00:01I don't even know if I'm wearing a hat on a hat.
00:06Hi, I'm Sarah, and I am what one might call culinarily challenged.
00:11But what I lack in cooking skills, I make up for an appetite.
00:15And what I like to eat the most is Korean food.
00:18One of my favorite Korean dishes is called kimbap,
00:20and it literally translates to seaweed and cooked rice.
00:22They're essentially sliced rolls that you could take on a trip,
00:25or pack for lunch, or just serve at home too.
00:27Kimbap is special in my family because growing up,
00:30my grandma would wake up at 5 in the morning every Sunday
00:32to make them for my whole family so that we could eat it on the car ride to church.
00:35My grandma has gotten a little bit weaker over the years,
00:37so she doesn't spend as much time in the kitchen anymore.
00:39But she taught my mom how to make her kimbap recipe,
00:41so that is what my mom and I will be making together today.
00:44Hi!
00:45Hi, hi, mom.
00:46Hi, mom.
00:46Hi, mom.
00:55First, my mom prepares the raw ingredients by making sure they're all clean and sliced.
00:59Remember, this is my grandma's recipe, but you can personalize your kimbap however you'd like.
01:02Today we're using yellow pickled radish, or dammoji in Korean.
01:06Cucumbers, fresh or pickled.
01:07My mom pickled these by soaking them in sugar and vinegar.
01:10I personally prefer them pickled just because I think they're more flavorful.
01:12Shredded carrots, daikon, which is a really mild flavored radish that adds a lot of texture,
01:17imitation crab, red bell pepper, and of course, dried sheets of seaweed or kimbap.
01:22My mom always has these condiments on hand for seasoning cooked ingredients.
01:30Next, my mom stirred up a couple of eggs and is cooking them for a few minutes over a medium
01:34heat.
01:35In the same pan, she drops in some sliced pan,
01:37which I consider to be the key ingredient to this recipe because I love spam.
01:40Then she throws in the fish cakes and seasons them with a little sesame oil and sugar.
01:48When it's all done, she uses a paper towel to blot out any excess oils.
01:52And just like the raw ingredients, she makes sure all these are also sliced into thin, long strips.
01:57We use short grain sticky rice and kimbap.
01:59My mom mixes the cooked rice with a dash of sesame oil and sesame seeds.
02:02Fun fact, you can also use this as an alternative to glue for elementary school projects,
02:06speaking from personal experience.
02:16Shiny part down, non-shiny part face up.
02:20We start by placing sheets of seaweed onto our bamboo mats.
02:23Evenly spread the rice over about two-thirds of the seaweed.
02:25It helps the rolls stick together once you put the rest of the ingredients inside.
02:28Mine came up short the first time.
02:29Now, just place the prepared ingredients.
02:35Leave a bit of uncovered rice on either end.
02:37Then, it's time to roll.
02:39My mom and I roll our bamboo mats, firmly squeezing as we go.
02:51If your kimbap is unrolling, like mine was, seal the edge of your seaweed with a dab of water.
02:56Ooh.
02:58It's pretty burnt.
03:01She just complimented herself.
03:04Rub the roll with a few drops of sesame oil for a little extra flavor.
03:11For me, this is the trickiest part.
03:13Slicing the roll.
03:14This one is after a few trial runs.
03:17Ooh.
03:18With a sharp knife, just slice the roll into bite-sized pieces.
03:23Finally, my favorite part.
03:24It's time to eat!
03:29Thank you!
03:30Thank you, Mom!
03:31Thank you!
03:32So, I think I made my kimbap well today.
03:34Do you think I did a good job?
03:35I think you did a good job.
03:38First time, yeah.
03:39I enjoyed it very much.
03:41Do you think I could do better later?
03:44Sure.
03:46Cheers!
03:46Cheers!
03:57Cheers!
03:58Cheers!
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