From Wikipedia: Gimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji (takuan/pickled radish) or kimchi.
Well, there you have it. Thank you Wikipedia for the instructions. You guys got that right? Basically you roll everything I pictured above, cut into sushi slices, and eat away.
Oh, for the *seasoned rice: Mix 2 Tbsp Mirin with 1 tsp salt and a dash of sugar and mix until salt and sugar dissolve. Add 1 Tbsp sesame oil and sesame seeds. Combine the seasoning with steamed rice made from 3 cups of rice.
Kimbap is one of those things we usually make in the summer. It’s the perfect to-go snack for outdoor music festivals, picnics, and watching fireworks. It’s portable and you don’t need any soy sauce or wasabi or pickled ginger. It stands on its own and it’s oh-so-delicious. Don’t be scared of the SPAM. I pan-fried thin slices to make them slightly brown and crispy (and get rid of the can taste), but if you’re still scared, you can replace with imitation crab meat or thin slices of marinated beef (i.e. bulgogi).
I remember last year I made a few rolls and wrapped them up in aluminum foil, and we took ’em to-go to watch 4th of July fireworks over the Hudson.
Ah, 4th of July… fireworks… summer….
A few more months ’till that warm weather.
Until then, keep whisking away!