Ingredients
- -----Tempura Gim - Bap-----
- 1 Obento gim (김), dried seaweed aka nori
- 2 cup - cooked rice
- 1 large carrot Julienne
- 1 strip - yellow pickled radish
- 3 strip - soy pickles burdock root
- 100 g Spinach - blanched, rinsed in cold water and stained
- 2 egg
- 2 tbsp - Obento rice wine
- 1 tbsp - white sugar
- 2 1/2 tbsp LKK sesame oil
- 1L vegetable oil for fring
- 125g Obento tempura batter mix(mix with 180ml cold water)
- -----Spicy Tteok-bok-kki-----
- 250g Korean rice cake
- 1 cups Korean soup stock (dried kelp and dried anchovy stock)
- 4 Tbsp OTTOGI gochujang
- 3 tbsp corn syrup
- 1 Tbsp LKK soy sauce
- 1 tsp minced garlic
- 1 tsp gochgugaro
- -----Skewed fish cake soup--
- 4 sheet - eomuk (korean flat fish cake sheet)
- 1 teaspoon minced garlic
- 1/2 tablespoon LKK soy sauce
- 1 Spring onion (Silced)
- 3 cups - Korean soup stock (dried kelp and dried anchovy stock)
- 1 tbsp - Fish sauce
Method
- -----To make Tempura Gim Bap-----
- Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.) Keep it warm until all the filling ingredients are ready.
- Bring a large pot of water to a boil over high heat and prepare a cold water bath. Blanch the spinach, place immediately in cold water, then squeeze out excess water. Season with the sesame oil and salt.
- Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set but the top is still runny, flip it over 1/3 way and again to make a thick omelette. Transfer to a cutting board and let it cool. Cut lengthwise into 1/2-inch thick strips. (You can make a thin, round egg omelette and use 2 pieces per each roll, if it's easier for you.)
- Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt. Transfer to a plate.
- While the rice is still hot/warm, add the sesame oil, salt, rice wine vinegar and sugar. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste if needed.
- Put a seaweed sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed, using a rice paddle or your fingers preferably. Leave about 1.5 inch space at the top.Lay the prepared ingredients on top of the rice, leaving some uncovered rice at the top for sealing.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat (or aluminium foil), if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Dip into tempura batter and deep frying(170c) until crispy and golden brown.
- -----To make Spicy Tteok-bok-kki-----
- Unless your rice cakes are soft already, soak them in warm water for 10 mins.
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
- Garnish with sesame seeds, and sliced spring onion on top. Serve warm
- -----To make Skewed fish cake soup-----
- Skewer the fish cake onto the bamboo skewers.
- Boil the stock and add the garlic, and season with the soy sauce and fish sauce
- Drop the fish cake in, and boil for a few more minutes. Add salt and pepper to taste. Drop the spring onion in before turning off the heat.
Product used in recipe
- Lee Kum Kee - Black Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
- Obento - Yaki Nori For Sushi
- Obento - Tempura Batter Mix
- Obento - Rice Wine Vinegar
- Squid Brand - Fish Sauce
