While rice is cooking, heat oil in a wok or large skillet over medium-high heat. Add the ginger and curry paste and cook, stirring for 2 minutes. Add bell pepper, coconut milk, broth, fish sauce, lime juice, and sugar; bring to a boil and cook until reduced by half. Add the salmon green onions, mushrooms, and bamboo shoots. Bring to a boil, then reduce the heat to low and simmer until the salmon is just cooked through, about 5 minutes.

Transfer to a serving bowl and garnish with cilantro. Serve with rice

Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes until super fragrant and slightly darkened. (A wisp of smoke is normal.) Cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.

Set a strainer over a measuring cup, then add the tofu to drain; reserve 1½ cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.

Reheat the wok or skillet over high. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.

Add 2½ tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.

Add the reserved 1½ cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.

Slightly lower the heat and taste the sauce. If needed, add the remaining ½ tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.

Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Set aside.

Bring a large pot of water to a boil over high heat and prepare a cold water bath. Blanch the spinach, place immediately in cold water, then squeeze out excess water. Season with the sesame oil and salt.

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set but the top is still runny, flip it over 1/3 way and again to make a thick omelette. Transfer to a cutting board and let it cool. Cut lengthwise into 1/2-inch thick strips. (You can make a thin, round egg omelette and use 2 pieces per each roll, if it's easier for you.)

Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt. Transfer to a plate.

Stir-fry the beef over medium-high heat until cooked through, 2 - 3 minutes.

Arrange all the ingredients together on a plate.

While the rice is still hot/warm, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste if needed.

Put a seaweed sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed, using a rice paddle or your fingers preferably. Leave about 1.5 inch space at the top.

Lay the prepared ingredients on top of the rice, leaving some uncovered rice at the top for sealing.

Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat (or aluminium foil), if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel as needed.) Cut the roll into 1/2-inch thick bite sizes.

Meanwhile, bring a large pot of water to a boil. Off the heat, add the noodles. Let sit, stirring regularly to prevent sticking, until the noodles are soft and pliable but still not tender, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.

Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. (Alternatively, you can use a fine mesh spider to fish out the solids.)

Bring the broth to a boil and add the noodles; cook until the noodles are just tender, 30 seconds to 1 minute. Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls. Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute. Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Taste the broth and adjust the seasoning with salt, if necessary. Ladle the broth over the noodles and beef. Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro (you may not need all of the onions). Pass the lime wedges, hoisin, and sriracha at the table.

Add Soy sauce and salt and pepper to taste

Push rice mixture to the sides, leaving space in the center. Add Veg oil, then beaten egg, stir till cooked; mix.

Add vegetables and mix well

Vegetable Oil: Came from the Mediterranean sea. Would have come from European traders bringing it to the Americas in the Columbian Exchange.

Ginger: Comes from Southern China. Would have arrived by the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Thai curry paste: made from spices found in and around Thailand. Would have arrived by Indian Ocean Trade, then Silk Road, then it was brought to the Americas through the Columbian Exchange.

Bell Pepper: Originated in Central and South America. Would have arrived by European traders bringing it up the American coast.

Coconut milk: came from India. Would have arrived by Indian Ocean Trade, then Silk Road, then it was brought to the Americas through the Columbian Exchange.

Chicken broth: came from southeast Asian islands. Would have arrived by Indian Ocean Trade, then Silk Road, then it was brought to the Americas through the Columbian Exchange.

Fish Sauce: came from ancient Greece. Would have been brought to the Americas through the Columbian Exchange.

Lime: came from northern Malaysia. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sugar: came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Salmon: Salmon is everywhere, came from the stream nearby. No trading necessary.

Green onion: Came from Iran. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange. 

Straw mushroom: came from china. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange. 

Button Mushroom: Came from the grasslands in North America. Would have arrived by being harvested by someone then sold to me.

Bamboo shoots: Came from Taiwan. Would have arrived by being traded the Indian Ocean trade route, then on the Silk Road, then it was brought to the Americas through the Columbian Exchange. 

Cilantro: Came from the mediterranean in Israel. Would have been brought to the Americas through the Columbian Exchange.

Vegetable Oil: Came from the Mediterranean Sea. Would have come from European traders bringing it to the Americas in the Columbian Exchange.

Ginger: Comes from Southern China. Would have arrived by the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Green onion: Came from Iran. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange. 

Beef: Came from the Indian Subcontinent. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Cornstarch: Came from Mexico. Would have arrived by traders bringing it up to California.

Soy sauce: Came from China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sesame oil: Came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Oyster sauce: Came from Southern China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Hoisin sauce: Came from China. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Jasmine Rice: Comes from Thailand. Would have arrived by Indian Ocean Trade, then Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sesame oil: Came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Salt: Came from Egypt. Would have arrived by traders trading it around the Mediterranean, then it was brought to the Americas through the Columbian Exchange.

