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Happy Thursday everyone,
I hope that yall are doing well today! This has been a really long week, we have been teaching kiddo to longboard, so a lot of time in the 90ºF+ weather which usually makes me super tired and also not feeling well. (I have a sun allergy hah!) So I have just wanted to sleep instead of doing pretty much anything.
But I am still getting everything done that I need to get done including recipe testing and creating, which is fantastic because I don’t really want to be mad at myself for not getting stuff done. I totally would to be honest.
This recipe was created for my husband and the producer of the cooking show. It was his birthday during the filming of this, so instead of the normal history lesson, I’ll give you guys a little bit of the history of Red!
He is from the Netherlands, which is so cool! We met on Twitch on an invention contest of our friend. One thing led to another and I was in the Netherlands and Europe visiting friends, him, and just having fun and we decided we didn’t want to live without each other. We got married in Denmark.
This person is one of the smartest people I have ever met, even though he won’t admit that. He is also strong and insanely creative. And fun fact, he broke both of his legs when he was 1.5 years old because we was chasing a light that led to the basement of his parent’s house.
Happy late birthday Red, you are amazing and I’m so happy to have you in my life.
This recipe is for the SAR cookbook as it is based on Red! I made it as red as I could without it tasting awful to really represent his little fox!
Make sure you have a VERY sharp knife to cut it or it will rip which means that you will just have a mess on your hands. Other than that I am going to say cook rice your favorite way; but I usually make this rice 1 of two ways:
Stove top method; rinse the rice thoroughly, put it in a medium sized pot with 2x the amount of water; bring up to simmer, then turn the heat on low and cover it for at least 10 minutes. When finished add in a tsp of rice wine vinegar.
Use your rice cooker with water coming up to your knuckle if you add the rice first and push the white rice button and just let it go.
Also make sure you have sesame seed oil or Gimbaps just do not taste correct.
If you want tot make this vegetarian leave out the bulgogi and put the bulgogi sauce with the tofu. You can also customize this anyway that you want!
Red Gimbap
Supplies Needed
Very sharp chef’s knife
Wooden spoon
Frying pan
Measuring spoons
Oil brush
Sushi rolling mat (if you have one!)
Ingredients needed
Tofu
1 block of tofu; sliced
1 tbs chili powder
½ tbs salt
½ tbs pepper
1 tbs butter
Bulgogi
½ lb beef
2 tbs olive oil
1 tbs gochujang
2 tbs dark brown sugar
2 tbs soy sauce
1 tbs sesame oil
1 tbs gochugaru
½ tbs garlic powder
Rice
1 cup cooked white rice
1 tbs gochujang
½ tbs gochugaru
1 tsp sesame seed oil
1 tsp rice wine vinegar
Gimbap
3 sheets of dried seaweed
2 tbs rice wine vinegar
1 tbs salt
1 tbs dark brown sugar
1 cucumber sliced
1 bell pepper sliced
A sprinkle of sesame seed oil
Pinch of sesame seeds
Recipe
Tofu
Put butter in a frying pan over medium high heat and melt
Add the tofu and fry on one side for 5 minutes
Use half the seasoning on one side and flip, use the rest of the seasoning
Fry for 5 more minutes and set aside
Bulgogi
In a frying pan over medium heat add the oil
Add in your beef and brown for 5 minutes
Add all of the seasoning and cook for 5-7 more minutes or until the meat is sauced and browned
Set aside
Rice
Mix rice with all seasoning
Set aside
Gimbap
Mix your vegetables with vinegar, sugar, and salt; set aside
On your rolling mat (if you have it) put the dried seaweed
Add a thin layer of rice
On top of the rice from one side to the other add tofu, bulgogi, and vegetables
Roll as tight as you can
Brush on sesame seed oil and add the sesame seeds
Cut into slices
(I like it best when served warm, but can be served cold!)
If you have any questions feel free to join our free discord! You could even be invited to some community events that we are hosting!
We have a throne wishlist up that is going to greatly help our cooking show and my ability to make more things for the blog!
And as always please subscribe to the blog! This means that you will get recipes sent to your inbox everyday!
Thanks for being along this journey with us! You guys are so amazing!
We will be back with our first installment of medicinal foods across the world tomorrow! It was an amazing series and I cannot wait to share it with you!
-momnoms
Don’t forget to go give the cooking show a follow on both Youtube and Twitch! We are live 4 times a week on Twitch and each rerun is added to Youtube when I post the corresponding recipe 2 weeks later! (Your best way to get recipes fast is if you follow us on Twitch!)