Foodie Lass A Day in Seoul – A Korean Cookbook Author – Julian Kim
Are you sitting comfortably? Then let me give you a snapshot of A Day in Seoul. Not just a cookbook but more of a specific journey, travelling through Seoul. Imagine the alleyways and kitchens, from morning until evening (all beautifully photographed), preparing all manner of styles and flavours of food.
A Day in Seoul offers you a choice of more than 80 carefully selected recipes, from well -known recipes such as Gimbap (Rice rolled with vegetables), Dakgalbi (Spicy stir-fried chicken) or a snack of Kimchi-Jeon (Kimchi pancakes).
This cookbook follows the format of everyday life in Seoul – featuring history, culture and food, merging the old with the new.
Below are a few highlights from this delightful book –
- Featuring recipes from breakfast all the way through to late night snacks
- Alongside the recipes, you will find travel recommendations
- Cookery tips
- Insider tips on where to find the best local eateries
I have chosen a simple recipe from this cookbook – learn from the chefs of the Seoul Cooking Club; Gyeran-Mari (Rolled Omelette) Try this healthy breakfast – full of goodness and nutrition. (abstract from the book)
GYERAN-MARI ROLLED OMELETTE
MAKES 1 ROLL; SERVES 2
5 large eggs
1 tablespoon finely diced onion
1 tablespoon finely chopped
spring onion (scallion)
1 tablespoon finely diced carrot
2 teaspoons finely diced red
chilli or bell pepper (capsicum)
½ teaspoon mirim
(Korean rice cooking wine)
½ teaspoon fine sea salt
pinch of ground black pepper
2 tablespoons vegetable oil
tomato ketchup, to serve
1 Crack the eggs into a bowl and whisk thoroughly using a
balloon whisk. Strain the egg mixture through a fine-mesh sieve
for a smoother texture.
2 Add the finely chopped vegetables, mirim, salt and pepper
and whisk thoroughly until all the ingredients are well combined.
3 Heat the vegetable oil in a non-stick frying pan over medium
heat. Once the pan is preheated, reduce the heat to low. Pour
about two-thirds of the egg mixture evenly into the pan, forming
a thin layer that covers the bottom.
4 As the egg mixture begins to set underneath, but while the top
is still slightly moist, use a rubber or silicone spatula to gently roll
the omelette from one end to the other, rolling tightly to prevent
it from tearing.
5 Once fully rolled, slide the omelette to one end of the pan.
Keeping the heat on low, pour the remaining egg mixture into
the empty space in the pan, allowing it to slightly connect with
the rolled omelette. Continue to roll the omelette, incorporating
the new egg layer, until it is fully rolled.
6 Transfer the finished omelette to a cutting board. Let it cool
for 2–3 minutes, as slicing it while it is too hot can cause the
fillings to spill, resulting in a less clean cut.
7 Once cooled slightly, slice the omelette into bite-sized
pieces, holding the knife at a slight angle for a wider, more
visually appealing cross-section.
8 Serve with ketchup on the side as a breakfast side dish; the
gyeran-mari will also keep well in an airtight container in the
fridge for 3–4 days.
Gyeran-mari is a great breakfast side dish because it’s
quick and easy to prepare, offers a good source of protein
to help you start your day with energy, and its mild, savoury
flavour is also gentle on the stomach early in the morning. For
generations, gyeran-mari has also been a popular lunchbox
staple, lovingly prepared by mothers. It’s a comforting treat
that embodies the warmth of everyday Korean home cooking
and childhood memories.
Note
Finely dicing the vegetables ensures they mix well with the beaten egg, resulting in a neat omelette shape.
A Day in Seoul cookery book takes the reader on an amazing culinary journey – inviting you to take a trip to Seoul. Published by Smith Street Books, photography Rochelle Eagle. Available from all the usual book outlets.
 
