For the record this was done a while ago, and poorly. I'm hoping to get my vacation blogs up by the middle of the week or possibly tomorrow on my billionth train ride to Seoul.
Anyways, I really like wraps and the Korean version of a wrap is kimbab (김밥). At first glance it looks like sushi and justifiably so since it's rice (bab) and other things (NOT raw fish) wrapped in seaweed (kim). Typical fillers include spam, (artificial) crab, these brown stick things, thinly sliced vegetables, pickled things and egg. Not knowing what some of these lip-curling fillers are made me want to try and make my own. I started by making a 춤치 김밥 (Tuna Kimbab). If you live in Korea it's really easy to find all of these ingredients and pretty cost effective too. On the Western side of the world somethings might be a little tougher to find especially considering kimbab is "exclusive" to Korea.
*It's important not to cover the kim entirely with rice. You'll need so use an edible/tasty adhesive to hold the roll together. Sesame oil or water are both good choices. |
This one has a pickle in the wrap too. Yes, a homemade pickle. |
My desk-warming snack the following day accompanied by yet another narrow Leafs win. |
Bon apetit!