8 Rice Paper Dishes Annyeonghaseyo! Hello K Friends! Welcome back to my channel! It seems that cooking with rice paper is popular these days. So today, I'm going to introduce eight new dishes you can make with rice paper. These are delicious dishes that I've been making often these days. Are you ready? Let's get started! Rice Paper Potato Pancake Put 2 potatoes in a chopper and julienne them. Potatoes are ready in no time. If you have julienned carrots, add a bit of them too. It's optional. Add about 1/2 teaspoon of salt. Add a little pepper too. Mix well. Put about 1 tablespoon of oil. Dip rice paper in cold water once, shake off the water, and place it in the pan while the heat is off. If the pan is too hot, the rice paper might shrink suddenly. Put about half of the julienned potatoes on top. If you like cheese, sprinkle some in the middle. This is optional. Place the rest of the potatoes on top. Spread them evenly. Dip another rice paper in water, shake off the water, and cover the potatoes with it. Cover with a lid, cook on high heat for about 1 minute, then lower the heat and cook slowly for about 5 minutes. After 5 minutes Wow, it smells so good! Flip it over with a spatula. The bottom should be nicely golden browned. Add about half a tablespoon of oil to make the bottom crisp. Cover again and cook on low heat for about 5 more minutes. After 5 minutes Smells so good! The cooked potato pancake is ready to be cut into pieces and served. It seems perfect for brunch and snack. Delicious and savory rice paper potato pancake is done! Rice Paper Shrimp Dim Sum Slice some chives. Chives and shrimp go well together. If you don’t have chives, you can skip them. Flatten the shrimp with the flat side of a knife and chop finely. Chop the shrimp even more finely. If this process is inconvenient, you can grind it in a chopper. Place the minced shrimp in a bowl. Add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of garlic, 1 teaspoon of sugar, a little pepper, 1 teaspoon of sesame oil, and 1 tablespoon of corn starch. Mix well. The dim sum filling is ready. Soak a small-sized rice paper in cold water. Tip: Dipping in cold water makes it less likely to tear and easier to wrap. Put 1 tablespoon of dim sum filling on it. Fold in half. Fold one side slightly, and do the same on the other side. Press the ends together to seal. Here’s the shape. If this method is difficult, try making it this way. Fold one side like this, and the other side as well. Fold the opposite side as well. The taste is the same even if made this way. Place parchment paper under the rice paper dim sums to prevent them from sticking to each other. Choose an easy shape to make. Put the dim sum in boiling water. Cover with a lid and cook on high heat for about 5 minutes. While cooking, let’s make sauce for dipping. Mix 1 tablespoon of soy sauce, 1/2 tablespoon of vinegar, 1 tablespoon of water, 1 teaspoon of honey, and a little gochugaru. After 5 minutes They are steamed very appetizingly! Chewy and savory rice paper shrimp dim sum is done! Dip in soy sauce and enjoy! Mhmmm... So chewy and savory! I love it! Rice Paper Gimbugak Gimbugak is a traditional Korean snack made by coating gim with glutinous rice flour paste, drying it, and then frying until crispy. Today, I'll show you an easier method using rice paper instead of glutinous rice flour paste. Using square rather than round rice paper is better for making gimbugak. Place one rice paper. Spray a little water with a spray bottle. If you soak the rice paper in cold water, and it should dry for about a day. Place one paper of gim on top of the rice paper and stick it. This way, it takes about 1 hour to dry. If you want to dry it faster, you can dry it with a hairdryer for about 30 seconds. If you dry it too much, the rice paper may break a little when you cut it, so it's best to cut it when it's slightly soft. Cut it into bite-sized pieces. Let the rice paper gim you made dry in the shade for about 1 hour. If you don't have gim, you can just cut the rice paper and fry it. Since there is no moisture, you don't need to dry it separately, just fry it directly in oil. After 1 hour It's well-dried crispy rice paper gim. It's important that the gim is completely dry before frying. If it's slightly moist, it won't fry crispy. Add 1 cup of oil. When the oil temperature reaches 360 degrees Fahrenheit, put in a few pieces of rice paper gim and fry for about 5 seconds. Fry the side with the rice paper first. If you don't have gim, you can fry only the rice paper. It fries quickly. It looks completely crispy. It's fried very deliciously. Let me try it. Wow, it's really crispy and savory. You can also put it in a ziplock bag and add a pinch of salt and two pinches of sugar according to your taste. Shake it well. Another way is to put gimbugak in a bag, add a little ramen soup powder, and shake it to eat. Very crispy and delicious rice paper gimbugak is done! Rice Paper Kimbap Add 2 pinches of salt to boiling water. Blanch the spinach for about 1 minute. After 1 minute Remove the spinach and wash it twice in cold water, then drain. Squeeze the water out of the spinach, add 2 pinches of salt and half a tablespoon of sesame oil, and mix well. If using crab sticks, tear them into small pieces. You can also use ham instead of crab sticks. Slice the pickled radish thinly. Thinly slice the fish cakes as well. Slice the carrots thinly and then julienne them. Add about half a tablespoon of oil to a pan. Add the carrots and a pinch of salt. Stir-fry on high heat for about 1 minute. Add about 1 tablespoon of oil to the pan. Add the fish cakes and stir-fry for about 1 minute. Add half a tablespoon of soy sauce and 1 tablespoon of honey or corn syrup. Crack about 4 eggs into a bowl, add a pinch of salt, and mix well. Add a little oil to a preheated pan and spread it evenly with a kitchen towel. Pour the egg mixture and spread evenly. Cook on low heat for about 1 minute. Once the eggs are somewhat cook, flip them over. Cook for about 30 more seconds and then let it cool in a plate. Cut the egg in half, then cut again into thin slices. Put about 1 bowl of rice in a bowl. Add a pinch of salt and half a tablespoon of sesame oil. Mix well. All the kimbap ingredients are ready. Let's roll the kimbap. Today, instead of gim, we will roll the kimbap in rice paper. Spread a little rice on the rice paper and spread it evenly. Place a little bit of each kimbap ingredient on the rice. Fold the end over the ingredients and roll up until the end. Brushing sesame oil on the surface makes it tasty and prevents the kimbap from sticking together. It remains tasty and has a good texture even later. Let's slice it. The shape is also very pretty! It's really delicious! Wow, this is a new kimbap flavor. I love it! How was today's video? Since today's video got a bit long, that's it for now. Don't miss the rest of the delicious rice paper dishes, and see you next week in Part 2. Thank you! Bye bye!
