Kimbap with Kimchi

Rice:

2 1/2 dl korean rice or sushi rice
4 dl water

1 tsp sesame oil
3 tbsp rice vinegar
1 tsp salt
1 tsp sugar

Mix oil, vinegar, sugar and salt well while boiling the rice. Stir in gently after the rice have settled and cooled a little. 

Making perfect rice is an ART - find your own way...

Stuffing:

Cucumber
Avocado
Pickled ginger
Sesame seeds

Horse radish
Tofu
Spring onions
Blanched savoy cabbage

Umeboshi Purée
Carrot
Blanched spinach
Pickled radish

or whatever combination you prefer.

Roll like maki sushi. 

Check out how Maangchi rolls.

or the turbo roll.

Serve with kimchi.

Kimchi

This kimchi is 1 month old.

Ingredients

Salt
1 napa cabbage
1/4 dl sweet rice flour
1 1/2 dl water
1/4 dl sugar
1 dl save-the-fish sauce 
1/ - 1 dl red pepper flakes 고추가루  
4 chopped cloves of garlic
2 tbsp chopped ginger
2 tbsp chopped onion
4 chopped scallions

Directions 

Cut cabbage twice lenghtswise. Wash thoroughly. Rub carefully with salt, making sure that salt goes everywhere. 

Leave to rest for two hours. Then massage and turn and leave to rest for another three hours.

Mix sweet rice flour, water and sugar until it becomes translucent. Cool a little and mix in the rest of the ingredients.

Wash the cabbages thoroughly - and then once again. Wring in order to get as much excess water out.

Wear gloves and carefully spread the mixture everywhere on the cabbage. Finally massage gently.

Fill into a sterilized glass jar with a sealing lid. Leave for two days in room temperature in order to ferment. Store in the fridge.

The flavor develops a lot over time.

Check out Maangchi making non-vegan kimchi for procedure details.

Cucumber Kimchi

Ingredients
2 big or 6 small cucumbers for Pickling
sea salt

4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil

Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.

Pumpkin and Smoked Tofu Dumplings

Serves 2-3

Ingredients
15 - 20 dumpling wraps

Stuffing:
1 small Hokkaido - steamed or oven roasted till tender
1 tbsp chopped ginger
1 tbsp chopped garlic
1 handful of finely chopped spring onions
1 handful of chopped fresh coriander
½ - 1 tbsp korean chilli flakes 고추가루
½ tbsp tamari
100 g finely chopped smoked tofu
½ tbsp sesame oil

Directions
Mix all ingredients and wrap them up.

Steam for 10+ minutes

- or fry.
Add a little oil to a frying pan. Heat and place dumplings. Cover bottom with water. Fry for 15 minutes under lid, until water is evaporated.

Serve as they are with Dumpling Dipping Sauce or in broth:

Korean Dumpling Dipping Sauce

⅓ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
1tbsp korean chilli flakes 고추가루
1 tbsp scallions
1 tsp chopped garlic
1 heaped tbsp roasted ground sesame seeds

Mix and serve.