Kimbap (Korean Rice Rolls)

Standard

Main Ingredients:
4 Sheets Dried Laver
4 Oz Yellow Pickled Radish
Crab Meat
3 Eggs

Rice Ingredients:
2 Generous Cups Cooked Short Grain Rice
1 Tbsp Sesame Seeds
½ Tbsp Sesame Oil
¼ tsp Salt

Spinach Ingredients:
8-16 Oz Baby Spinach, boiled
1 tsp Sesame Oil
½ tsp Garlic, Minced
2 Pinches Salt

One of my favourite things to make because it’s so easy and I have yet to meet someone who will say no if offered. You can put anything you want inside it and it’s super addictive!

Source: http://aeriskitchen.com/2016/04/addictive-kimbap/

Korean Potato Salad

Standard

Ingredients:

*3 Russet Potatoes (1 lb)
*1 Cup Apple
*½ Cup Canned Sweet Corn
*2 Eggs
*½ Cup Mayonnaise
*2 Tbsp Korean Drinking Yogurt or Lemon/Lime Soda
*½ Tbsp Sugar

If it’s made right, I love me some potato salad. I’ve had some in Korean restaurants before and always wondered why it tasted sweeter and crunchier. I noticed the apple chunks but it was something else too. Now I know what it is :). And you can too!

Source: http://aeriskitchen.com/2013/09/korean-style-potato-salad/

BLT Pasta Salad

Standard

Pasta salad makes for a great appetizer or picnic food and since I was going on a road trip, I thought this would be perfect to make! It’s VERY easy and mixes easily in one bowl.

Ingredients:
*2 cups Ditalini or elbow pasta
*2 tablespoons olive oil, divided
*12 slices bacon (1 package), chopped
*1-1/2 cups diced tomatoes
* 3 cups chopped green lettuce
*1 cup mayonnaise
*1/4 cup plain Greek yogurt
*1- 1/2 cups sharp cheddar cheese, shredded
*1/2 teaspoon red pepper flakes (optional)

Source: http://www.swankyrecipes.com/blt-pasta-salad-2.html

Imperial Rolls

Standard

A lot of people confuse imperial rolls with spring rolls. The first one is mostly made out of fresh ingredients while the later is deep fried.

My family likes to have this for dinner and get togethers because everyone sits around the table and has a nice long chat. You also get to put what you like in it (minus the mint leaves for me!).

On this particular day, we had sliced cucumbers, Vietnamese pork sausages, vermicelli rice noodles, beef, lettuce and mint (not shown above). You can really put anything you’d like in them, it’s a personal preference; shrimp, parsley, carrots and pork skin are also great choices.

Fill a large bowl with hot water so that you can dip rice paper in. You can find them in any Asian supermarket and when they aren’t “cooked”, they are fragile so be careful. Each side only needs to touch the water for about three seconds. If you leave it in too long, it’ll become too thin and rip very easily when you wrap it.

Just like everything else, everyone has their own style. A lot of people like to place it closer to the edge but I like it smack in the middle.

Some people like to fold the bottom over first but I do the sides first.

It all ends up like this anyways. From here, you hold the stuffing together by pressing down while you roll. If you submerged the paper for the right amount of time, it shouldn’t rip. If it does anyways, try a different brand of rice paper.

Voila! The finished product! Now make about six more of these and you’ll be ready to eat. I like to dip it in a peanut sauce that my aunt is known for but if that’s not available, you can always use fish sauce (also available at Asian supermarkets).