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  • (chopping)

  • (upbeat music)

  • - Hi Everybody!

  • Today I'm going to make authentic gimbap,

  • seaweed rice rolls.

  • So rice and delicious colorful ingredients

  • rolled in seaweed paper and cut into bite-sized pieces.

  • We call this "gimbap," delicious.

  • It's a really really these days,

  • the weather is awesome.

  • Soon everybody wants to go on a picnic.

  • This is a perfect dish for picnic.

  • Let's start!

  • I'm going to transfer this rice to large bowl.

  • Add half teaspoon salt,

  • sesame oil around one or two teaspoon.

  • And let's mix.

  • Smells so good, sesame oil.

  • I'm going to let it cool.

  • In the meanwhile, let's prepare

  • all the ingredients.

  • Cut into...

  • Instead of a carrot you could use artificial crab stick

  • because for the red color.

  • But today I'm going to really follow the authentic way.

  • (chopping)

  • One and half cup, get little bit salt.

  • And mix this.

  • Let them sweat.

  • My rice is all a little cooled down, still warm

  • but I don't want to make it dry

  • so I'm going to wrap this one

  • while I'm preparing other ingredients.

  • This is danmuji, yellow pickled radish.

  • I cannot make gimbap without this,

  • made with daikon and then it's sweet and also salty

  • and a little sour.

  • Crispy, like a pickle.

  • Little bit left over like this.

  • And then...

  • (slicing)

  • This a cookie cutter.

  • (slicing)

  • I'm boiling water to blanch my spinach.

  • It has long stems.

  • This is good to make gimbap.

  • (simmering)

  • (stirring)

  • It takes only 30 seconds to one minute,

  • just until spinach is withered.

  • Okay, I'm going to turn off.

  • (water running)

  • Squeeze out the excess water.

  • (slicing)

  • We are going to season this.

  • Garlic cloves, minced.

  • (chopping)

  • Salt and sesame oil and mix.

  • Today I'm using skirt steak.

  • It's beef, but you can use a ground beef,

  • but usually I use ground beef

  • but today I'm going to make

  • a really special upgraded gimbap.

  • (water running)

  • (slicing)

  • So trim the all fat.

  • Skirt steak is really delicious, whatever you make.

  • But in the gimbap it's really really tasty.

  • (slicing)

  • I'm going to use my knife so that

  • it's not going to shrunk much.

  • And one garlic.

  • This is a large garlic, so you may use two garlic cloves.

  • So a little sweet and salty I'll make this.

  • Ground black pepper and sugar

  • and mix.

  • Let's make egg.

  • (cracks egg)

  • Some salt.

  • (beating)

  • Let's cook.

  • Put some cooking oil here.

  • And then I'm going to lower the heat.

  • Just wipe off a little bit like this.

  • (sizzling)

  • I use hands but you guys can use spatula.

  • So I'm going to let this sit here

  • and still little, little cooking.

  • So meanwhile I'm going to stir-fry other ingredients.

  • Carrot and beef.

  • Which one first?

  • Carrot first.

  • So another pan, add some cooking oil.

  • The water is coming out because we salted a little bit.

  • (sizzling)

  • I just did exactly 40 seconds, stir-fried

  • and then let's put it just right next to spinach.

  • Beef, over medium-high heat.

  • (sizzling)

  • Okay, done, turn off.

  • Our egg's cooled down.

  • So cut this thin strips.

  • This is seaweed paper, "gim."

  • I use five. Roast this way over low heat.

  • Bamboo mat to make gimbap.

  • So I've been using this for a long time.

  • But if you don't have this, you still can make gimbap

  • just using your hand, I'll show you later.

  • Then gim has a shiny part and rough part.

  • The shiny part down, so let's do this.

  • And then rice.

  • Here.

  • This rice is a little less than one cup.

  • It's going to be a really nice size.

  • And spread the rice really thinly.

  • As you see, there's around two inches I'm just leaving out.

  • Two inches.

  • Just press down so that when it's made

  • it's not going to fall off easily.

  • Like that.

  • Carrot, how 'bout that.

  • It depends on your mood, choosing which one first.

  • Yellow, danmuji, egg and spinach.

  • Just lift this together and then this edge part

  • is going to edge part of the rice.

  • So that exactly the ingredient is going to be in the center.

  • And then just tightly grab like this.

  • And then, this guy, lift.

  • And then roll it with your right hand.

  • Again, like this.

  • Can you do that?

  • Wow, so pretty, eh?

  • And the next one, spread the rice with rice scoop first.

  • And then, later using your fingers like that.

  • In Korea we always make this special gimbap

  • on the So-poong Day.

  • "So-poong" means my Korean children's school picnic day.

  • And then we make extra delicious gimbap for teacher.

  • So for my own children plus teacher.

  • So I used to make this for my children's teacher.

  • In Korea when I lived there, the beef was so expensive

  • but on So-poong Day, like picnic day is exceptional.

  • I buy the best best quality beef and make this nicely

  • with a lot of effort and then to make really pretty

  • and then give it to my children's

  • "Oh, give it to your teacher!"

  • (upbeat music)

  • My last gimbap, as I told you,

  • if we don't have mat "Oh I cannot make gimbap without this."

  • No, you can make it.

  • So I'm going to show you just using my hands.

  • When I travel usually I just use my hands, like this.

  • And beef.

  • Juicy, juicy.

  • Look at this guy.

  • Press, press.

  • (wrapping)

  • Okay, done.

  • To make more shiny and tasty I usually add some sesame oil.

  • (rubbing)

  • So when you cut this, you need a little wet cotton cloth.

  • I'm just using paper towel because

  • you need to keep cleaning the knife.

  • (slicing)

  • This is my lunchbox.

  • When I was in high school

  • I used to use this kind of lunch box.

  • (slicing)

  • And then, just lift this, transfer here.

  • And then even when I travel, when I open this one,

  • it still look really appetizing,

  • so I usually sesame seeds.

  • (foil crunches)

  • So before I go on a long trip,

  • I always make this lunchbox like this, cooking foil.

  • I always prepare one apple for dessert.