So I have been missing kimbap since the day I left Korea, and I recently found a good Korean store about 20 miles from me that carries everything I could possibly need. To make it even better, it is all labeled in English so that I know what it is I am buying! The english labels is what stopped me from buying this stuff while I was in Seoul, but I am glad to find it all here.

Anyway, my favortie kind of kimbap is chamchi (tuna) so I went and bought everything I needed, plus a rice cooker and went to work. The kim I used was not very fresh so it made cutting a bit diffucult, but all in all it was a fine effort.

I actually made 3 rolls, and the first one had WAY too much rice, but the next 2 got better each time and the 3rd one would have made ajuma (did I spell that right?) proud!

For those of you who need to know what to buy these are the ingredients I used:

-sushi rice with a tiny bit of rice vinegar mixed in after cooking (skipping the vinegar next time)

-egg, I used 3 eggs which was plenty but I REALLY needed a griddle!

- boiled royal fern (also called burdock root in some places) - stir fried for about 90 seconds just to give it a tiny bit of crunchiness (these are the brown stringy things)

- fresh spinach chopped into tiny pieces ( I have a very nice veggie chopper)

- sesame leaf

- mayo

- tuna ( I used chicken of the sea)

- pickled radish (the yellow crunchy bit) <----- actually I forgot to use that, but I have some for next time although it tasted great without it too!

YUMMY, YUMMY!!!!

It really was not all that tough, but there is a bit of a learning curve in the rolling and the spreading of the rice. I had seen it made so many times, that I had a leg up on most normal rookies, but I am sure it will get better as I make more of them!

That same store also sells Anytime mints for $2.59 a bag which is a VERY good price considering that they are 1700 won in Korea!

You should have taken a picture of the final outcome. The first time I made it, I just used tuna and the wrong kind of kim. My second try looked much better.

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I meant to take a picture, but I was so excited to eat it that it was all gone too quickly!

LOL

I will take a pic of the next batch though!

Use sesame oil next time and mix a little with the rice.

Yeah I found a very good tutorial at http://www.mykoreankitchen.com and I am going to use that for my next attempt (this week sometime).

One of you guys who like to mess around in the kitchen should try making some makkule. there are a thousand different recipes for it, since it is basically the korean home brew or micro-brew, what ever you want to label it. there are some recipes for various family makkule recipes at this link:
http://www.kimsoft.com/1997/makkul.htm

I'm not very good at these kinds of things but perhaps one of you ex-korean timers who are currently in the states could experiment with trying to brew a batch with ingredients you can find here and then let the rest of us know how it turned out. CHEERS!

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