A Kind of Secret: No Pain Gimbap, The New Western Cuisine of Korean Snacks

A Kind of Secret: No Pain Gimbap, The New Western Cuisine of Korean Snacks

Kind of a secret: Heavenly Perugy, a Ukrainian restaurant and food store running out of a church vault

Kind of a secret: The Donuterie, the handmade donuts from the Lisleville lunch table

password type: No pain Gimbap،, a grab-and-go counter inside Dundas West Wine Bar Without a Co-owner of Ann Kim
You may have heard of it if: I got into Grape Crush for a drink
But you probably haven’t tried it for the following reasons: She is only about a month old

What is wrapped in seaweed and steamed rice, comes in an amazing array of options, and is perfectly portable for summer picnics? You might think of maki (sushi rolls), since they are ubiquitous in the city. But the next time you’re considering dining options out for a sunny day in the park, consider gimbap (also known as kimbap), Korea’s answer to sushi.

No Pain Gimbap—from Ann Kim, co-owner of Donna’s, the much-loved restaurant on the West End—recently took over the kitchen inside. crushing grapesand a wine bar and bottle shop in Dundas and Ossington. For Kim, who has always wanted to open a Korean restaurant, this is a successful new expression of her innovative and modern cooking style.

Ann Kim, chef and founder of No Pain

“My parents moved in with me and my family, so we were cooking a lot of Korean food at home,” she says. “It was really cool to revisit some of the foods I remember from my childhood, and focus on my generation.” In late March, Kim saw an ad on Facebook about the kitchen space available in Grape Crush. Steps away from Trinity Bellwoods, it was the perfect setting for what was next: a Korean restaurant with a fast-food-friendly concept. Within a month of responding to the ad, No Pain was born.

Gimbap is very similar to maki, but the main differences distinguish the two. The most obvious (besides the country of origin) is the filler. Maki – at least traditionally – contains raw fish, but gimbap is usually stuffed with cooked or preserved foods such as pork, eggs, and kimchi. While sushi rice is usually seasoned with sugar and vinegar, gimbap rice is flavored with sesame oil and salt. (The rice in the jimbab kem is a hybrid of the two, incorporating mirin, salt, vinegar, and sesame oil for a thin but rich base of flavor.) Korean.

The gimbap box is ready for a picnic

Some hot pork guys

An early favorite on the menu is spicy pork gimbap, which consists of five types of gimbap, pork and vegetables, and a few house dips. Pork butt is marinated in what Kim calls “a very traditional Korean pork marinade: gochujang, soybeans, sesame, sugar, and garlic.” It is then grilled flat top and rolled in nori with aromatic perilla leaves, green onions, purple rice and sam sauce (gochujang and doenjang or fermented soybean paste).

This roll is a great example of gimbap’s weird magic: the delicious filling makes it satisfyingly large, yet light enough to make you feel energized. In other words, this is truly the perfect picnic food—and thus ‘no pain’. The name is also a play on the la Pain (bread, in French) because most of the menu is gluten-free.

Here we have fishy tuna

And the mushroom is one

Another vegetarian-friendly option is the crispy fried shiitake rolls, in honor of Donna’s famous fried mushroom sandwich. The shiitakes are dredged in rice flour, fried and wrapped with iceberg lettuce, carrot matchsticks, caper mayonnaise and teriyaki sauce. A rice flour dredge keeps the mushrooms impressively crispy hours after picking, and the deep soil of the fungus gives this vegetarian option an almost meaty heft.

In another show, Kim transformed bibimbap – a popular Korean rice dish – into a vegetable roll served between a mirin omelette and braised burdock root with sweet soybeans, spinach, fried carrots, bean sprouts and a cheese-filled bibim sauce. It’s all the benefits of Bibimbap in a convenient, compact package.

There are dumplings too

eat in? Grab a glass or three of something nice from the cool drinks menu at the bar

To go with your choice of wraps(s), have an order of dumplings made with pork and vegetables, sautéed well and served with chili and soy, or iceberg crisp lettuce and wakame salad, mild enough to serve as a refreshing palate-cleaning dish while Your exploration of the rest of the gimbap list. This salad is topped with a creamy (but dairy-free) pumpkin sauce, which also comes on the side as a dip, along with spicy mayonnaise and crunchy chili with soy sauce.

As for the future direction of No Pain, Kim hopes to take advantage of gimbap’s unique eating method and ease of delivery, but it’s not yet clear where that will take her. For now, you can get these delicious nibbles in Grape Crush, or Order online for local delivery.

1166 Dundas Street W (inside Grape Crush), nopaingimbap.comAnd the @nopain.gimbap

2022-05-25 14:27:12

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