kimbap / gimbap / bibimbap

Dear Vi,

Ahh, I’ve been on such a Korean drama kick ever since you told me about Crash Landing on You – such a good romantic comedy! Itaewon Class was only okay. I expected way more cooking and restaurant behind-the-scenes so was let down when it was more about revenge and justice. Then we watched Kingdom and whoa, when is season 3 coming out?! Sad that we could relate a zombie outbreak to a COVID-19 outbreak and how selfish people can become. Because of the zombie content, Howard insisted that I watch Train to Busan after. But then, I was like, I need romantic comedy back in my life!!! Luckily The King: Eternal Monarch satisfied that.

We have ordered in bb.q Chicken and The Alley more than I want to admit after watching the dramas and seeing their product placements. The cravings are real!


I’ve been craving kimbap a lot, maybe because it’s summer time and it’s not a steaming hot bowl of food. It’s a nice “cold” dish to have for lunch sometimes.


Kimbap / Gimbap


Sesame oil
Seaweed sheets

  1. Wash the rice and cook it in your rice cooker.
  2. When the rice is done, add some sesame oil in it and mix well.
  3. Get your sheets of seaweed ready.

Fillings I used:

Beef bulgogi

  1. Cut the carrot, cucumber, and danmuji into long strips. Set aside.
  2. Scramble the eggs and then fry them so that you have a large sheet of eggs (like an omelette with no fillings). Cut them into strips. Set aside.
  3. Slice the mushrooms and cook them in high heat with some olive oil, salt, and pepper. Cool and set aside.
  4. In the same pan that you used for the eggs and mushrooms, it’s time to cook the slices of beef bulgogi. Cool and set aside.
  5. Using your rice paddle (you may recognize the one in the photo as the one you got me), spread a thin layer of rice over the sheet of seaweed.
  6. Add your filling and then carefully roll it up.


Other filling options:

Burdock root
Crab meat
Fish eggs
Ground pork
Perilla leaves
Spinach, blanched

  1. Of course, the wonderful thing is that you can put in whatever filling you want. In whatever quantity you like!
  2. You can make yours vegetarian, vegan, or very much for the meat lover.


Once you have your fillings rolled tightly in the rice and seaweed, brush the outside with a light coating of sesame oil.


Slice the roll so that each piece is about 2 centimetres thick. That’s it, ready to eat!


And if you have leftovers, you can make some bibimbap! Fill the base of the bowl with rice. Top it with a sunny-side-up egg. And then add the meat and vegetables by arranging them around the bowl. Sprinkle with seaweed and sesame seeds. Don’t forget the sauce!


Bibimbap Sauce

½ cup gochujang
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon granulated sugar
1 tablespoon rice vinegar

  1. Whisk all the ingredients together.
  2. You’re also supposed to add 1 tablespoon of lemon-lime soda, but I didn’t have any on hand so my sauce is a little thicker than it should be.
  3. Mix all the ingredients in the bowl with the sauce and enjoy.


There! Ready for another drama to binge . . .


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