HELLO from KOREA

Gimbap
Gimbap is a snack food more than anything else. It's what children
pack for lunch on outings and field trips. Like bibimbap it's mixture.
A square bamboo rolling mat and 8-10 sheets of seaweed, which
should be available at any Asian or health food store. Other delicious,
but optional, items to pick up are sesame oil, rice vinegar and yellow
pickled radish.
Gimbap requires more rice than the usual serving because it is hard to
eat only a few. Follow the steps above to make rice, but use six cups of
uncooked rice. Make sure the pot is big enough to allow for expan-sion.
In the meantime, prepare the filling. Wash and peel two carrots and two
cucumbers. Slice in half lengthwise, then again, and again until each
strip is about the thickness of a pencil. They should be as long as the
sheet of seaweed. If not, put separate strips back to back. When using
ham, or imitation crab sticks, do the same.
Next, beat 3-4 eggs. In a non-stick or well-oiled fry pan, pour half of
the egg until it coats in the bottom in a thin film. Cook on low heat until
the top is almost done. Very carefully, flip it over with a turner. (Ask for
help). Ease the cooked egg out of the pan and let it cool. Repeat with the
remaining egg. Slice them into even strips.
For a traditional taste, use beef instead of ham or crabsticks. Brown
ground beef in the same pan. Break up the meat with a fork until it crumbles
and season lightly with salt and pepper. Let the fat drip off. Once the
rice is done, season it. This step is not absolutely necessary, but it makes
115 _ Holidays and Food