If you have been waiting for the universe to send you a sign to try making kimbap at home, this is it. As a versatile traditional Korean dish you need to try at least once , kimbap might also make it on your bucket list to make at home. Abandon all fear and apprehensions at the kitchen door, because here are some indispensable tips for making beautiful and delicious kimbap shared by chef Ji Hye Kim , owner of the Korean restaurant Miss Kim in Ann Arbor, Michigan.
According to Kim, the basic formula of kimbap is something "vegetable heavy, something crunchy, something acidic like pickled radishes, and a protein of choice." Whether it is sauteed julienned carrots or spinach, crunchy pickled yellow radishes, and seasoned beef, or more unorthodox ingredients like bacon, lettuce, and tomato, that you choose to include, it is hard to go wrong with the basic formula of kimbap (just be careful not to let fresh and raw vegetables make the kimbap soggy by sitting too long). Once you have picked your dream combination of kimbap ingredients, you are ready to heed chef Kim's other advice on rice, seaweed wraps, cutting kimbap, and rolling kimbap.
Advice for the seaweed, rice, and slicing Your flavorful ingredient combination will eventually find its home on the bed of rice. Chef Ji Hye Kim advises that the rice be spread evenly and thinly on the seaweed sheet, or kimbap gim. As for how much of the seaweed sheet should be covered with rice, Kim leaves half an inch or so at the top of the s.
