Saturday Gimbap

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Last Saturday we went to International Clinic, Itaewon to have my second B shots (Hep B). Actually I am kinda one week late, but hubby feel tired during that week. Whew, the shot was kinda hurt, the nurse had also told me my arm will be numb for few days and she was right. Well we have to return again in June for my second A & third B shots. Hopefully we are still here.

Itaewon is kinda far from us, I wore three clothes behind my coat that day. I just want to make sure that my snut will not run away from my nose because of cold temperature. (lol) I have learn my lesson the other week when we go to Canadian Embassy I am so cold that time.

Anyway, it was been a long time since we ate Gimbap, a popular Korean fast food made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried seaweed) and served warm in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi. It is similar, but not identical, to norimaki, one of the many variants of the Japanese rice-based dish sushi.

The basic components of gimbap are rice, meat or other protein-rich ingredient, and a large variety of vegetables, pickled, roasted, or fresh. Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cake, crab meat, eggs, and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots, and danmuji (pickled radish). After the gimbap has been rolled and sliced, it is typically served with danmuji.

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