Making Kimbap with my Mom

Kimbap (or Gimbap) is one of my favorite Korean eats and in honor of Mother’s Day, I wanted to show you how one of the best (my MOM!!) makes it from scratch.

Throwback to one of my bridal showers. (circa 2008)

For those of you unfamiliar with kimbap, it is basically the Korean version of sushi (but fresher and less raw fish). This dish is a healthy, super easy one to pack and take as a snack or eat at home (after your kids have gone to bed, because seriously, you aren’t going to want to share.) BEWARE – after you make this once, your family will be begging for it day after day.¬†ūüėā

Ingredients:

  • Korean Seaweed (aka Kim or Gim) – Make sure you get the full sheets and not the snack size (at least 5 sheets)
  • Rice – Get the short grained variety for this recipe (2 cups, uncooked)
  • Eggs (2 or 3)
  • Carrot (1 large or 2 small)
  • Spinach (1 bag of baby spinach or 2 small bundles of fresh spinach)
  • Garlic Cloves (3 whole or 3 teaspoons of the pre-minced kind)
  • Salt (1 teaspoon)
  • Soy Sauce (2 tablespoons)
  • White Sugar (1 to 1.5 tablespoons – to taste)
  • Sesame Oil (2 to 2.5 tablespoons – to taste)
  • Vegetable Oil
  • Canned Tuna (optional) (1 can)
  • Skirt steak or tenderloin (optional) (.5 pound)
  • Yellow pickled radish¬†(optional) (1 radish or 5 small strips)
  • Cucumber (optional) (1 large or 3 small)

Ok, this seems like a lot, but if you are like me, you will double it and have enough for a couple of days.

Directions:

  • Cook the rice (do yourself a favor and get a rice cooker if you don’t have one already).¬† A rule of thumb I learned from my mom is that you should rinse the rice at least two times to get it clean. After that, fill the pot to about an inch of water over the rice line.
  • Transfer the cooked rice to a mixing bowl and add¬†.5 teaspoon of salt and 2 teaspoons of sesame oil with a rice scoop or a wooden spoon.
  • You are ready to prepare your veggies!
    • Dice the carrots into matchstick sized pieces and saute them with a drop of vegetable oil and pinch of salt. (TIP: buy the precut carrots and save yourself a few minutes!)
    • Spinach (recipe here!)
  • Crack¬†Eggs¬†into a bowl, add a pinch of salt and beat. Spray or drizzle some vegetable oil in the pan (just enough to lightly coat the bottom) and add the eggs. Cook the egg on low and flip with a spatula before it gets too brown.
  • The rest is optional:
    • Steaks –¬†Trim the fat from the skirt steaks and slice into ¬ľ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove (or 1 teaspoon of pre-minced), ¬ľ teaspoon ground black pepper,1 tablespoon white sugar, and 2 teaspoons sesame oil. (Let marinate while you are prepping the other ingredients.)
    • Tuna – Brace yourself…open the can and drain (whew!) – Many times I opt for this instead of the steak.
    • Yellow pickled radish or Danmuji – cut into thin strips.
    • Cucumber – cut into thin strips or dice like the carrots.

TIP: If you have all of these ingredients ready before you attempt to assemble, it will make your life so much easier!

READY to ROLL:

  • Place a sheet of kim (seaweed) on a bamboo mat (like this one) or just on a cutting board if you don’t have a bamboo mat.

  • Add a layer of rice on the kim (seaweed) on about half of the sheet.
  • Add the carrots, a few egg strips, and spinach in the center of the rice (in addition to tuna or steak)

  • Here’s the tricky part, use both hands to hold the filling and start rolling the kim. Check out the master at work:

  • Then, simply cut the roll into ¬ľ inch pieces.

If you really want to send this over the edge, dip the pieces in soy sauce or as I like to do, pour a few drops on each piece as you devour them! Ha.

Enjoy!

XOXO,

Lauren

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Easy Peasy Strawberry Pie Recipe; Perfect For The Fourth Of July

Tomorrow is the Fourth of July, my favorite holiday of the year!¬† To me, the Fourth of July is the height of summer; I look forward to it all year long.¬† It means sunshine, pool time, family gatherings, lots of laughs, friends, outside play, fireworks, watermelon and strawberry pie – a family tradition.¬† As I was making strawberry pie today, I decided that it was only fair that I share my easy peasy DELICIOUS recipe with my Glitter Jungle family.¬† My momma and I have been making this recipe together since I was a kid¬†and it’s always a big hit.¬† Here’s what you’ll need:

 

Ingredients:

  1.  1 Large container of strawberries
  2. 1 Pouch/Cup of strawberry glaze
  3. 1 Graham Cracker pie crust
  4. 1/3 Cup of sugar

 

First you’ll want to chop up your strawberries.¬† We cut ours into thin slices, rather than big chunks.

