Curry has been transported all over the world; Curry went from India to England to Japan to Korea (not necessarily in that exact order), and through that process of travel, different countries have added their own twist on the spice…
Prepping the Rice for Fried Rice (볶음밥)
Type of Rice: You will need dry, low moisture rice when making fried rice. The rice used for Korean fried rice is medium grain white rice (백미). Drying your Rice: The reason we use low moisture rice is that if…
What is Fried Rice (볶음밥)?
Fried rice is rice that is stir-fried with aromatic ingredients, proteins, or vegetables on high heat for a short time. It is seasoned and has a smoky flavor. What We Want to Achieve to Make Delicious Fried Rice If you…
Storing & Using Extra Gimbap (김밥)
Gimbap does not keep well in the fridge. As you know, cooked rice will dry out in the fridge and if you store premade Gimbap rolls in the fridge for an event they will be ruined if stored in the…
Cutting & Finishing Your Gimbap (김밥)
Now that your roll is tightly connected, we can add the finishing touches before serving your roll. Cutting & Seasoning:
How to Roll Gimbap (김밥)
You want a uniformly thick roll with no breaks that doesn’t fall apart. To achieve this, let’s break down the basic steps to rolling your Gimbap. Rolling your Gimbap Roll: