Kimbap Galore

This is super late coming, but a few weeks ago, I made a bunch of 김밥 (kimbap--korean rice rolls similar to sushi, but with no raw fish) for my co-workers. I made them before about a year ago, but not to this extent. Since then, I've been hounded by them to make more and since I finally had the time, I thought, 'why not?'

That's 9 cups of rice...seasoned with rice vinegar, salt, sesame seed oil, and sesame seeds. I had to make 3 more cups to finish off the rest of the ingredients for a grand total of 12 cups of rice, and 21 rolls.

Left to right: Korean daikon radish, sesame seed oil (to spread on top of the completed roll), spinach (marinated with garlic, salt, sesame seed oil, and sesame seeds), the aforementioned 9 cups of rice, korean bbq, sauteed carrots cut julienne, fried egg, roasted seaweed.

It's always best to use a super sharp Japanese knife to cut the rolls, to prevent the seaweed from tearing and the rolls from coming apart. I, unfortunately, do not have a Japanese knife. I do however, have a Wusthof Classic Ikon, which I LOVE, and is what I used to cut these.

After making 20+ rolls by myself, I can say with complete truth, that I will NOT be making these again for a very long time to come. I had completey forgotten how long it takes to prepare everything, since pretty much everything has to be cooked and prepared separately, and totally underestimated how long it would take for me to make all these. What I thought would take me maybe 2-3 hours, took me almost 5 but on the up side, my co-workers loved them! So overall, a success.