Kimbap 101

Brooke and I tried to simulate a Korean kitchen and produce our own kimbap.

[kimbap is the Korean equivalent of sushi, minus the raw fish and plus a load of fermented veggies.] We've studied the adjumma's method at Kimbap Heaven for weeks now, we thought we were prepared. Then we realized we weren't even sure how to cook rice, or how we could go about buying the ingredients at the grocery store. Lucky for us, and our kimbap craving, our Korean friend lead the way in kimbap making. (and he taught us the secrets to making perfect rice!)

Ingredients:

Rice

Seaweed

Sesame Oil

Carrots

Sweet Potato Roots (the brown colored bit)

Radish (yellow, and sweet in taste)

Cucumbers (nearing the state of pickles, but actually not quite there) ^.~

Blanched Spinach

Ham

Egg

First, brush a light coat of sesame oil on the seaweed and flip (we always forgot the flip and had trouble with sealing the roll upon completion)

A fistful of rice should be spread evenly on the seaweed leaving an inch at the top and bottom for bonding~

Lay out the veggies, just one of each

Next is the technical part. You must use a fluid combination of rolling, squeezing, and rolling again until the cylinder is formed. Unwrap the bamboo to unveil your completed kimbap roll. Slice and enjoy!

We weren't armed with a sharp enough knife, so we chowed down our kimbap taco style. I will splurge for a proper knife next time. And when the rice ran low I devised an "Atkins Diet" kimbap, which was highly unsuccessful and just confirms my strong belief in carbs! ^.~