Tried & Tested: 김밥 (kimbap)

Learnt this from 선생님 last week during my Korean Class. Kimbap is something like the Japanese sushi. If I'm not wrong, the difference is the rice. For korean kimbap, you use sesame oil to season your rice and for the japanese sushi, you use vinegar.

Kimbap is extremely easy to make and you can eat it anytime anywhere anyhow.

The ingredients you will need. Rice, sesame oil, roasted sesame seeds and whatever you wanna put in your kimbap. I am using radish, egg, crabmeat, hotdog (feel free to use anything you want.)

First, place the 김(seaweed) on the rolling mat.




Then place the 밥 (rice) on the seaweed and spread it out evenly. Fill about 2/3 of the seaweed.

Place some rice at the end of the seaweed so it will stick well when you roll it.

Place the ingredients that you've prepared. Remember to cut all ingredients in thin long slices.

Then simply roll it up. Make sure its firm and tight.

You can choose to slice them up into tiny pieces or just roll it up with an aluminium foil and eat the entire roll :) Koreans usually eat it that way.

For the rice, just cook it like normal rice in a rice cooker. Seasoned with sesame oil and roasted sesame seeds. As for how much sesame oil/seeds to put, I did it by agaration. It's up to your personal preference whether you like it with lots of sesame oil or not. If you put more sesame oil, the rice will be less sticky and hence easier for you to spread on the seaweed.

I've been making it alot for the past few days and I love it ^^