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  • (chopping sound)

  • (bright music)

  • Empty bowl!

  • Hi, everybody.

  • These days, it's getting warm and warm.

  • You guys, just going on a picnic?

  • Be sure to make something delicious.

  • How about Korean gimbap?

  • Have you ever made my gimbap,

  • you know, the classic gimbap?

  • Made with the colorful vegetable filling,

  • and also some bulgogi inside?

  • But today's gimbap is inside-out gimbap.

  • In Korean, "nude gimbap".

  • You know nude?

  • ( laughs)

  • Nude, just no clothes on.

  • You'll see why Korea's people call this "nude gimbap",

  • but I disagree with the name.

  • I'm going to explain why later.

  • Now, my rice is done.

  • I'll bring my rice, warm rice, and then, let's start.

  • Today, I will make four rolls of large gimbap.

  • I think it's going to be maybe for four servings,

  • but if you're hungry, you can eat all.

  • Why not? Nobody's judging you. (laughing)

  • I will just measure four cups of rice.

  • Fluff rice first.

  • Rice should be made really nicely to make delicious gimbap.

  • This is around one cup,

  • two,

  • three,

  • four cups rice.

  • Now, we need to season this rice

  • with a little bit salt and sesame oil.

  • Half a teaspoon salt and sesame oil, around one teaspoon.

  • And mix.

  • Wow, smells good.

  • When you mix, don't squish like this,

  • just gently, gently.

  • And this salt and sesame oil

  • is all absorbed,

  • so the rice is delicious.

  • I'm going to let it cool down.

  • This is English cucumber, seedless cucumber,

  • but still inside is a little bit seeds,

  • so I'm going to remove the seeds.

  • This way, I need to make eight sticks.

  • So cut in half first.

  • Lengthwise.

  • And then...

  • Okay this one.

  • So here, just the little seeds, I will remove this part.

  • Cut off like this...

  • And here.

  • And remove the inside, soft part.

  • We need crispy part.

  • I don't want to dry my rice,

  • So I just a couple of times, mix again,

  • and then I will just cover.

  • I will sprinkle with just half a teaspoon salt,

  • like this, sprinkle.

  • Next, I will pan-fry eggs.

  • Four eggs for four rolls.

  • Half a teaspoon salt.

  • And then, we gotta strain this.

  • So to make a really even shape, nice yellow kind of paper,

  • I like to strain.

  • This way, we remove stringy things.

  • I will use this square pan, but you can use a round pan or

  • any pan, so later after cooking, slice it.

  • So it doesn't matter.

  • Medium-high heat.

  • This pan is now heated,

  • but I will just turn down the heat to medium-low,

  • between medium and low, because I don't want to burn.

  • Two teaspoons vegetable oil. Just swirl to coat.

  • Then wipe off excess oil.

  • Let's add this egg.

  • I will just cook around five minutes,

  • but I will keep an eye on this,

  • and control the heat.

  • Sometimes low, sometimes medium-low, like that.

  • I like to make it even thickness.

  • Keep moving around over the heat, like this.

  • Did you hear that?

  • So now, I'm going to turn off the heat first.

  • I have to flip it over.

  • Put it here, like that.

  • With the remaining heat it's going to cook.

  • Ooh-hoo! Our cucumber is sweating!

  • Heat up the pan over medium-high heat.

  • From now, whenever filling is done, I'm going to put it here

  • so that I can work very quickly.

  • Around one teaspoon.

  • 30 seconds- one, two, three, four...

  • Done!

  • This is the crab sticks, it's a artificial crab meat.

  • Peel off plastic.

  • So four crab sticks.

  • Vegetable oil, around one teaspoon.

  • White side down, because I don't want to ruin the red color.

  • Medium heat.

  • Just cook one minute.

  • It's a little brown. Awesome!

  • 30 seconds after, I just turned off.

  • And then let's do eggs.

  • See, that? Look at that yellow. Gorgeous!

  • Trim this.

  • And just cut.

  • About half inch wide, like this.

  • Next, danmuji. I always, always use danmuji.

  • When I make a gimbap without danmuji,

  • something is always missing.

  • When you go to Korean grocery store,

  • you will find that there are two types of danmuji.

  • Whole, like these radishes here.

  • You need to take it out,

  • like the cucumber, you have to cut it.

  • Or, these are my leftover I always keep in the refrigerator.

