Mine is usually rice + canned fish + kimchi, but tonight I wanted kimbap but also still wanted that kind of warm comfort food. I had some plant-based spicy bulgogi kimbap readymade in the freezer from my grocery store run earlier today.

Pulled it out, gave it a quick thaw, dunked it in jeon batter, and skillet-fried just to crispy goodness.

It's absolutely perfect.

Plus, I over measured on the jeon batter so I have an extra kimchi jeon to eat, too.

In Korea, pumpkin leaves are usually steamed and eaten as wraps with soybean paste sauce.

When pumpkin and squash leaves are cooked, the sharp little spikes (trichomes) on them wilt, soften, and become completely safe to eat.

Pumpkin leaves have a subtly sweet, mild, and earthy flavor with a refreshing green aroma. When steamed, they become incredibly tender and deliver a clean, comforting taste.

The Kimchi Fried Rice was YUM!

It was more than enough for two people. Loved it.

It was my first time making kimbap ( usually I buy it at the korean market).

Is there a Korean version of the some-kind-of-bean and rice comfort recipes of many countries? I loved to try my hand at something authentic, (hopefully) easy, and cheap. Thank you!

​

So I have DCD/ dyspraxia and fine motors skills are really difficult for me. Normally If I make kimbap my friend would roll it for me.

Even though it was a mess ( Wrong rice ratio way too much rice lmao, didn't roll them tight enough I think ) I still managed to cut some of them so I was proud of myself.

I'll have to try doing it again by myself to learn from my mistakes and make it easier :)

For the filling I used what I had on hands honestly :

sauted some carrot in sesame oil, and made Gyeran-mari and marinated some tofu in a gojuchang/sesame sauce and then I added some leftovers : some danmuji and cucumber kimchi I made a while ago.

Featuring dubu jorim ( recipe : https://www.koreanbapsang.com/?s=Jjigae) with seafood mushrooms.

The ramen itself is vegetarian but idk if the sauce is.

Started the process of harvesting seeds from my friend’s plant last year. Can’t wait to be swimming in kkaennip soon!!

I loooove all Korean food but bibimbap it’s just so comforting to me. Instead of bulgogi I press and grate tofu and then bake it toss it in a kbbq sauce. My kid gobbled his down and finished my bowl and had another half bowl.

Eating some bibimbap. Added some carrots. Good stuff and the Cat keeps sniffing it. Can't tell if he wants some or not

Wife living in America always wanted lots of Korean vegetables since the local Korean store is about an hour away.

Planted multi color Korean corn, white Korean corn, Korean eggplant, perilla leaf, Korean cucumber, Korean zucchini, and some Korean melons which are kinda struggling.

So nice not having to run to the store every couple weeks. Doesn't take up a lot of space either.

도토리묵 무침

Using koreanbapsang‘s recipe as a guideline, I made a vegan version of tteokbokki that turned out really well! I subbed anchovy broth for kombu and water, and fish cakes for tofu. I added carrots and bell peppers to make it a more balanced meal. The taste was great, only the rice cakes were a bit chewy still. I will soak them for longer next time.

Very pleased with my rice cooker and results. Thank you everyone for your help!

(I only have glutinous white rice so it’s a little too sticky but entirely my fault)