Kdrama Cooking: I made a doshirak (Korean lunchbox) for my friends

The #recipes in this #kdrama #cookingvlog can be found here:
00:56 Pecan Paht Pie: www.today.com/...
03:21 Braised Tofu: • How To Make Braised To...
04:22 Gyerranmari: • How to Make Gyerranmar...
03:46 Stuffed Jumeok Bap:
2 tbsps EVOO
7 to 8 cremini mushrooms, chopped
1/4 cup Plantspired galbi, chopped
1 scallion green, chopped
2 tbsps Korean BBQ sauce
2 cups cooked white rice
1 tsp sesame oil
salt and pepper to taste
1. Add 1 tbsp of EVOO to your saute pan over medium high heat. When the oil begins to shimmer (about 1 minute), add chopped mushrooms and cook for about 2 minutes. Then add Plantspired galbi (or your preferred protein) and saute for about 2 minutes, until they begin to brown. Add 1 tbsp of Korean BBQ sauce and cook for about 1 more minute. Add scallions, give it a toss, and set aside to cool.
2. Once rice has cooled enough to handle without burning your hands (!), shape them into balls, a little bit larger than golf ball, but not as big as a baseball. Then, flatten them out like a hamburger patty roughly the size of the palm of your hand. Add about 2 tsps of mushroom filling to the center. Then gently shape the sides of the "patty" until they cover the filling (see 06:18).
3. Once the rice balls are all shaped, add remaining oil to a griddle over medium high heat. When the oil gets nice and hot (about 1 minute), place the balls on the griddle and cook for about 2 minutes. Flip and repeat. Brush remaining BBQ sauce on the top and flip. Cook for another minute, flip and repeat.
#plantbased #vegan #비건디저트
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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