Both of us are huge fans of Korea. Since we couldn’t go out of town we have been missing Korea a lot especially the food there. Many Korean dishes we like are actually hard to make at home (e.g. soy sauce raw crab, raw beef and grilled eel) so for easier dishes like kimbap, we like making it from time to time in order to ease our urge of going to Korea.
Compared to Japanese sushi, Korean kimbap looks and tastes more down to earth. However it’s the simple flavour of kimbap that makes it a perfect daily dish for everyone.
The kimchi tofu stew next to the kimbap goes very well with it
好鍾意求其咁去一間김밥 천국 (紫菜飯捲天國)既分店食紫菜飯捲，相中既食物就係攝自依間餐廳，其實無乜特別，無論裝修同食物賣相都好簡陋，不過就係依種樸實無華既地道風味先咁引人入勝。
後來同韓國人傾開計，原來김밥 천국本身只係黎自一間母公司，不過做得出名之後，佢又無申請到商標，所以係人都可以開間餐廳叫自己做김밥 천국，開下開下，依家已經成街都係唔同人開既김밥 천국，而我亦無考究係咪去緊正店，反正就係地道韓國人既風味LOL
Whenever we went to Korea we like going to authentic restaurants to have a kimbap for breakfast (our favorite flavour is kimchi+cheeze). For each time we went, we chose a seat where we could watch the aunt there rolling kimbap very agilely. That scene amazed us each time.
We like going to a random branch of 김밥 천국 (Kimbap Heaven) to have kimbap. It’s where the photo was shot. Actually the decoration and the food there were very simple but it’s the simplicity and authenticity that makes people fall in love with this restaurant.
Later when we talked to a Korean friend we realized that 김밥 천국 was originally from one company but they didn’t apply for trademark. Since it got popular, many people use this 김밥 천국 trademark to open their own restaurants and now random 김밥 천국s are basically everywhere LOL
Back to our kimbap. The version we made was a basic one. Ingredients include 2 bowls of rice, sliced fried egg, pickled radish, sliced luncheon meat (fried), sliced carrot (fried), sliced cucumber, sea weed and sesame oil. We could make 3 rolls of kimbap with these ingredients
Seasoned the rice with 1 tsp of sesame oil and 0.5 tsp of salt
The most difficult part of making kimbap is the patient we need in chopping the ingredients into slices
Let’s talk about the making of the fried egg. We fried the egg on medium-low heat and when it came to consolidation, roll it slowly
Then we can slice the fried egg
Begin to put things together. We first put a thin layer of rice onto a piece of seaweed
Followed by other ingredients
Roll it up
Until it becomes a roll
Later we found that using a sushi mat helps make the structure of the kimbap better. We can gently apply it after the kimbap comes to a roll shape
Brush some sesame oil on the kimbap
Cut it into pieces. Done!
The presence of numerous side dishes is always a spotlight of a Korean meal. This Spinach side dish is one of our favorite
We also like making Japanese dishes. Try this mille feuille hot pot next time!