This is my third attempt to make kimbap and I must say I’m getting there. One of my guests who sampled them had never ever tasted kimbap before and he said that he’ll never forget it.
For this recipe I used the following
Kim Laver or Seaweed
Vinegar and Seasalt to taste
First I cooked the sushi rice as per instructed in the package which is 1 1/2 Cup Water per 1 Cup of Sushi Rice and a little salt.
While it was cooking I prepared the omelette, cut the carrots and the cucumber lengthwise about 1 cm wide. They have to be as long as the seaweed or kim laver.
When the rice was cooked I scooped two ladleful into a bowl. Sprinkled some vinegar, sea salt and sesame oil until I got the desired taste.
Then carefully following Mangchi’s video tutorial on how to wrap a sushi, I tried with all the courage and determination I could muster to wrap the kimbap as best I could. It took a while before I managed to do it almost perfectly just like any Korean woman would do. No, I still wouldn’t pass. I still have got to practice perhaps a hundred times before I can confidently say I can do it well.