How To Make Gimbap with Momofuku s Eunjo Park

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Rating: 4.5; Vote: 2

Eunjo Park, head chef of Momofuku s Ss m Bar in NYC, makes gimbap a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it. Eunjo makes two versions: one that features flavorful and textural vegetarian ingredients like pickled daikon and pan-roasted pea shoots, and another with soy-marinated salmon and a creamy horseradish sauce. JS: Let her be regular at Munchies. I really liked her explanations overall. Yes, there is no sugar added to the rice in gimbap, and you'll be indeed surprised how much sugar goes into sushi rice. Gimbap, in my opinion, has a unique flavor and taste that harmonize with a variety of fillings (typically at least 4-5 different fillings.
Date: 2021-07-03

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Comments and reviews: 3

Hem
Chef Eunjo is the real deal; she oozes experience and expertise and she's also a very good teacher. There are so many extra tips in this video, e. g, adding Mirin to scrambled eggs for sweetness and velvet mouth feel, it's worth the time to view it again. Please ask her to create more videos. Also, it's nice to see more Asian/Pacific Islanders represented in these videos.
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food
These two kimbaps are very unique. To all international people watching this, watch maaangchi's or Future Neighbour's kimbap and u'll see more common ones. I think Eunjo's look good but if I never tried kimbap I would prefer to taste the traditional one or some with fried shrimp, bulgogi, kimchi etc first: )
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commatoes
As a kid, quartered hot dogs were common in gimbab. It grossed me out even as a kid. But hot dogs were a common thing -- cooked in the pot with rice and sliced up in ramen with processed cheese. Filipino friends used to cut it up and cook it in spaghetti sauce.
I still don't get it.
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