Local father-son duo Jeff and Jordan Kim, better known as The CrunchBros on their popular YouTube channel and TikTok and Instagram accounts, share kid-friendly Japanese and Korean-inspired recipes along with family-friendly meals from popular take-out places like Jollibee and WingStop and local restaurants. The charismatic pair wrote their first cookbook, “Cooking with the CrunchBros: Casual and Fun Korean- and Japanese-Inspired Recipes from Our Kitchen to Yours,” which is out Oct. 17, featuring fun, easy and kid-approved recipes like shoyu chicken, miso cheese corn and kimbap, a Korean seaweed rice roll. The CrunchBros shares their kimbap recipe, which they call “a one-stop shop for a meal.”
1 medium-sized carrot
2 teaspoons sesame oil, divided
8 ounces (225 g) spinach
2 large eggs
1/4 teaspoon salt
4 nori sheets
4 cups (744 g) cooked rice
8 ounces (225 g) takuwan
8 ounces (225 g) bulgogi
Roasted sesame seeds for garnish
- Cut the carrots into matchsticks.
- Heat a medium-sized frying pan on medium. Add 1 teaspoon of sesame oil, carrots, and salt to taste. Cook the carrots until tender. Remove from the pan and set aside to cool.
- Using the same pan, add 1 teaspoon of sesame oil, spinach, and salt to taste. Cook the spinach for 3 minutes or until completely wilted. Remove the spinach to a colander and let drain and cool.
- Next, whisk the eggs and add a pinch of salt. Add a thin layer of egg into the pan. Flip once and cook until set. Then remove from the pan and place onto a cutting board. Repeat until all the egg mixture is cooked. Once the eggs have cooled, cut into 1/2-inch (1.3 cm) strips and set aside.
- Take a full sheet of nori and place it on a cutting board. Take the rice and spread a thin layer to cover the entire surface of the nori. Next, start placing each desired item lengthwise across the middle of the rice. Roll from one end to the other, making sure to roll it into a tight cylinder.
- Serve whole or cut into 8 pieces. Garnish with sesame seeds.