Kimbap 김밥

I am having trouble finding lunch, or any food at all, to eat during school hours these days. I have lessons from 8am to 6pm or even till 8pm on the days that I have to be in school. I tried making a yogurt parfait.. Then realised yogurt cannot be kept for more than a few hours out of the fridge, and I'm kind of only able to eat the yogurt at least 3 hours after I remove it from the fridge. So I'm thinking.. Maybe kimbap would work. At least it can be kept a little longer, at most half a day, without spoiling the rice. Also, it is a both healthy and filling, making it a nutritious meal on-the-go.

Well, here's a simple recipe and steps for kimbap making. Enjoy~

Ingredients for Rice:

• 2 cups of cooked rice
• 1 teaspoon sesame oil
• 1 teaspoon salt

Mix the rice, sesame oil and salt thoroughly, but carefully so as to not mush up the rice.

Ingredients for Fillings:

• cucumber
• pickled radish
• sausage/hotdogs/any meat you wish
• omelet
• crabsticks

Dried seaweed sheets

Make sure all the fillings are cut into strips of the same thickness.

Directions:

Place the shiny side of the seaweed sheet down. Spread some rice over ⅔ of the seaweed sheet. Place the fillings you have prepared nicely on the rice.

Roll the seaweed sheet.

Rolling it tightly is important.

Roll the kimbap with the bamboo mat.

Squeeze it hard so that it gets a good shape.

Put some sesame oil on the surface of the kimbap for flavor and shine.

Cut the kimbap into 2cm thick pieces, or any thickness you like, but not too thick.

Credits go to http://aeriskitchen.com/2008/11/kimbap-%EA%B9%80%EB%B0%A5/ for the pictures. Thank you all and enjoy making kimbap~