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Gimmari is a famous Korean street food side-dish that will often be eaten with noodles like Ramen or Spicy rice cake (Tteokbokki). Crunchy, perfectly seasoned, and delicious, Kimmari will become your staple fried side-dish. Though Gimmari can be deep fried, this recipe will only lightly fry in minimal oil to have a healthier result without sacrificing any taste! CLICK HERE WATCH OUR VIDEO FOR DETAILED INSTRUCTIONS!   Ingredients Vermicelli noodles 1 tbsp flour 1 tbsp tempura powder (or pancake powder) KANEYAMA Yaki Sushi Nori (full-size or half-size) 1 tsp soy sauce 1 1/2 tsp black pepper Any high-heat oil (vegetable, olive, etc.)...

What is Chogochujang (초고추장)? A very commonly used Korean sauce, Chogochujang (초고추장) is made from a fermented red pepper paste called Gochujang (고추장). Just like the paste, Chogochujang (초고추장) is spicy but it has a more liquid consistency and is therefore easier to use as a side sauce or to mix into dishes.   It is slightly sweet and adds a delicious spicy kick to any dish, without being overwhelmingly spicy.   It can be used as sauce for fresh fish or vegetables, is used in many Korean rice dishes, and it is a perfect sauce for KANEYAMA Seaweed Flower Salad!    ...

Kimbap (김밥) or Gimbap  An answer to the Japanese sushi roll or California roll, Kimbap is a Korean Seaweed Rice Roll. Gim (김) means seaweed and Bap (밥) means rice in Korean. It is commonly eaten as a full meal, just like a special sushi roll. A great on-the-go meal, Kimbap is also a staple in Korean cuisine (especially to bring on outings, picnics, and trips)! Like Sandwiches in the US, there are a million different types of Kimbap!   You can make your own Kimbap with KANEYAMA Yaki Sushi Nori, KANEYAMA Sushi Rice, and KANEYAMA Bamboo Rolling Mat! You...