Lesson on Making Kimbap (김밥) & Traditional Korean Dinner

Process of making kimbap

Process of making kimbap (photo credit: Jenny J)

* First of all, apologies about the Everland bear videos (previous post). I was told the links for the videos didn’t show up in the emails. Please go directly to the blog website to watch the videos (worth it!!!).*
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Kimbap is the most ubiquitous food in Korea. It’s good for any time of day (breakfast, lunch, dinner, a snack), is conveniently sold everywhere (in subway stations, take-out windows of restaurants, convenience stores, and from ladies on the sidewalk), and is usually sold already wrapped in tin-foil. It’s a cheap, quick, and filling meal. Many people describe kimbap as “Korean sushi rolls” although I haven’t come across any kimbap with raw fish inside. It’s usually filled with rice and slices of fried egg, imitation crab or canned tuna, and some vegetables, rolled with a sheet of seasoned, dried seaweed (kim). It’s then cut into bite-sized pieces, for easy eating.

Cutting the kimbap

Cutting the kimbap (photo credit: Jenny J)

Last Friday, I hosted a GNI (girls’ night in) where we all learned how to make kimbap. Our Korean friend Jenny took the time to teach us. We first went to the grocery store to buy ingredients. Korean grocery stores will sell already made fried egg (made into sheets like an omelet), Korean pickled radish (which I don’t like), and imitation crab meat, packed together with sheets of kim. We also bought some already marinated beef (bulgogi) and cans of tuna. Once home, we made rice and cooked the bulgogi.

Girls full on kimbap

Girls full on kimbap (photo credit: Jenny J)

Jenny gave us a quick demonstration on how to spread out the rice onto the kim, and arrange the filling. We then donned “sanitation gloves” and started making our own. By that time we were so hungry that most of us skipped cutting the kimbap, instead biting into it like a burrito. It was fun learning how to make kimbap while drinking wine and chatting with the ladies.

Banchan dinner

Banchan dinner

On Sunday, Alex and I walked to a restaurant near Olympic Park, to have dinner with one of my mom’s students. Suzi is Korean but has spent the last few years living in Beijing. There was a wait at the restaurant (so we knew it was going to be good!) so we chatted for a bit. Suzi said that she really enjoys living in Beijing (except for the pollution) but that she will eventually move back to Korea. Her Chinese is really good (much better than our Korean!) and she also spoke excellent English. The restaurant served the same set menu to everyone: a bunch of banchan 반찬 (side dishes) and rice. The dishes were placed on a big piece of wood that slid over the table! There were three different types of fried fish, vegetables, and of course, kimchi. It was really nice to chat with Suzi about China, Korea, and the differences in the two languages. I told her how hard Korean was to learn, and she told me how hard Chinese was to speak, and Alex said both were hard. 🙂 We hope we can meet with Suzi the next time she comes to Seoul!

Dinner with Suzi

Dinner with Suzi

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One response to “Lesson on Making Kimbap (김밥) & Traditional Korean Dinner”

  1. T says :

    It is nice to know your life there.

    Tell Alex, how hard English to learn😊

    bb

    Sent from Windows Mail

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