|Rice in the rice cooker|
There are some pretty traditional ingredients for kimbop (bulgogi, pickled radish, egg, spinach, etc.), but you can use whatever ingredients you like or have on hand, so there are infinite possibilities. A friend tells of growing up eating kimbop with hotdog it it, I've also had a filling of bulgogi (Korean grilled meat) with slices of American cheese. For mine I used pre-coooked ground beef, spinach, scrambled egg, and carrot.
The ProcessYou start by cooking rice (2:1 ratio of water to rice). I used my rice cooker, which is an awesome way to cook rice. Apparently rice is easy to burn on the stove, but I've never made it that way. Growing up, I made rice in the microwave, which is also really good and doesn't require any attention. I've also read about making rice in a casserole dish in the oven, but since I've got a rice cooker I don't need to worry about another methods.
|Ingredients lineup along with my sushi rolling mat.|
|A sheet of seaweed with ingredients on top|
The nori is stronger than you might expect, so you can roll it up pretty tightly, which is what keeps it together after you cut it. I need more practice since this is only about the second or third time I've ever made anything like this.
|Rolled up kimbop|
VerdictI thought they were tasty and Husband Jeff ate a decent amount. Previously he has professed a dislike of the seaweed and the seasoned rice, but he thought they were pretty good. I particularly made these for Sonny D since he really liked them at a friend's birthday party, but he only ate about one and a half rounds.
|One plate plus a few extra. And a bop bowl for Sonny D |
using the ingredients that fell out as I rolled.