Kimbap is best served soon after making. Refrigerating sliced kimbap will dry out the rice. If you’d like to make them ahead, they will hold at room temperature for up to 12 hours.
Once you get the hang of it, making is fun and easy. สมัคร ufabet
- Be sure to have all the fillings prepped and at hand before starting.
- Keep a small bowl of water nearby to wet your fingers. It’ll prevent the rice from sticking to the spoon and your hands. You’ll also need water to dampen the gim.
- Use a bamboo or silicone mat to help you apply even pressure when rolling. Pull the mat out as you roll, so you don’t accidently roll it into ! Not that I’ve ever done that. Ehem!
Kimbap Variations
There are as many ways to customize your kimbap! Use vegetables only for a vegetarian kimbap. Add canned tuna—it’s called chamchi. Kimchi, chopped and with the liquid squeezed out, adds a wonderful flavor. Especially when combined with cooked spam. Other common fillings include cooked hamburger meat, spam, cucumber, and perilla leaves. As a child, one of my favorites was chung-mu kimbap—it’s just the seasoned rice and no other fillings. It still is!
Whatever you fill with, here are some things to keep in mind:
- Anything sliceable, like carrots, cucumbers, and spam, should be cut to approximately 7×1/4-inch strips.
- Shorter items can be laid end to end on the rice.
- Any wet ingredients, like kimchi, should be squeezed out or dried with a paper towel to avoid making soggy kimbap.