HELLO from KOREA

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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
116 _ HELLO from KOREA the gimbap more flavorful. Add to the rice while still hot three tablespoons of rice vinegar, slightly sweet for a Japanese taste, or add sesame seed oil for a nuttier, meatier one. Quickly rub each sheet of seaweed between your hands to remove extra flakes. Then, lay the seaweed on the rolling mat so that it is flush with the bottom edge. Spoon out one large scoop of rice and pat it down so that there is an even, 1 cm-thick layer of rice on the bottom. Press one strip of each filling into a mound the width of the seaweed. Now, lift the bottom edge of the rolling mat and fold it over the rice so that it is completely covered. At the same time, keep your hands cupped to form a round mold. Roll forward while pressing the fingers into the base of the rolled rice. Maintain pressure as you roll so that it keeps its shape until the end of the sheet. The sticky rice will keep the roll from falling apart. Repeat the process for each seaweed sheet. For dessert, Koreans usually have sliced fresh fruit and herb teas. After a full meal, these are great for the digestion.
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