Not 100% happy, I know it not neat, the rice doesn’t surround the filing fully and it’s not a tight roll but I am learning and I hope everyone can see I am trying in this remote little corner of Norway.
by Patton-Eve
6 Comments
atewinds
looks absolutely amazing. is that pickled radish?
themitchk
👀where’s the SPAM?
Besides missing spam, looks delicious!
Intrepid_Parsley_161
Its awesome that youre trying in the first place! Hope you enjoyed it. It looks delicious.
Did you try rubbing some sesame oil on your knife before cutting? Kimbap can be a handful to cut with all that rice and even if your roll is good, you could end up loosening as you cut but the oil helps with that.
poopoopeepeecac
My mom used to give me the “ugly” end pieces to eat and only present the middle slices when I was a kid. These days they’re the chef’s snack lol
awongbat
Are you mushing some rice at the end of the seaweed to seal it closed? Looks like some of the rolls unraveled after cutting. I would try and put less rice or filling if the ends don’t seal or use two sheets sealed with some mushed rice or water. Overall looks good. I love this as a picnic item.
JoeyJabroni
Ok I’ve finally worked up the courage to ask. Is kimbap supposed to be enjoyed “naked” as in no accompanying flavor like soy sauce etc? We usually opt for stuff like korean stews, galbi or bulgogi, bimbimbap, stuff like that. We took a chance on some Costco tuna/perilla leaves kimbap a few months ago to try it out after reading some good responses to it but it just seems to be lacking that punch of flavor that many other Korean dishes I’ve experienced have. Maybe it’s because it’s frozen and needs to be microwaved to thaw before eating? I’ve tried eating it after a brief rest out of the microwave and allowing it to chill in the fridge after. We just don’t enjoy it and I end up having to dip it in some shoyu. but my assumption is because it’s not freshly prepared as it’s supposed to be enjoyed. Thoughts?
6 Comments
looks absolutely amazing. is that pickled radish?
👀where’s the SPAM?
Besides missing spam, looks delicious!
Its awesome that youre trying in the first place! Hope you enjoyed it. It looks delicious.
Did you try rubbing some sesame oil on your knife before cutting? Kimbap can be a handful to cut with all that rice and even if your roll is good, you could end up loosening as you cut but the oil helps with that.
My mom used to give me the “ugly” end pieces to eat and only present the middle slices when I was a kid. These days they’re the chef’s snack lol
Are you mushing some rice at the end of the seaweed to seal it closed? Looks like some of the rolls unraveled after cutting. I would try and put less rice or filling if the ends don’t seal or use two sheets sealed with some mushed rice or water. Overall looks good. I love this as a picnic item.
Ok I’ve finally worked up the courage to ask. Is kimbap supposed to be enjoyed “naked” as in no accompanying flavor like soy sauce etc? We usually opt for stuff like korean stews, galbi or bulgogi, bimbimbap, stuff like that. We took a chance on some Costco tuna/perilla leaves kimbap a few months ago to try it out after reading some good responses to it but it just seems to be lacking that punch of flavor that many other Korean dishes I’ve experienced have. Maybe it’s because it’s frozen and needs to be microwaved to thaw before eating? I’ve tried eating it after a brief rest out of the microwave and allowing it to chill in the fridge after. We just don’t enjoy it and I end up having to dip it in some shoyu. but my assumption is because it’s not freshly prepared as it’s supposed to be enjoyed. Thoughts?