유부 초밥 – Yubu Chobap
I made this from Aeri’s recipe. It’s not so much cooking as assembly of ingredients. It’s delicious but next time I will try a different brand yubu chobap kit.
When serving Korean guests, make short grain rice with a somewhat sticky texture like Calrose with a little too much water. They don’t like long grain rice. I don’t know why because I’m partial to loose, long grain rice. The last time I had Juhyeong, Eunae and Sonkyu for dinner I could tell they didn’t like the Jasmine.
Cooking tip of the day: If you live alone, don’t cook 8 cups of rice in a day. You don’t want to eat stale, crunchy, yellowing rice five days after on a paper plate soggy with kimchi juice because you don’t want to waste it. I guess what I’m trying to say is, ‘When cooking for one, don’t cook for eight.’ Also, don’t eat garbage.