Kimbap makes me think of a few things: a perfect sort of balance, generously filled and filling enough to be a whole meal, and of course the fragrance of roasted sesame oil. Roasted sesame oil could be a perfume or cologne, and would keep the wearer, and everyone within whiffing distance, perpetually hungry.

No recipe to share for this–it’s up to you, but for reference, I’ll direct you to the wonderful Maangchi. Otherwise, enjoy an excessively excessive quantity of photos.

(Contents: Egg seasoned and cooked with sesame oil, blanched spinach with soy and sesame oil, imitation crab, cucumber, green onion, pickled daikon, carrot cooked until it just tender. Rice is flavoured with sugar, salt, sesame oil and vinegar. Don’t be afraid when filling–it holds more than you expect!)ingredients for kimbap

10 thoughts on “kimbap

    1. Thank you Suzanne! These sort of rolls I find so much easier than Swiss roll cakes (which is the sort of roll I truly want to excel at!). It helps that it’s hard to overstuff these. I agree–refreshing and filling for a warm day 🙂


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