 

Isn’t my tiny sous chef adorbs?!? (All the heart eyes, y’all!)

 

After you’ve chopped up all of your strawberries into a large bowl, then you’ll add in one package of strawberry glaze and 1/3 cup of sugar.¬† (I know…sounds like a lot, right?!¬† But we’re from the south and¬†we like things sweet.¬†¬†It’s ok to splurge every now and then!¬† Just do a few extra burpees tonight.)

 

Stir thoroughly until all of the sugar and glaze is mixed in.¬† Then you’ll pour your strawberry pie filling into your graham cracker pie crust.

 

Voila!¬† Your pie is complete.¬† Now you’ll want to cover the pie and put it in the fridge for a few hours to chill and¬†firm (I suggest at least 2-3 hours ahead of meal time.¬† The longer it sets, the better.)

 

Other Serving Options:

Although I enjoy the pie just as it is, we have family members who love to¬†add¬†cool whip,¬†¬†vanilla¬†ice cream and even Hershey’s spread¬†as a topping.¬† I honestly don’t think you can go wrong with any of these toppings!

 

Happy Snacking, y’all!¬†¬† And, most importantly, Happy Fourth of July to our great nation.

XOXO

Jill

 

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Healthy Food Your Family Will Actually Eat – Korean Style Spinach

Spinach.  What a polarizing little vegetable. For those of you who love it, great! For those of you who add a little to your salad to be healthy, I hear ya.  In either case, I am about to change your life with a family recipe.

Here is a disclaimer: I’m not a great cook. ¬†I am more of a baker. ¬†I like the precise measurements and the predictability of baking. ¬†However, when I got up the courage to attempt¬†some of my favorite¬†Korean recipes (with frequent Face Time calls with my mom), I couldn’t believe how easy they are! This spinach recipe is pretty¬†easy and SO tasty that it has won over some of the most picky eaters I know. Delicious, healthy food with little effort? Um, check yes!

Here’s how to make it!

Prep time: 10 mins (or less) / Cook time: 10 minutes / Servings: 2-3

Ingredients:

  • 1 bag of baby spinach (or 2 small bundles of fresh spinach)
  • 1/2 tablespoon of soy sauce
  • 1/2 tablespoon of minced garlic (or 1 to 2 clove(s) of garlic, finely chopped)
  • 1 bundle of green onions
  • 1/2 tablespoon of sesame oil
  • 1/2 tablespoon of sesame seed
  • 1 pinch of sugar

Tip: If your spinach is looking too “wet” start adding less of each ingredient. ¬†Taste it as you go (I hate doing this, but it’s the only way).

First, bring water to a boil.

 

 

Then, pour the spinach into the water.

 

 

Make sure and submerge all of the spinach and stir (bring the bottom to the top and vice versa). This should take about 30 seconds.  Immediately after, strain the spinach and run cold water over it, while gently tossing.

 

 

After, squeeze all of the liquid out of the spinach. This will take a minute or so, but getting as much excess water out as possible will make everything taste better.

 

 

Next, add the soy sauce, garlic, green onions, sesame oil, sesame seed, and sugar.

Don’t let the tablespoon fool ya, I only used half of it.

 

The purist method calls for actual garlic cloves. Who has time for that?? This minced garlic is a super easy substitute.

 

I used all of this, however, feel free to add as little or as much as you want.

 

It’s best to slice these pretty small (I could have gone even smaller…)

 

Sesame Oil gives me LIFE! You can find this in the “asian” section of any grocery store. ¬†It generally comes in a much smaller bottle. (I inherited this industrial size from my mom.)

 

Toasting the sesame seed gives it a little extra oomph! However, you can use it without toasting.

Mix with YOUR HANDS! Apparently, if you don’t do this is will not be that awesome…something about¬†žÜźŽßõ, ‚Äúson-mat‚ÄĚ (Google it sometime).

 

 

Add this mixture to a plate, garnish with a little more sesame seed, refrigerate for about 30 mins (or eat it right away because it will smell so good that you can’t wait).

 

I hope you enjoy this as much as I do!

XOXO,

Lauren

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