[Journal] Cornbread and Kimbap

Journal

I made kimbap and cornbread today. The cornbread is my 15th try… So many ones went to waste… My coworkers were so kind as to eat most of them as they were great scones according to them. But today was a breakthrough. As I was about to give up, I tried a few things. It turns out that it paid off!! I finally got the color right. I have an idea of how to proceed but I’m worried how many ingredients I’ll waste. If my guess is correct, I will need to up the amount of dry ingredients and butter. 

I also made a lot of kimbap and fruits. Most are for my mom who was recently diagnosed This past week with tendonitis, arthritis, and something I can’t even mention… I feel so bad that I’m not able to do much and there is no surgery available for her. But if I can make her day better by making some good Korean food with quality ingredients and my time, I will do so. 

Here are pictures of my cooking experience. 

   
       

  

  

  

  

  

  

   
 

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[Bread] Korean Style Cornbread

Bread

After a tiring 5 batches and over 100 breads, I have come up with the recipe I am satisfied with. This recipe is close to the Korean style cornbread I really like based on flavor, but the texture is too close to American style cornbread. Korean style cornbread tends to have a spongy center with a crispy outside. Also, the bread has to be almost golden in color. It should look like http://postfiles10.naver.net/20111231_137/baby0817_1325303268416nNLbh_JPEG/12.jpg?type=w2. Cornbread is not easy for me… It’s the one thing I truly struggled to make… Even more than Korean style cheesecake which took me one year to get it perfect!

I think I will settle on this recipe until I figure out how to get the edges right. A nearby bakery makes this bread as exactly as how I like it, but they charge nearly three bucks a piece. And this is partly because the owner imports the cornmeal from Korea directly. Korean cornmeal tends to have a stronger corn taste with a deeper yellow color.

Ingredients

4 tbsp butter (50g)

1/4 cup sugar or honey powder (60g)

1/5 tsp salt (5g)

1 egg

1 cup cake flour (110g)

5/6 cup cornmeal or corn powder (100g)
* DO NOT use corn flour because regular flour is added

1 tsp baking powder (5g)

1/3 cup milk (50ml)

1/2 cup corn (OPTIONAL)
* Adding the corn makes the bread more spongy and soft

Directions

Melt the butter add mix in the sugar and salt and whisk

When the batter is slightly cool, beat in one egg

Whisk well until it looks like pudding

Add in the cake flour, cornmeal, and baking powder

Use a spatula or baking spatula to stir ingredients thoroughly
* The cornmeal will start to absorb the liquid ingredients

Slowly add in the milk and stir frequently
* The batter should start to look like a really wet, sticky dough

At this point, you can add the corn (OPTIONAL) if you want

Preheat the oven to 375F (190C).

Grab a baking tray and put parchment paper on top.
* If you don’t have that, use aluminum foil and grease it up

Put some oil on your hands and shape the dough into little balls

After you put the balls on the baking tray, I usually like to cut a line down the middle of the bread (see pictures for what it looks like)

Then brush on an egg wash (1 egg mixed with 2 tbsp water or milk)
* When you brush the egg wash on the bread, it turns the bread golden

Bake for 25-26 minutes

After it’s done, go ahead and pull it out and let it cool off somewhere

This bread is very good by itself. But like many people, if you eat it warm with butter or jam, it tastes even more amazing! In my house, I live with one kid who is a very picky eater. He even dislikes macaroni and cheese!!! After making him this cornbread, he thoroughly enjoyed it. And he even asked for me to save some for him.

While this recipe was very difficult for me, it is part of the process of becoming a better cook and baker. After many tries, I got better in making this recipe. And the day that I can make it exactly how I want, I know that my efforts will be worthwhile. And the most important thing to remember is… Cook from the heart, and your food will always be delicious. 

[Bread] Ugly Bread / Nutrition Bread

Bread

Hi all! This recipe for today is something special to me. Now that I’m a working guy, getting breakfast is usually annoying because I have no time and I don’t usually like eating breakfast. I remember going to my local Korean bakery to get “ugly bread.” I would take these to work for breakfast.

Ugly bread is basically a type of bread made of dried fruits and nuts. Although it sounds like trail mix with bread, that is not the case. This bread is much more elevated and classy, even though it looks like a five year old made it.

They are easily stored for a few days and they are easy to grab on the go. One day, my favorite bakery stopped making them because they were out of season. So then, I figured I need to learn to make it.

Ugly bread is very popular in Korean for being nutritious, easily accessible, and easily stored for periods of time. Above that, it’s extremely delicious and its a good way to use up any stale bread. In fact, you can use any bread in any state except for moldy.

Here is my recipe. I hope you enjoy it and give feedback on how it turned out for you!

Ingredients
– 10-12 slices of bread
(I like apple cinnamon or raisin bread)
– 1/2 cup sliced almonds
– 1/2 cup raisins
– 1/2 cup dried blueberries
– 1 egg
– 3 tbsp butter or coconut oil
– 3 tbsp honey

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Directions
1. Slice the bread into cubes

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2. Add the dried fruits and nuts into a bowl with the cubed bread chunks. You can honestly put in any dried fruit or nuts you want, but don’t overdo it otherwise you won’t be able to form the bread balls we need to make

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3. Melt the butter or coconut oil

4. When butter or oil is in liquid form and cooled, add in honey and one egg and stir with fork or whisk. If you used a non sweet bread, please add 3-4 tbsp more of honey.

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5. Add liquid to bread mixture and mix well by hand. Eventually, the bread will get coated and it will be easy to squeeze chunks into little balls.

6. Get a muffin pan and put in muffin tins. You can actually cook these as balls on a pan, but muffin tins seem to just work for me. And I can make individual servings in a muffin paper cup.

7. Shape the mixture into balls and squeeze to help form the shape

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8. Bake at 350F for about 30-35 minutes until firm and solid.

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These breads are really amazing in flavor and so simple to make. There are fancier recipes out there, but I prefer this one since it uses leftover bread and it takes the least amount of time. Once you make this for the first time, it will definitely be a recipe worth remembering. Remember to cook from the heart, and your food will always be delicious.