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).
First wash and cut two squid. I don't know why some people get so freaked out about squid but can eat calamari. =P
Cut up the squid into two inch pieces like so and then throw some salt on it and give it a thorough wash.
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.
After it's all cooked, rinse it thoroughly under cold water and set it aside to drain.
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.
Then slice up 1/2 onion, 1 green onion, and 1 small cucumber.
Add the squid and sauce and mix it thoroughly.
You're now ready to plate and serve!
You can eat it immediately or store it in the fridge for later. ENJOY!
Monday, March 16, 2009
Thursday, March 5, 2009
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.
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.
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.
Then just load it up with generous amounts of the veggies and start wrapping.
Use a sharp knife to cut them into pieces and serve. Enjoy~~~
If you want regular kimbap, check it out!