Making Kimchi Gimbap with Wild Chives

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I often make gimbap (김밥: rolled sushi) or jumeokbap (주먹밥: Korean onigiri) for lunch.  It is simply easy to make and convenient for those who are eating it.  I recently made a simple gimbap with chopped kimchi and dallae (wild chives) for my dad’s lunch which turned out to be a great spring-themed dosirak.

Ingredients:

2 cups of steamed rice
Dried seaweeds (unseasoned)
Dallae (Korean wild chives)
Toasted sesame seeds
1/2 cup chopped kimchi (no juice)
1 tsp soy sauce
few drops of sesame oil

Direction:

1. Squeeze out the juice from the kimchi – if there’s too much liquid it will end up soaking the seaweed.

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2. Chop the kimchi.  I used scissors so I won’t have to wash the cutting board.

3. Season the kimchi by adding a bit of soy sauce and sesame oil.  Set aside.

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4. Wash the dallae and pat dry with paper towel.  Dallae is a spring herb that you can find at Korean markets even in North America.

5. Lay out the bamboo gimbal on a cutting board.  Place a single sheet of dried seaweed (nori) on top and spread out the warm steamed rice.  I used barley rice as that’s what we have at our home but it’d be better to use white sticky rice as they roll better.

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6.  Place some chopped kimchi over the rice and sprinkle toasted sesame seeds.  Lay out few strings of dallae then you are ready to roll.

7. I use a chopstick to hold the toppings in place as I roll the gimbap.  Press down with your hands as you roll to tighten the inside of your gimbap.

8. Cut off your gimbap into bite-size.  Sprinkle more sesame seeds on top and serve.

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