Saturday, April 24, 2010
Kimbap - Korean sushi rolls
Kim (also sometimes pronounced gim) is the Korean word for seaweed, and bap (also pronounced pap) is the word for rice (also sometimes the word for meal or the general concept of eating or having eaten), but in this instance it means rice.
You can put pretty much whatever you like in kimbap - like bibimbap, it's a way for ajummas to clean out their refrigerator. I used carrot, cucumber, picked daikon (dan-muji), imitation crab stick, and fried egg.
You want about 2/3 of the nori (shiny side down) to be covered with sticky rice. Dip your fingers in water before pressing the rice down. Make sure the rice covers the kim all the way down to the corners and edges. Dress your rice with about 1/2 TBS sugar, 1 TBS rice vinegar and freshly ground black pepper and cool to room temperature before starting.
Dreaming? of hot, fresh kimbap off the street stands in Seoul