Kimbap
Kimbap, or “seaweed rice,” is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It’s very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.
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