- Hello everybody!

Today we are going to make jumeokbap dosirak.

Wow, can you understand?

Jumeok, jumeok, jumeok is a fist. 'Bap' is rice.

So cook the rice and make this like a fist.

We make lunch box, dosirak.

So today we are going to learn how to make,

Korean lunch box, using jumeokbap.

Korean mom is all the time

making dosirak for their children.

Many of my readers all around the world,

they say, they let me know, Maangchi,

"My children love your video."

So you guys can make this kind of Korean dosirak for them.

They will be happy.

Today you are going to learn delicious,

delicious powder, made with 'gim.'

You know the gim? Seaweed paper.

I used to make this and then all the time keep

in the refrigerator, or freezer and small container.

Warm rice and just pour this and then mix this and eat.

You'll never be hungry if you learn Korean cooking.

Whoa, I made white fluffy rice.

Here, I'll just measure for you guys.

For one person, two cups of cooked rice.

Okay, one cup, two cups.

And then, I'm not going to add any salt to here.

Just I will add a little bit of sesame oil.

Just one teaspoon.

And already smells so good!

Half amount, one cup.

And make this.

It looks like a snowball, isn't it? (laughs)

Shape, your palm size.

When rice is warm you can make this nice shape.

And this one, I'm going to make two rice balls.

Quite big, you have two pieces of rice

but you will know why I do this.

These days a lot of people make lunch box for themselves.

"Oh Maangchi, I don't have children,

"I'm living alone, I'm going to my work."

So when you open this you feel that: "Wow I did a good job!" [laughs]

Japanese have also the rice ball called 'onigiri.'

And also South East Asia, you guys have also rice ball.

One day I had some Malaysian restaurant in New York.

They made really nice beautiful rice balls.

And with other stuff, I enjoyed it a lot.

And also very curious about. "Oh, South East Asia.

They also jumeokbap!"

This is 10 sheets.

I always keep this in freezer.

When you go to Korean grocery store

you will see all different kinds of gim.

So this gim is actually thinner than usual gimbap making.

You see a lot of holes but smells really good.

We call this parae gim, seaweed paper - 10.

I'm going to toast this, really crunchy.

The color changes to green color.

So whatever method you use both sides should be green.

And very crunchy, so that it's easily crushed.

See, all green, but I like to do more crunchy.

So this part is black.

(seaweed paper tearing)

And then sesame seeds, toasted sesame seeds.

This is home toasted sesame seeds.

Quarter cup.

Salt, one teaspoon.

Let's process!

(food processor rumbling)

Oh my smells so good, I love this smell.

Plastic container or glass jar.

You make this way and keep in the refrigerator

and whenever you are hungry just make.

You don't have any other side dish, just mix it with rice.

Turn on heat, really high heat.

And then add some cooking oil, just one teaspoon.

Put the rice here.

(saucepan crackling)

I'll make the top and bottom a little crispy.

So when you eat it you can enjoy the crispiness.

(saucepan crackling)

Delicious looking.

Sausage, Vienna sausage, children love this.

So here ...

So when you cook this it's going

to be all open, like flowers.

So let's put this in the pan.

I can add just one drop, cooking oil.

Rice is done.

(frying-pan crackling)

Let's make this lunchbox!

Korean dosirak.

So let's cut this egg.

Yay, pretty pretty!

So we need really fresh lettuce.

Rice.

We didn't add any salt here so this is hot pepper paste.

Put some hot pepper paste, like this.

Nicely painting.

These guys everywhere.

Egg here, don't forget just a little pinch of salt here.

This is broccoli, just steamed broccoli.

So broccoli also, I didn't add any salt, just a little.

And tomato.

[slicing sound]

Last touch sesame seeds.

Okay done!

Let's eat lunchbox together!

It's Korean dosirak, let's see.

(rice ball crunching)

Can you her this sound?

Crunchy crunchy!

Hot pepper paste.

This way we make children love this.

Uhmm ...

Delicious.

It's really tasty, rice is crunchy outside.

And then gochujang paste.

And a little salty and also this seaweed powder

on top and make a real sea smell.

Today we made Korean-style jumeokbap dosirak.

Enjoy my recipe, see you next time! Bye!

(upbeat happy music)

(upbeat happy music)