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| Gather the ingredients! |
It's a kimbob (it's called 'kimbap' but I like to call it 'kimbob') day at home. I'm not a big fan of kimbob at all, but I don't mind eating it once in a while. Plus, I had all the ingredients needed to make this dish. You can put pretty much anything you like, but a typical kimbob normally has danmooji (pickled radish - the yellow stuff), eggs (the other yellow stuff), spinach or cucumber (I chose the first), carrots, fish cake and woo ung (burdock root, the brown stuff). You can also put imitation crab meat, kimchi or Korean style ground beef. The main difference is in the rice. The rice in kimbob uses sesame oil, salt and sesame seed, whereas the key ingredient for maki/sushi rice is vinegar. Other than the difference in rice seasoning, the appearance and the stuffing ingredients are relatively the same for kimbap and maki.
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| Kimbob - the Korean maki |
I think I made about 10 rolls. My dad ate three on the spot, my sister had one, and I had one. The rest went to the team meeting. I made some extra (way too much!) and I wanted to share it with the group because the meeting is during dinner time. I hope everyone enjoyed it!
Well, I'm thankful that I got a chance to share with others. As I've mentioned before, I love making food and sharing with friends and family. I'm thankful that I got to do that with my team today. Whether it's food, time, or evening sharing your testimony about how you became a Christian, I think it's a blessing to be able to share something with others. You can only share what you have, right? I'm blessed with food that I am able to share it with my team, I'm blessed with time to spend with my sister to watch a concert last night, and I'm blessed to have received a great, great love by God that I hope to share with the people in Mexico.
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