Kimbap 김밥

Kimbap 김밥

1. Place a large seaweed sheet on the bamboo mat, shiny side down on a cutting board. Put two or three tablespoons of rice in the center of the seaweed sheet and spread evenly over the seaweed.

2. Spread the rice evenly over the seaweed sheet and leave a 3cm (about one inch) margin at the top of the sheet to seal the roll later.

3. Spread a streak of mayonnaise and wasabi (or other condiment according to taste) across the middle, then add layers of seafood, omlette, and vegetables (carrot, cucumber, etc.) down the center of the rice. You can use many different types of appropriate filling.

4. To roll, fold the seaweed paper (or the bamboo mat - if there is one) so the filling is enclosed in the center of the paper. Roll carefully and slowly, keeping some pressure evenly on the paper (or bamboo mat).

5. Press the mat around the roll for about thirty seconds to shape and compress it, then moisten the margin of seaweed with a cooking brush dipped in water, and seal the roll as tightly as possible.

6. Remove the mat from around the roll. Slice the roll into 2cm slices, using a large, wet, sharp knife. Do not saw, but cut firmly, straight down, thus keeping the original round shape of the gimbap (sushi).

7. Notice that the filling (vegetable, seafood, etc.) is 80% of the roll. The rice is a relatively small amount, about 20%. It means that this is a very well-made, healthy roll of gimbap.

ingredients used in making kimbap varies from just 'vegetarian' to having beef or tuna as filling
you can try using your favorite filling and create 'your own kimbap' ^^

below are some nice looking kimbap. enjoy ! ^^/

to see how my first kimbap looks like..click HERE


'how to make' sourced from : 1stopKorea.com