HI GOOD DAY TO ALL!!!
Ingredients for the seasoned seaweed flakes
10 sheets of gim "seaweed paper", toasted on both sides
¼ cup sesame seeds
1 teaspoon salt
Ingredients for 1 dosirak
2 cups of fluffy white rice
1 teaspoon sesame oil
2 to 3 teaspoons hot pepper paste
1 hard or semi-boiled egg, cut into halves
a few florets of steamed broccoli
4 to 5 small Vienna sausages, pan-fried with a few drops of cooking oil
Yellow pickled radish (homemade or store-sold), chopped
A few small cherry tomatoes and lettuce (optional)
salt, cooking oil, and sesame seeds
PROCESSING:
STEP1-Tear the toasted gim a few times and put it into the food processor along with the sesame seeds and salt.
STEP2-Process until it turns into coarse powder. Put the flakes into a glass jar or a plastic container. Set aside.
STEP3Place the rice in a bowl with the sesame oil and mix with a wooden spoon. Let it cool for a few minutes.
STEP4-Divide the rice into 2 portions, and make 2 rice balls. When the rice is warm, it sticks together well. Shape each ball into 4 inch wide discs.
STEP6-Heat up a nonstick pan over high heat. Add a few drops of cooking oil and swirl to coat evenly. Put the rice discs onto the pan and cook for a few minutes until the bottom turns crispy. Turn them over and cook for a few more minutes until the both sides are light golden brown.
STEP7-Cut the Vienna sausages in half and make 2 slits crosswise into one end of each piece. This way, the ends will split into flowers when they cook.
STEP8-Put the sausages into the pan and with a drop of cooking oil. Cook until the ends open up into flowers. Remove from the heat.
MIX IT ALL TOGETHER:
-Put the jumeokbap into your lunchbox container on a bed of lettuce if you have it. Spread a teaspoon or so of gochujang on the top of each rice disc, and then sprinkle a few tablespoons of seaweed flakes over top.
Add and nicely arrange the egg halves, broccoli, Vienna sausages, chopped danmuji, and cherry tomatoes (if used).
:) Eat right away, or save for lunch. Just open the dosirak and enjoy!
Ingredients for the seasoned seaweed flakes
10 sheets of gim "seaweed paper", toasted on both sides
¼ cup sesame seeds
1 teaspoon salt
Ingredients for 1 dosirak
2 cups of fluffy white rice
1 teaspoon sesame oil
2 to 3 teaspoons hot pepper paste
1 hard or semi-boiled egg, cut into halves
a few florets of steamed broccoli
4 to 5 small Vienna sausages, pan-fried with a few drops of cooking oil
Yellow pickled radish (homemade or store-sold), chopped
A few small cherry tomatoes and lettuce (optional)
salt, cooking oil, and sesame seeds
WATCH THE VIDEO ON HOW TO DO IT ,SOURCE :Maangchi
PROCESSING:
STEP1-Tear the toasted gim a few times and put it into the food processor along with the sesame seeds and salt.
STEP2-Process until it turns into coarse powder. Put the flakes into a glass jar or a plastic container. Set aside.
STEP3Place the rice in a bowl with the sesame oil and mix with a wooden spoon. Let it cool for a few minutes.
STEP4-Divide the rice into 2 portions, and make 2 rice balls. When the rice is warm, it sticks together well. Shape each ball into 4 inch wide discs.
STEP6-Heat up a nonstick pan over high heat. Add a few drops of cooking oil and swirl to coat evenly. Put the rice discs onto the pan and cook for a few minutes until the bottom turns crispy. Turn them over and cook for a few more minutes until the both sides are light golden brown.
STEP7-Cut the Vienna sausages in half and make 2 slits crosswise into one end of each piece. This way, the ends will split into flowers when they cook.
STEP8-Put the sausages into the pan and with a drop of cooking oil. Cook until the ends open up into flowers. Remove from the heat.
MIX IT ALL TOGETHER:
-Put the jumeokbap into your lunchbox container on a bed of lettuce if you have it. Spread a teaspoon or so of gochujang on the top of each rice disc, and then sprinkle a few tablespoons of seaweed flakes over top.
Add and nicely arrange the egg halves, broccoli, Vienna sausages, chopped danmuji, and cherry tomatoes (if used).
:) Eat right away, or save for lunch. Just open the dosirak and enjoy!
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