This weeks New Recipe Friday is coming from Korea. After our trip to Dan Moo Ji, in December, I’ve wanted to try and recreate some Korean food at home.
While at the Abacoa Green Market, I found a Daikon Radish. I remembered the yummy marinated radish we had while at Dan Moo Ji, and wanted to try to recreate them at home.
I made them over a week ago, but wasn’t sure what to eat with them. I did some research and discovered Kimbap is a Korean version of Japanese sushi. Huck and I love to make sushi at home (even though we hardly ever do), and I thought it would be prefect for our Korean dinner.
Kimbap and Sushi are very similar. Sushi is made with Vinegar rice (I’ve been trying to tell my Mother for years Sushi does not mean raw fish!! Sushi is referring to the rice. She still will not try it, but she eats raw oysters…) Kimbap is usually made with steamed rice.
By the way, I was not planning on this being the recipe of the week. I was just going to make sushi for dinner. I’ve been trying to avoid night time pictures, but this look and tasted so good. I couldn’t pass it up.
I’m not getting a job as a Sushi Chef anytime soon!
I made one spicy and one sweet, just like Dan Moo Ji. They use jalapenos for spice, though. I just used crushed red pepper.
The radishes and mushrooms fell to the bottom of my cup. I keep trying to get them to the top for a picture. No such luck!
Huck made some interesting rolls. He used (fake) crab, mushrooms, cucumbers, and Worcestershire sauce. He said they were… interesting.
Kimbap “California Roll”
Serves | 4 |
Prep time | 20 minutes |
Cook time | 20 minutes |
Total time | 40 minutes |
Ingredients
- 1 cup Rice
- 2 cups Water
- 4 sheets Nori- Seaweed
- 1/2 Avocado (Sliced)
- 1/2 Lime or Lemon
- 1/2 Cucumber (Cut into Sticks)
- 4 sticks Crab (Lump or Imitation)
- Wasabi (Optional )
- Soy Sauce (Optional )
Directions
Combined the Rice and Water into a pot. Bring to a boil, turn to low, and cover with a lid. Cook for 20 minutes. When rice is finished cooking remove from heat and fluff with a fork. Do not lift the lid during cooking. | |
While rice is cooking slice veggies. Coat avocado with lime or lemon juice to prevent browning. | |
Lay a sheet of Nori, shiny side down, on a sushi mat (I bought mine for $3 at Target). File 2/3 of sheet with rice. Top with veggies and crab. Do not over stuff the rolls. It makes it harder to roll and your veggies and crab will fall out the ends. | |
Start at end with toppings and roll. (I would recommend watching a video on YouTube. I'm not really sure how to explain how to roll it property.) | |
Slice sushi to desired size. I cut mine into 6 pieces. You may need to wet your knife blade to make it easier to cut. | |
Serve with Wasabi and Soy Sauce for dipping. |
Mushroom Beef Soup
Serves | 2 |
Prep time | 3 minutes |
Cook time | 10 minutes |
Total time | 13 minutes |
Ingredients
- 3 cups Beef Stock (Low Sodium)
- 1/2 cup Mushrooms (Sliced)
- 2 Green Onions (Chopped- Optional)
- Korean Radish (Garnish-Optional)
Directions
Add beef stock and mushrooms to a pot. Heat pan over medium low. | |
Cook for 10 minutes or until mushrooms become tender but not mushy. | |
Spoon soup into bowls and garnish with green onions and radishes. |
Korean Marinated Radish
Serves | 1 Cup |
Website | Adapted from Aeri's Kitchen |
Ingredients
- 1/2 cup Radish (Peeled and Diced)
- 1 tablespoon Sugar
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Crushed Red Pepper (Optional-For Spicy Radish)
- 1/2 teaspoon Soy Sauce (Optional- For Spicy Radish)
Directions
Combine sugar, water, and vinegar. Make sure sugar is completely dissolved. If making spicy radish, add crushed red pepper and soy sauce. | |
Add diced radishes to the mixture. | |
Cover container with lid, and leave on counter for 24 hours. Then place in refrigerator for 2-3 days before serving. |
Veggie Spring Roll
Ingredients
- 1 cup Veggie Mix (I used a Broccoli Slaw Mix)
- 1/2 tablespoon Teriyaki Sauce
- Cooking Spray
- 4 Spring Roll Wrappers
Directions
Preheat oven to 400 degrees. In a bowl, combine veggies and teriyaki sauce. | |
Submerge spring roll wrappers in a bowl of warm water for 10 seconds or until soft. (I used a pie dish) | |
Lay wrapper on a dry plate and add veggies. Roll very tightly like a burrito. | |
Spray a sheet pan with cooking spray. Bake for 10-15 minutes or until brown. Be careful not to burn. | |
Serve with dip of choice. I used a bottled Sweet and Sour Sauce we had in the refrigerator. If you do not want to bake them, you can serve them cold. |
You may notice something new to the blog! You can now print your favorite recipes! I downloaded a new Recipe Building Plugin. I type in the information, it puts it all together. I’m not sure how I feel about it yet. The first two recipes seemed to take forever, but the last two were quicker.
What do you guys think? Do you like the way? Or the old way?
Well that concludes another New Recipe Friday. Make sure you check out last weeks Homemade Gnocchi. I’ll be back tomorrow with my new Activity of the Week. I’m not going to lie, doing the New Beer, New Recipe, and the New Activity is hard. I’m enjoying it though. Really, it’s giving me something new to do. You wouldn’t believe how long it takes me to do the New Beer post.
Oh and I found my new cookbook, too.
Boy, you sure rubbed in my face about not eating sushi, and yes I do eat oysters on the half shell, stew too. Everybody has their own taste. You will eat oysters but not the stew. Oh well, I do like it this way, Might make you a cook book out of you recipes. Talk to ya later to rag you more about my food preference. Ha Ha. Love You, Mom
I’m just saying try it before you say you don’t like it :) Love you too!