Kimbab and tteokbokki! :D

DISCLAIMER: THESE RECIPE MAY NOT BE ACCURATE. IF YOU SERIOUSLY WANT TO COOK THIS, PLEASE ASK MR GOOGLE. HE'S YOUR MAN. COOK AT YOUR OWN RISK.

Oh well, I follow my mom's cooking principle: The important thing is to get the flavour right, master the basic technique and/or sugar-salt-spice balancing. The rest? Just throw in anything that you think will gonna work.

Yesterday, my beloved babes and I have the opportunity to make our own kimbab and tteokbokki! ^_^

My seonsaengnim (Korean language teacher) organised a kimbab and tteokbokki-making session, and it was awesome, unforgetable, enjoyable and fun!!

Seonsaengnim started the session with demonstrations on making kimbab and tteokbokki. Ah, let me end my rambling here and continue typing about the food. Heeee~

Kimbab looks like sushi. It is basically a rice roll, and I think the only thing that differs it from sushi is its ingredients. You can throw anything you like in it, do some rolling (keep on rolling rolling yeah!) and ta-da! Done!

Kimbab

- Prepare/precook the ingredients. Put anything you like. To make kimchi kimbab, you have to fry (cook) it first. Only the leaves part are used in kimbab-making.

- Lay a seaweed on top of a sushi roller

- Spread a layer of Korean @ Japanese rice (they are sticky) evenly and nicely. Not too thick and not too thin, just nice enough.

- Put on your ingredients and make sure they are not too thick.

- LET's ROLL!!!!

Macam buat sushi la.

This is 'hantamsajalahlabu' kimbab.

Made by bunch of first-timers (us).

And next came the tteokbokki~!!! This is a snack that is commonly sold by street vendors (in Korea la). It is... erm... I don't know how to describe this so, here, the explanation from Mistah Wikipedia.

'Have ya read that? Read pls!'

Have I mentioned that we were first-timer? But the flavour is realllllll goooddddd~!

That's fishcake.

We cooked the modern one. The steps are:

The Stew

-Put just enough water to cover your ingredients with the stew

-Add the gochujang (Korean chilli paste). The more you put, the spicer (but somewhat sweeter) your stew will be!

-To thicken it, add some corn syrup.

-Throw in some sugar, spice, and anything nice! :P (If you want to make Powerpuff girls. If not, just add sugar).

-Add chilli flakes (optional). This chilli flake is like the ones we had at Domino's.

The ingredients

-Here, we used boiled egg, fish-cake, rice-cake, sausage, and fried egg. Well, we love to tmix and match! Teeeheeee~

-After the stew is done, put everything in, and left it for a while (until you think it is ready).

Our second batch of tteokbokgi. It was spicier and yummier~!! :D

Kimchi 101

Kimchi is made of cabbage fermented with seasoning. The one showed here was a packed one.

[Made me think: If they can pack kimchi, why can't we pack tapai? Or bambangan? Haha~]

I am not too fond of its taste when I ate it on its own. But, top it on a kimbab (or put it in), and your kimbab will be yummier~~~ ^_^

The ingredients can be found in Korean market (Koreatown, anyone?)

Now I'm starting to miss Seoul Garden.......