Cutting & Finishing Your Gimbap (김밥)

Now that your roll is tightly connected, we can add the finishing touches before serving your roll.

Cutting & Seasoning:

1. Place your Gimbap roll on your cutting board and grab your sharpened chef knife.
2. Using your knife, cut the Gimbap into one slice in one deliberate motion. Do not saw the knife back and forth, just confidently do one slice. Confidence and a sharp knife will help you cut through everything without the roll ripping. Make sure to slice the Gimbap into less than ½ inch slices. As you slice the roll, keep the pieces together in that log shape. 
3. Only add sesame oil right before serving. After slicing your Gimbap, take a rubber brush and dip it into sesame oil. Brush the sesame oil over the top of the seaweed, do not smother it, just add a light layer. Adding sesame oil will add flavor, shine, and prevent the Gimbap from drying out.
4. Finish the Gimbap by sprinkling toasted sesame seeds on top of the sesame oil. Remember to add the sesame oil and seeds right before you serve so it doesn’t make the seaweed soggy.