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Video authorization from：（@陽傘양산）
陽傘양산 YouTube Channel：https://tinyurl.com/45t9adje
陽傘양산IG: https://tinyurl.com/mv374vvz
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A girl from Gyeonggido of South Korea, Yang San (陽傘양산), has lived in Taiwan for about 4 years. She once had a study tour to Kaohsiung after graduating from high school. With positive experiences living in Taiwan, she thus chose to enter a university here.
When she was in college, she watched a video that transformed her into a vegetarian. Then she started cooking vegetarian dishes by herself and visiting some vegetarian restaurants in Taiwan. Because there are not many vegetarians in South Korea, Yang San wishes to share more about vegetarian food through videos and therefore created a YouTube Channel 陽傘양산. This type of YouTube channel is quite novel and has attracted more audiences gradually, as well as enables Taiwanese vegetarians to exchange their information online.
One can season yellow bell pepper and carrot with salt, whereas burdocks are seasoned with sugar. (Photo / Authorized & Provided by Yang San)
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In this episode of the "New Immigrants in Taiwan" column, Yang San teaches everyone how to make South Korean cuisine – Kimbap. Kimbap is a popular Korean dish that is well-liked by the old and young. “My mom always prepared this dish for me whenever I was out for a picnic,” she said. “Everyone can make Kimbap easily at home!”
In addition, she replaced meat with vegan ingredients such as burdock, carrot, yellow bell pepper, tofu, cucumber, and spinach. “The amount of each ingredient can be adjusted according to one’s personal preference”
Preparing pickled cucumbers. (Photo / Authorized & Provided by Yang San)
First, Yang San cut yellow bell pepper, carrot, and burdock into shreds and fry & stir them until the colors of the ingredients changed. She also reminded all that one can season yellow bell pepper and carrot with salt, whereas burdocks are seasoned with sugar. After turning off the stove, some sesame oil and sesame seeds can be added to enhance its flavor.
Frying tofu. (Photo / Authorized & Provided by Yang San)
Second, she started making pickled cucumbers. Cut the cucumbers into four pieces, remove the seeds, and then pickled them for about half an hour with the sauce made of sugar, vinegar, and salt in a ratio of about 1:1:1 tablespoon. “Remember to rinse and dry pickled cucumbers,” she mentioned.
Spinach Salad. (Photo / Authorized & Provided by Yang San)
While drying pickled cucumbers, she cut tofu into long pieces and sprinkled it with salt. Leave it for 5 minutes, and then fry it until it turns yellow.
Mixing rice with a sauce. (Photo / Authorized & Provided by Yang San)
The last ingredient to be prepared was the salad spinach. “Every housewife in South Korea has their recipes and my one is very simple.” Add a little bit of salt to the boiling water and blanch the spinach. Immediately after the blanching, rinse it with cold water, then dry it with your hands, and add a proper amount of salt, garlic, sesame oil, and sesame seeds or chili.
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Placing the prepared ingredients on the rice and tightly roll it into a cylinder. (Photo / Authorized & Provided by Yang San)
Furthermore, rice is mixed with a sauce containing vinegar, sugar, sesame oil, and salt, and the ratio is about 1: 1: 1: 1 tablespoon. Yang San then spread rice on the seaweed. "Don't spread it all over, leave about three centimeters of space on it, otherwise it can’t be rolled."
Lastly, she placed the prepared ingredients on the rice and tightly roll it into a cylinder and followed by brushing a layer of sesame oil on it. “Making a dish yourself is really therapeutic and fun, so I often teach my Taiwanese friends to make Kimbap!”