  • This is pre-cut danmuji.

  • You are going to use maybe one or two.

  • I will use two per each roll.

  • This is pre-cut, exactly gimbap size.

  • Dry with paper towel, like this.

  • Next ingredient filling is so easy, just green onion.

  • This is optional, if you don't like to use, never mind.

  • Only green part I am going to use.

  • I will put it here. All done.

  • Time for intermission!

  • I wanna wash my hands and knife,

  • and I will bring my large chopping board.

  • My large chopping board. (laughs)

  • Cold water.

  • Most important thing, the gim.

  • Without this, you can't make gimbap. Why?

  • Because, it's gimbap. "Gim" means seaweed paper.

  • "Bap" is rice. So we need this guy.

  • "gimbab-yong gueun-gim", Roasted seaweed.

  • How many gim do we need? Four, four sheets of gim.

  • My cutting board should be really clean

  • because this rice is going to touch this cutting board.

  • And dry, very clean.

  • Also, your hands. Your hands should be clean.

  • Go, go and wash your hands now. ( laughing)

  • This gim is already toasted.

  • If you find gim is not toasted,

  • you know, on the stove,

  • and like this...

  • Check out my classic gimbap if you are curious about that.

  • This is green color because it is toasted.

  • There are two sides, a rough side

  • and a shiny side.

  • Shiny side down.

  • Around one cup we need.

  • Now, this is sesame oil,

  • just a little bit, and rub, in your palm.

  • And then, put it like this,

  • and make a ball, like this.

  • And then, put it in the center on the lower part, and just push it.

  • Oh my, it smells good! Sesame oil, I can't resist!

  • Because I use just a little sesame oil to oil my hands

  • Rice does not stick to my hands.

  • Two inches empty, make it empty.

  • And then now push it little bit

  • and sesame oil like this, because rice is going to be here.

  • And lift this, and like this.

  • Empty spot, right? See? Empty.

  • Egg

  • and this

  • Wow, this is too large.

  • Easiest way of cutting

  • is to just use my scissors, like this.

  • And I can add one more.

  • And then, green onion, just one.

  • Then we gotta roll.

  • Like this.

  • Oh, let's add some sesame oil.

  • Like this, and grab and squeeze.

  • Gorgeous. This guy's done, so I will just put it here.

  • Next gimbap, sesame oil.

  • This edgy part is also nicely filled.

  • Then lift, like this.

  • And green onion, sesame oil.

  • Nice! Then, put it here.

  • My four rolls of inside-out gimbap are done. I have to cut.

  • Now, I wanna wash my hands.

  • This is my dosirak, lunchbox.

  • When I visited Korea years ago I bought this,

  • just in case someday I may use it for my video.

  • It's just made out of plastic.

  • Toasted black sesame seeds, just make it

  • look more appetizing.

  • This is a wet towel.

  • Gorgeous, gorgeous.

  • Okay! (laughs). Let's go on a picnic together!

  • This is my jangajji, L.A. style jangajji,

  • I will eat with this.

  • Chili pepper, green and red.

  • This green onion, we used the green parts.

  • Use the white part, just chop it up.

  • Add a little bit soy sauce, and vinegar.

  • This is for people who love spicy food.

  • This will go well with the gimbap.

  • I made also spinach soup.

  • Soup.

  • Let's eat!

  • Mmmm~

  • Oh my god, so good!

  • At the beginning I said I disagree with the name of this

  • gimbap in Korean is "nude gimbap."

  • I changed the name to inside-out gimbap,

  • because I think somebody, a funny guy,

  • made this kind of name, because it doesn't wear any,

  • seaweed paper here.

  • Just white rice on the outside.

  • So maybe, "Oh, that's nude,"

  • But inside it's wearing, so it's not actually nude,

  • isn't it? ( laughing)

  • So it has to be like gimbap or inside-out gimbap.

  • Mmmmm!

  • Dipping sauce.

  • Today, we made gimbap, inside-out gimbap.

  • Let's go on a picnic together.

  • Enjoy my recipe! See you next time. Bye!

  • (bright music)

(chopping sound)

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B1 中級

金巴普從內到外(Gimbap:국어,드김밥)。 (Kimbap Inside Out (Gimbap: 누드김밥))

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    林宜悉 發佈於 2021 年 01 月 14 日
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