Let’s make kimbap!

Kimbap is a popular traditional snack in South Korea. They resemble california rolls except inside-out and with different ingredients. They could be considered sushi, but the only thing sushi about them is the seaweed wrapping around them. I know there’s a lot of people who find seaweed sketchy, but trust me. It’s good.

So personally, when we make homemade kimbap, we just estimate all the measurements, so for those of you who need to follow precise directions, here they are.

Ingredients:

• 4 cups hot cooked rice
• 1 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• 1/2 teaspoon dark sesame oil
• 4 sheets kim fresh seaweed
• 1 small carroteggounces frozen spinach thawed and drained
• 1/2 sesame oil
• 1/2 teaspoon soy sauce
• 4 slices pickled yellow radish
• 1 tablespoon sesame seed toasted

Directions:

1. Let rice cool a bit.
2. Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
3. Fry eggs as if it were a pancake.
4. Cut egg into strips.
5. Mix spinach with sesame oil and soy sauce.
6. To assemble, put rice on a bamboo roller (not required) 
7. Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
8. Sprinkle with sesame seeds and roll like a jelly roll.
9. Cut into 1/2 inch rounds.
10. You can adapt this to your own tastes.

Credit to recipezaar.