My day usually starts with packing lunch. I’m sure it’s a similar scene in any household with kids. Nothing makes me happier seeing empty containers come back from school. So I try to pack things that kids love, enough portions to keep my active boys energized throughout the day. Dried fruits and vegetables, seaweed wrap triangle gimbap (aka. Onigiri) and warm miso soup are just few of our favorite lunch menu on rotation. A good friend of mine, also a owner of Ziraffe, a minimalistic, chic kids online clothing store introduced me to these sustainable lunch and snack bags. It makes early morning packing bit more enjoyable and kids off to school stylin’ in their lunch bags! Check out the recipe for Teriyaki Salmon Triangle Gimbap below and links to useful resources. Enjoy!
Teriyaki Salmon Triangle Gimbap (데리야끼 연어 삼각김밥) – pack of 2
200g salmon (1 individual serving of cut salmon)
2 cups cooked rice
2 seaweed wraps – Triangle Gimbap Kit (see useful sources below)
1 tsp sesame oil
pinch sesame seeds (toasted and ground)
2 tbsp soy sauce
2 tbsp plum extract
1 tbsp mirin (cooking sake)
1 tsp honey
Prepare rice by seasoning with little bit of salt, sesame oil and sesame seeds. Mixing the rice (brown and sweet rice) makes it stickier and helps to stay in shape when molded into a triangle. Prepare teriyaki sauce by mixing soy sauce, plum extract, mirin and honey. If you don’t have plum extract, use little bit of sugar or more of honey. Pre-season the salmon with salt, pepper and drizzle extra virgin olive oil to bake.
1. Bake salmon in the oven at 425 for about 15 mins. After 20 min, brush on or pour the teriyaki sauce over the salmon then bake it for another 5 mins. I also let the salmon sit in the oven for few more minutes after turning the heat off so it will cook thoroughly inside. Crush them into smaller chunks for the gimbap filling. NOTE: you can cook the salmon ahead of time if you are packing for the lunch next day.
2. Fill the triangle mold halfway with rice, add teriyaki salmon filling then add more rice on top to cover up. Press down tight then flip over to release the rice mold.
3. Follow the instruction on the seaweed wrap kit to wrap. NOTE: make sure the sticker seal is lined in the middle so it would be easier to unwrap. Wrap has written instruction for unwrapping and comes in plastic peel to keep the seaweed from getting wet. Stays nice and crunchy.
Fluf – 100% Organic Cotton Machine Washable Zip Lunch Bag / Lunch
Triangle Gimbap Kit – 2 pk of Seaweed Wraps, + Triangle Mold
Plum Extract for Sweetener
All Photography by Selina S. Lee
This post is in partnership with Ziraffe, all thoughts and opinions are my own.
The first part of ‘Basic Series’ banchan workshop launched last month and it was held last month at the EatWith‘s test kitchen. There was a small group of us in the kitchen cooking and feasting. We talked about rice & noodle that you can commonly see in Korean homes and how we cooked with them. I chose two type of rice grain and two types of noodles to cook. I was able to demo Mushroom Stone Pot (Dolsot) Rice, Kimchi Fried Rice, Chives & Green Pepper Japchae and Spicy Cold Noodles with Vinaigrette Coleslaw.
In all honesty, I have to say this was the most challenging workshop I’ve hosted. I was down with a nasty flu the week before and pretty much had to stay in bed all week not being able to prep for the workshop. Luckily I had my taste buds back but I had to modify a lot of details in order not to cancel the event. It was disappointing. Sometimes the best decision is to cancel the event and not push through something when you know you are not ready for. This is something that I struggle with. I don’t know how to quit. I mean, it only took me 10 years to quit my job! The timing of this lesson could not have been any better as I’m going on my own, making every decisions. I’m beginning to feel this is what becoming an entrepreneur is like.
Since the workshop, I’ve been working on improving the recipes that I demo at the workshop. One of the feedback was that overall dishes tasted blend and not as flavorful. This is something that I want to address it in separate post but you will start to notice that there is less usage of salt (sodium) in my recipe. This has been a personal change for me and for my health but I do feel it’s important to talk about it if I’m going to continue to share recipes online. I’ll just have to suck up the embarrassment for a minute and tell you what’s been happening in my life. A separate post about this is in the pipeline.
Despite all, I want to personally thank my guests for showing up that day. Also everyone that helped out. Sometimes I truly believe I am blessed with good people around me. There is actually a word in Korean, 인복 (人福) pronounced ‘In bok‘, literally means having blessed with the right kind of people. So I hope you liked the time in the kitchen, sharing ideas and learn something new. Hope you get to try the improved and updated recipes and enjoy the photos (below)!
Table all setup for the guests. Chives pancake with some pickles and kimchi is always good as side dish in Korean table.
Today’s welcoming drink: Ginger Lemonade.
Knowing my key sauce ingredients helped build up my confidence in Korean cooking. I also made some Shim’s Savory and Sweet Sauce the night before. All ready for the cooking demo! Find a list of pantry items and seasoning ingredients on my new RESOURCES page.
All Photography by Sarah M. Park | Cultural Chromatics
Photography by Sarah M. Park
You may have heard or read so much about how Korean food has finally landed in US and how much it is trending right now, all over the world. Thanks to all innovative Korean-American chefs working their way to introduce Korean food to all non-Korean palette. It makes me so happy and excited to know that most people have either heard or have tasted kimchi by now. How so many people are interested in learning more about the cultured pickling and the process of fermentation. It also brings me great pleasure letting you all know how kimchi is cooked and transformed into many dishes in Korea. I can definitely tell you that kimchi fried rice is the most classic ‘homie’ form I can think of. I recently got to demo this dish at my latest workshop. Since then, I worked on few things to improve and bring out the bold and savory part of this dish that I was missing all this time. Check out the recipe below, hope you get to try them yourself!
Photography by Selina S. Lee
Kimchi Fried Rice (김치볶음밥) – 2 Servings
2 bowls of day-old (or chilled) cooked white rice
2 cups chopped kimchi
1 cup finely chopped bacon – optional
3 finely chopped green onions/scallions
seasoned seaweed crisp (김자반) – optional
semi-dry parsley – optional
1 tbsp butter
2 tbsp extra virgin olive oil
2 tbsp soy sauce or shim’s savory sauce
1 tsp sugar
If you don’t have any leftover day-old rice, you can cook rice and cool them down in room temperature. Rice should be cooked more on the dry side. Prepare ripen kimchi by chopping them in small bite size pieces, cut bacon and green onion by finely chopping.
1. In a large skillet or wok, add oil and green onion over med-high heat. This will create nice infused oil with sweet flavors from the onion. Add bacon and kimchi and cook it until kimchi is nice and tender (about 10 min). NOTE: If kimchi is on the sour side, you can add little bit of sugar to balance the sourness. Add soy sauce and cook for few more minutes.
2. Add cooked rice and mix in with the kimchi (and bacon) mix by turning off the heat. This will give you enough time to nicely coat the rice without overcooking it. Turn the heat back on high and fry the rest by mixing with the spatula or spoon. Add butter at the end and fry them for a minute until butter is melted in. NOTE: using the side edge of your spatula or spoon will keep the rice grains firm.
3. Make soft-fried egg and serve fried rice with seaweed crisp and dry parsley!