KIMBAP & LUNCHBOX INSPIRED BY SQUID GAME SEASON 2

For the Gimbap

Add the rice to the bowl of a rice cooker and thoroughly rinse until the water runs mostly clear. Add 2 ¼ cup water and salt to the rinsed rice. Set the rice cooker to the sushi rice setting. Once the rice is fully cooked, transfer it to a bowl and season it with a drizzle of toasted sesame oil. Cover and set aside. The rice should still be warm when rolling the gimbap, so keep that in mind when preparing it.

In a 10-inch nonstick skillet over medium heat, add 1 tsp of vegetable oil. While the oil is heating, add a generous pinch of salt to the eggs and whisk to combine. Be sure the egg mixture is fully homogeneous. Add the eggs to the skillet and swirl the mixture to push it to the outside edges of the pan. Cook the eggs slowly to prevent browning. Once the bottom has set, carefully flip the eggs, keeping the circle intact. Remove it from the heat and let the other side cook with the residual heat from the pan. After 1-2 minutes, transfer the egg circle to a cutting board and cut into thin strip. Set aside.

In the same skillet over medium heat, add ½ tsp vegetable oil, chopped garlic and a pinch of salt. Saute for 30 seconds, then add the spinach and soy sauce. Cover the pan with a lid and cook for 2 minutes, or until the spinach has completely wilted. Transfer the spinach to a bowl and set aside.

In the same skillet over medium heat, add ½ tsp vegetable oil, carrots and a pinch of salt. Saute for 4-5 minutes, or until the carrots slightly soften and a bit of water is released. Transfer the carrots to a bowl and set aside.

Slice the cucumber into ½ inch long strips. Set aside. If needed, cut the imitation crab to match the size of the cucumber. Set aside. Slice the yellow radish into strips to match the cucumber and crab. Set aside.

Place a kimbap or sushi rolling mat on a work surface. Set a sheet of nori on top of it.

Place ¾ to 1 cup of cooked rice on the seaweed sheet and use both hands to spread it evenly all over, leaving about one or two inches of the sheet exposed at the top edge. Dot a few rice grains along the top edge (they will help it stick together later).

Arrange the fillings in the center of the rice: cucumber stick, yellow radish stick, burdock strip, ¼ of the carrots, ¼ of the spinach, imitation crab stick, ¼ of the egg.

Roll the bamboo mat up and away from you, curling the seaweed sheet and rice around the fillings; use the fingers of both your hands to hold the filling in place as you roll with your thumbs. Secure the roll with the exposed flap of seaweed sheet. Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and seal the edge.

Repeat with the remaining seaweed sheets.

Lightly brush the tops of the seaweed with sesame oil, then place 2 rolls next to each other. Slice the rolls into ½ inch thick pieces. If the knife has any resistance, rub a bit of sesame oil on it to help the knife glide through easier.

Repeat with the remaining rolls and serve immediately.

For the Dosirak

For the Beans

Add the beans to a medium mixing bowl and rinse several times to remove any dust or dirt. Cover the beans with 2 cups of cold water and soak for 2-4 hours, or until the beans are somewhat softened.

Pour the beans and soaking liquid into a medium saucepan. Bring to a boil and cook, uncovered, over medium high heat for about 20 minutes, or until most of the liquid has evaporated. Stir frequently to ensure the beans do not stick to the bottom. Add the soy sauce, rice wine, and sugar. Reduce the heat to medium and boil until the sauce is reduced to just a few tbsp and the beans are tender, but still firm, about 45 minutes. Add the rice syrup and stir continuously to coat the beans and create a glossy look.

Transfer the beans into a resealable container. Cover with a lid and refrigerate until cool.

For the Assembly

Add the rice to the bowl of a rice cooker and thoroughly rinse until the water runs mostly clear. Add 1 ¼ cup water and salt to the rinsed rice. Set the rice cooker to the sushi rice setting. Once the rice is finished cooking, fluff it with a rice paddle and put it on the “keep warm” setting until ready to serve.

In a medium skillet over medium high heat, add half of the vegetable oil. Once the oil is shimmering, add the slices of fish sausage. Cook for 2-3 minutes, or until the sausage is golden brown. Flip and repeat until the other side is golden brown. Remove the pan from the heat and transfer the fish sausage to a small plate.

In the same skillet over medium heat, add the anchovies. Stir and toss frequently to prevent the anchovies from burning. Cook for 1-2 minutes, or until the anchovies are fragrant and lightly toasted. Remove the pan from the heat and set aside.

In a small nonstick skillet over medium high heat, add the remaining vegetable oil. Once the oil is shimmering, crack the egg into the skillet. Cook the egg for 3-4 minutes, or until the edges are slightly lacy and crispy, the whites are fully cooked and the egg yolk is still runny. Remove the pan from the heat and set aside.