Monday, March 16, 2009

Ojinguh Moochim - Cold Squid with Cucumbers - (오징어 무칩)

I went to the K-market yesterday and was originally planning to make some ojinguh gook, but last minute decided to just make ojinguh moochim instead. This goes really well with choong-moo kimbap (basically just rice and gim).


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First wash and cut two squid. I don't know why some people get so freaked out about squid but can eat calamari. =P


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Cut up the squid into two inch pieces like so and then throw some salt on it and give it a thorough wash.


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Meanwhile bring a pot of water to a boil and then add the squid and let it boil until fully cooked. This usually takes 3-5 minutes.


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After it's all cooked, rinse it thoroughly under cold water and set it aside to drain.


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In a small bowl mix together the following: 2 TB red pepper powder, 1 TB red pepper paste, 1 TB sesame seeds, 1/2 TB minced garlic, 1 TB vinegar, 3/4 TB honey powder, 3/4 TB soy sauce, 2 TB rice wine, 1 TB corn starch, dash of pepper and ginger powder.


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Then slice up 1/2 onion, 1 green onion, and 1 small cucumber.


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Add the squid and sauce and mix it thoroughly.


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You're now ready to plate and serve!


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You can eat it immediately or store it in the fridge for later. ENJOY!

Thursday, March 5, 2009

Brown Rice Vegetable Rolls

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I had some veggies leftover from the Jengban Gooksoo below, so I decided to make some vegetable rolls. I used perilla leaves, red leaf lettuce, carrots, cucumber, and avocados.


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Get about two cups of cooked brown rice and season it with 1 TSP of sushi vinegar, 1 TB of sesame oil, and 1 TB of sesame seeds.


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Spread the brown rice on a seaweed wrap and PRESS DOWN as hard as possible. Brown rice doesn't stick as well as white rice, so give it some good pressure.


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Then just load it up with generous amounts of the veggies and start wrapping.


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Use a sharp knife to cut them into pieces and serve. Enjoy~~~

If you want regular kimbap, check it out!

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