use a fork. Use your hands. That's ok too.
If the kimpbap is not sliced up, I guess you could eat it like a hotdog.
Yay for korean food~
mmhmmm...
Kim Bap (Korean Rice Rolls)
4 cups hot cooked rice
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon dark sesame oil
4 sheets kim fresh seaweed
1 small carrot, julienned
2 eggs, beaten
10 ounces frozen spinach, thawed and drained
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seeds, toasted
Let rice cool a bit.
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
Fry eggs as if it were a pancake.
Cut egg into strips.
Mix spinach with sesame oil and soy sauce.
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
Sprinkle with sesame seeds and roll like a jelly roll.
Cut into 1/2 inch rounds.
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.
o.o oky i dont know why a white person would want to eat korean food but i will go with the flow. us asian pplz dont eat kimbab with a for spoon or any other eating materials. we use just our hands.
u need the object that is like long wooden sticks assembled together to form a mini mat. you probably dont have it so go buy it at some korean store. that object is what you need to give the kimbab that roll shape. oky so start out with some sesamee oil and some unsalted dry seeweed. now put some sesamee oil on the seeweed not too much just so it looks shiny :). then good some ground beef,cut carrots,fry and omlet,and get some substitute crap stuff. now get a huge bowl of steamed rice and put some sesamee oil with the rice so the grains arent as stuck together. now spread the rice over the seaweed just so its like an iner frame withing the square seaweed piece. then in the senter on top of the rice allign the substitute crap,the carrots,the ground beef, and the omlet rectangular slices in colloms(neatly). then use the wooden mat object and wrap it all together.
what would go good with this is da kang. it is yellow radish it goes good with the meal. a nice desert would be boiled yames they make great deserts
okok, just add soy sauce, seasame oil, green onions, a touch of sugar,sesame seeds, GOchuJang( fermented hot peper paste), and lots of garlic to ANYTHING
and I mean anything at all and....
BAM!! Its korean!
Just like my mommy used to make! ^___^
trust me its full proof. ^.^
And about kimbap!!~
spinich, odang(fried fish paste> dunno how to explian it), fried eggs, and daikon ( the yellow pickled radishy stuff) are basic ingredients!
you add anything you like to it! you also eat it anyway you'd like! like eating it with your toes, or a knife, or upside down, or like a burrito!
I guess its like "street food" more than fancy cuisine, you can add like, fries to it and it would still be kimbap!
yeah..so dont treat it like a fAncy smancy delicacy, its just some rice and seaweed with random stuff in it!
~ the korean girl down the street.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make simple korean dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make simple korean dishes?),it will help you,my kids.
I really want to know how to make kimbap since it is so popular and simple. I need to know the ingredients and how to assemble it. Also tell me a little of how to eat this cuisine. Like do you eat kimbap with a knife & fork, or just eat it like a hotdog? Any other great korean dishes to share with me would be appreciated. I'd like some dessert recipes too. Thanks.
Answer:
Kimbap is a wonderful meal that incorporates taste, scent, color and nutrition. And since it is so simple to make, it is the most popular meal that Koreans have as a picnic meal. When making Kimbap, you can use any ingredients to your liking. However, when making Kimbap, it is ideal to use the following recipe and to keep these points in mind when making it.
Points: Taste: sweet & sour.
Colors: black (seaweed) & white (rice), red (radish), green (cucumber or spinach), brown (meat or tuna), and yellow (egg or cheese, pickled radish called "danmooji")
Ingredients: Dried seaweed- 4 sheets
Rice 3 cups
Vinegar 4 Tbs
Water 3 Tbs
Sugar 2 Tbs
Salt 2 Tbs
Cucumber 1/2 of one
Carrots 200 g
"Danmooji" (Pickled radish - yellow in color) 100 g
Beef 100 g
Soy Sauce 1 Tbs
Sugar 1 Tbs
An alcoholic beverage 1 Tbs
1 egg
oil, pepper, salt, sesame oil ...
Bamboo mat (made especially for the purpose of rolling kimbap) and a kitchen brush.
Preparations: Set the dried seaweed (made especially for the purpose of kimbap).
Cook the rice. Bring the mixture of vinegar, sugar, salt, and water to a boil and condense it so that the mixture equals about 3 Tbs worth and mix it well with the cooked rice while it's hot.
Cut the cucumber in four, long parts. Also cut the carrots in the same way and stir-fry them with a pinch of salt.
Stir-fry the beef along with the ingredients from "preparation step 3."
Break the egg and cook it in the pan as if you were making a large omelette. Afterwards, cut it into four, vertically long pieces, like the cucumber and carrot.
Place the dried seaweed onto the bamboo mat and spread the rice made from step two of this list. Do not cover the seaweed completely, but cover about 2/3 of it, making sure the layer of rice is not too thick. Then place the long pieces of carrot, cucumber, egg and the beef in the center so that you may begin to roll the kimbap.
