so I'm half korean and 23 and I still don't know how to roll kimbap. I pretty much suck at it.
it took me 2 years to realize that you dont roll kimbap with the seasoned seaweed, you are supposed to use the shiny roasted seaweed. I always wondered why my kimbap always came out so "limp"
soooo I have a few questions.
do I put the shiny side up or down?
how do I get all the food to stay in the middle after I roll it?
just to let you know, I don't have a bamboo mat to roll it up so I am using a silpat baking sheet to help me out. It doesn't work as well as a bamboo mat, but it does the job. I also don't have any takuan so I am using quick pickled green daikon instead and I have no egg either. Its pretty much a "kitchen sink" whatever is in the fridge sort of kimbap
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