Beef: Came from the Indian Subcontinent. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Soy sauce: Came from China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Rice wine: Came from China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sugar: came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sesame oil: Came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Spinach: Came from Persia. Would have been brought to Europe by trade on the Silk Road, then would be brought to the Americas in the Columbian Exchange.

Salt: Came from Egypt. Would have arrived by traders trading it around the Mediterranean, then it was brought to the Americas through the Columbian Exchange.

Carrots: Came from what is now known as Iran and Afghanistan. Would have arrived by trade on the Silk Road, then brought to the Americas in the Columbian Exchange.

Eggs: Came from Egypt. Chickens would have been traded around the Mediterranean then they lay eggs where they are. The chickens would have been brought to the Americas in the Columbian Exchange.

Beef broth: Came from the Indian Subcontinent. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Chicken broth: came from Southeast Asian islands. Would have arrived by Indian Ocean Trade, then the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Water: Literally everywhere. I would have taken it from a stream.

Fish Sauce: came from ancient Greece. Would have been brought to the Americas through the Columbian Exchange.

Ginger: Comes from Southern China. Would have arrived by the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Sugar: Came from India. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Cloves: Came from Indonesia. Would have arrived by being traded on the Indian Ocean trade route, then on the Silk Road, and then it was brought to the Americas through the Columbian Exchange. 

Rice Noodles: Came from China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Beef: Came from the Indian Subcontinent. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Salt: Came from Egypt. Would have arrived by traders trading it around the Mediterranean, then it was brought to the Americas through the Columbian Exchange.

Bean Sprouts: Came from Northeast India. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Cilantro: Came from the Mediterranean in Israel. Would have been brought to the Americas through the Columbian Exchange.

Lime: came from northern Malaysia. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Hoisin sauce: Came from China. Would have arrived by being traded on the Silk Road, then European settlers bringing it to the Americas in the Columbian Exchange.

Sriracha Sauce: Came from Thailand. Would have arrived by being traded in the Indian Ocean Trade routes, then on the Silk Road, then brought to the Americas in the Columbian Exchange.

Ham: Comes from Central Europe, originally the Gual. Would have been brought to the Americas through the Columbian Exchange.

Peas: Native to the Mediterranean though the exact origin location is unknown. Would have been brought to the Americas through the Columbian Exchange.

Carrots: Came from what is now known as Iran and Afghanistan. Would have arrived by trade on the Silk Road, then brought to the Americas in the Columbian Exchange.

Eggs: Came from Egypt. Chickens would have been traded around the Mediterranean then they lay eggs where they are. The chickens would have been brought to the Americas in the Columbian Exchange.

Soy sauce: Came from China. Would have arrived by being traded on the Silk Road, then it was brought to the Americas through the Columbian Exchange.

Vegetable Oil: Came from the Mediterranean Sea. Would have come from European traders bringing it to the Americas in the Columbian Exchange.

Pepper; Originated in Southern India. Would have come to the Americas by being traded on the Silk Road, then being brought to the Americas in the Columbian Exchange.

My recipe shows how connected the world is, as the recipe itself is a Thai recipe, but it uses many ingredients from Persia and Europe as well as the areas around it. As the recipe is a Thai recipe it had to travel all the way around the world to end up in a cookbook that my family bought. The ingredients also traveled all the way around the world from where they originated to reach my home and be cooked by my dad for a delicious dinner.

My recipe shows that even when recipes cross all the way around the world, they can still stay the same as always. What this means is that many of the ingredients that the recipe calls for are still the same ingredients that the recipe has always used. This contrasts with my curry recipe which picked up many spices from Persia and the Carribean. Though there is a difference in that the recipe has stayed the same even all the way on the opposite sides of the world, there is the fact that the recipe is on two sides of the world. This shows how even while the world can still be in different pieces, it still has the same thing in far far away places

This recipe shows that even a recipe that is well-established as a Korean staple uses ingredients from all throughout Afro-Eurasia. None of the ingredients in the dish itself actually are native to Korea. Throughout time and with the connectedness of the world, the ingredients spread and all ended up in Korea so that this could be a dish enjoyed by many. Without these ingredients from so far away, the dish could not exist. It would just be rice in seaweed.

This recipe shows, much like the kimbap, that even established recipes of cultures like the Vietnamese culture take their ingredients from everywhere they can however far that may be. None of the ingredients in this dish come from Vietnam, which means that they had to arrive through syncretism. Vietnam only had access to these ingredients because of global trade routes, especially the Silk Road and we Americans only have access to the meal because of the Columbian Exchange.

This recipe shows how connected the world is because much like the other dishes in my cookbook, it comes from East Asia. This means that the recipe itself had to have gotten here through the connectedness of the world. That might not have been the case in the time of the Columbian Exchange, but these days the world is so connected that a recipe from all the way on the other side of the world can be common even here. The ingredients also show this because there is almost an even spread of where these dishes come from. The tradition dish would not have used so many foreign foods, but throughout time cultures have diffused and elements from all parts of the world are represented in this dish.