Once you have rolled the kimbap into shape, lightly brush it with a brush dipped in sesame oil and cut it into bite size pieces.
After every cut, make sure you moisten the knife with a wet towel so that when you cut it, the pieces will be in nice, clean cuts.
Kimbap is the Korean equivalent of Japanese sushi and is eaten with chopsticks.
Meals are eaten with a set of silver chopsticks called jeotgarak and a long-handled shallow spoon called sutgarak (similar to the Western spoon, unlike the Chinese soup spoon); the two are together known as sujeo (a contraction of sutgarak and jeotgarak). Unlike other chopstick cultures, Koreans have used spoons since at least the 5th century.
Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons. Banchan are eaten with chopsticks.
i hope this helps :)
http://www.netcooks.com/recipes/appetize...
* and how to eat this thing... all u need is a pair of chop sticks, however if u do not know how to use one u can either use a fork or just go ahead and use those fingers :)
* one more thing, kimbap is often cut into slices like this: http://doracoco.hacca.jp/img/pic_joho_ki...
Korean Barbecued Beef:
This recipe goes with Korean Clear Noodles with Mixed Vegetables
1 beef flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic, peeled and pressed or minced
1. Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
Yield: Makes About 6 servings
Normally, the kimpbap is sliced. Then you get some chopsticks and dig in. Don't use a fork. Use your hands. That's ok too.
If the kimpbap is not sliced up, I guess you could eat it like a hotdog.
Yay for korean food~
mmhmmm...
Kim Bap (Korean Rice Rolls)
4 cups hot cooked rice
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon dark sesame oil
4 sheets kim fresh seaweed
1 small carrot, julienned
2 eggs, beaten
10 ounces frozen spinach, thawed and drained
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seeds, toasted
Let rice cool a bit.
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
Fry eggs as if it were a pancake.
Cut egg into strips.
Mix spinach with sesame oil and soy sauce.
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
Sprinkle with sesame seeds and roll like a jelly roll.
Cut into 1/2 inch rounds.
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.
o.o oky i dont know why a white person would want to eat korean food but i will go with the flow. us asian pplz dont eat kimbab with a for spoon or any other eating materials. we use just our hands.
u need the object that is like long wooden sticks assembled together to form a mini mat. you probably dont have it so go buy it at some korean store. that object is what you need to give the kimbab that roll shape. oky so start out with some sesamee oil and some unsalted dry seeweed. now put some sesamee oil on the seeweed not too much just so it looks shiny :). then good some ground beef,cut carrots,fry and omlet,and get some substitute crap stuff. now get a huge bowl of steamed rice and put some sesamee oil with the rice so the grains arent as stuck together. now spread the rice over the seaweed just so its like an iner frame withing the square seaweed piece. then in the senter on top of the rice allign the substitute crap,the carrots,the ground beef, and the omlet rectangular slices in colloms(neatly). then use the wooden mat object and wrap it all together.
what would go good with this is da kang. it is yellow radish it goes good with the meal. a nice desert would be boiled yames they make great deserts
okok, just add soy sauce, seasame oil, green onions, a touch of sugar,sesame seeds, GOchuJang( fermented hot peper paste), and lots of garlic to ANYTHING
and I mean anything at all and....
BAM!! Its korean!
Just like my mommy used to make! ^___^
trust me its full proof. ^.^
And about kimbap!!~
spinich, odang(fried fish paste> dunno how to explian it), fried eggs, and daikon ( the yellow pickled radishy stuff) are basic ingredients!
you add anything you like to it! you also eat it anyway you'd like! like eating it with your toes, or a knife, or upside down, or like a burrito!
I guess its like "street food" more than fancy cuisine, you can add like, fries to it and it would still be kimbap!
yeah..so dont treat it like a fAncy smancy delicacy, its just some rice and seaweed with random stuff in it!
~ the korean girl down the street.
correctness,It's Non-profit and only for informational purposes.
- What do you get when you picked "chef's choice" at a sushi restraunt?
- 2 foods I like but cannot spell, I if I describe them can you name them, well?
- How do you make coconut icys?
- anyone have a good recipe for roti canai (also known as roti chennai, roti prata
- What breed of dog is best to use in a Korean curry?
- How do you make Baccalou?
- What is the best way to cook a steak medium rare on a grill?
- How do you make Gargoush ( Dried Meat ), what are the Ingredients?
Related Question about Food and Health
- How do I make shish kebobs taste like the persian restaurants?
- How do i make sour sausage(polish sausages)?
- How do i make sunflower seeds sour?
- How do i make thai chicken curry?/?
- How do I make Thai Coconut Tofu soup, as bought in Thai restaurants?
- How do i make thai ice tea??
- How do I make Thai Sticky Rice?
- How do I make the following Korean/Japanese Rice Snacks?