This time I will show you how to make one very popular Korean dish, kimbap. Koreans love kimbap, so when we go on a picnic, we bring kimbap. There are many kinds of kimbap in Korea, such as kimchi kimbap, cheese kimbap, tuna kimbap, beef kimbap, nude kimbap, sesame leaves kimbap, and so on. Among them, I will make a very common kimbap today. It will have 5 things in it: cucumbers, pickled radishes, ham, crab sticks, and eggs. My secret for kimbap is that all of the ingredients have same size, because that will help make the kimbap look more delicious and taste better.

Main Ingredients:

• 10 Sheets Dried Seaweed
• 5 Crab Sticks
• 10 Pieces Ham
• 1 Seedless Cucumber
• 10 Pieces Pickled Radish (DanMuJi)
• 5 Eggs
• 7~8 Bowls of Cooked Rice

Rice Ingredients:

• 1 tsp Salt
• 1 1/2 Tbsp Sesame Oil
• 1 1/2 Tbsp Olive Oil
• 1/2 Tbsp Sesame Seeds

Yield: 10 Kimbaps

1. Cut the cucumber to the same length as the crab stick and cut the cucumber in half. Cut it half again, then divide it into three or four pieces.
2. Sprinkle 1 1/2 tsp of sea salt on the cucumber.
   Leave it set for 5 minutes.

3. After 5 minutes, rinse the cucumber once.
4. Wipe the water off with a towel.

1. Cut the pickled radish into half inch slices.
   It should be the same thickness as the cucumber.
   You can just buy pickled radishes that are already cut, but I think they cut them too thin; so I prefer to cut the whole radish by myself.

2. Cut the ham into similarly sized pieces as the cucumbers and radishes.
3. Cut 5 crab sticks in half to make 10 crab sticks.

1. Break 5 eggs and add 5 pinches of salt. Mix well.
2. On medium heat, add a little bit of oil and wipe it with a paper towel.
3. Pour the mixed eggs into the pan.
   Let it cooked until the surface is cooked like this.
   Reduce the temperature to low. Flip over the egg.

4. Cut the egg into half inch pieces.

1. In a large bowl, add 7 or 8 bowls of cooked rice.
2. Add 1 1/2 tbsp of sesame oil, 1 1/2 tbsp of olive oil, 1 tsp of salt, and 1/2 tbsp of sesame seeds.
   Mix gently, so your rice will not be mashed.

3. Cover your rice with the plastic wrap, so it will not get dry.

1. The shiny part of the seaweed sheet will be on the bottom.
2. Spread some rice on 2/3 of the seaweed sheet.

Place the pickled radish and crab stick on top of the rice.

Put the cucumber and ham next to the crab stick.

Put the egg on top of the ham.

1. Roll the seaweed sheet.
2. Rolling it tightly is important.
3. Put some rice on the end of the seaweed sheet to help seal it shut.
4. Roll the kimbap with the bamboo mat.

Squeeze it hard. This is also important for a good shape.

Put some sesame oil on the surface of the kimbap.
It will give flavor and keep your kimbap shiny.

Cut the kimbap into half inch pieces or bite sized pieces.
I recommend that you do not cut it too thick.

Wow, it looks very yummy, doesn’t it? ;D

Why don’t you make some kimbap and go on a picnic with your family or friends someday?? Enjoy !!!!