(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)