Jari and I were discussing just now how any meal once prepared can be prepared a second time with much greater ease. The first time always seems a challenge. The second, however, is simple and smooth as you know the process. Such was the case in preparing Kimbap tonight for some friends.
This time we used a Korean favorite - spam. Or at least the Korean version. Interesting side note: a recent study just came out showing eating 1.5 oz of processed meat (lunch meats, hot dogs, etc) increases your risk of stomach cancer by 5 fold. Here in Korea, there is a much higher risk of stomach cancer vs other countries. Is spam the reason?
Carrots go well in our Kimbap. Just cut them in long 1/4 inch strips.
Bell pepper, avocado, cucumber, or anything else that goes crunch or is otherwise delicious.
Rice recipe: 2.5 cups dry rice - cooked. Once it is done let it sit for10 min in the cooker, then transfer it to a large shallow bowl for another 10 min to cool. In the meantime mix 3/4 cup rice vinegar with 3 tablespoons sugar and 1/2 teaspoon salt and mix till dissolved. You can microwave it for 30 seconds to help if needed. Drizzle the liquid over the rice and cut through it to mix with a spatula. It is ready to spoon on to the roasted seaweed.
Lay the fillings in side by side and top with red pepper flakes if you like spice.
Use your thumbs to hold stuff in and roll it slowly.
Tuck everything in.
Leave a tail to wet with water and then finish rolling and it will seal it together.
Having a sharp wet knife is important. I stopped to wet the knife every 3-4 slices.
Top with sesame seeds if you like.
The rice quantity was perfect for 1 package of roasted seaweed/nori. Delicious.
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