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Eun Jeong made some kimbap a while back, and the lighting was really good that day. The kimbap was good too.


She set up her mise en place on the floor (our floor is very clean since we don’t wear shoes in the house).


This included some blanched spinach,

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strips of yellow pickled radish, cucumber, burdock root,

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blanched carrot, scrambled egg, ham, and Eomook (fish cakes).


And the seaweed (gim ê¹€).


Similar to making maki rolls, she spread rice on the gim. Unlike make rolls, it doesn’t need to be seasoned with vinegar. The pickled radish takes care of that.


Next came the veggies


and the protein.


She carefully rolled it up.


She made quite a few.


She then rubbed them with a sheen of sesame oil.


Before she cut them, she rubbed some oil on the knife. Looks dangerous to me.


And there you go. The quintessential Korean snack. Even though she made a lot, they were all gone by the next day.

Here is some more beautiful kimbap footage.

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