Helen, thank you for this. I've seen many other YT vids on making kimbap, but your pro-level tips and enhancements are outstanding, and seem like they'll simplify what the unfamiliar home cook might find daunting. Keep up the good work! 감사합니다
So when I was near Tampa a lady made Kimbap on Saturdays at the store. I always bought two. When I visited a Korean market in Louisiana, no Kimbap. But the lady there offered to show me all the ingredients and tell me how to make it. I was traveling so I declined. I miss taking the fast train and subway in South Korea as there’s little restaurants that have it at the ready! Yummy! Thanks Karen
Her music is fine! It's not like she has it the whole times. I think we all interested in her great teaching and she is doing excellently good job too. Thank you!🙏⚘
I could start a photo gallery now, just glorious little snapshots of all the Modern Pepper recipes which I succeeded in making. It's really hot today here in my corner of England and so the perfect day for Gimbap, something light and healthy for early dinner. Thanks again Helen. I will now experiment with Gimbap fillings. 😋👍
Yay🙏🙌🙏 Yes, so many endless combinations to make KimBap! I’ll do another recipe using Tuna Salad and lettuce KimBap, and Kimchj KimBap, too. Stay tuned!
@@ModernPepper YES!! Kimchi Gimbap! I would likely include pork or Spam but I can't wait to see what you will make (because I will make it too). PS= I order grass fed beef bones from a farm every 3 months and then end up filling my freezer with little glass tubs filled with your EXACT recipe for Korean bone broth. Big hug to you! 🤗
OMG! This looks so delicious! Thanks gor sharing this with us all. Your video was most informative and everything came out beautifully. I feel confident that i can make this for an upcoming picnic!! 🫶🏾🌻
Helen my dear, you must be the most super chef & tutor in Korean foods! Absolutely love your tutorials! You really leave nothing put & teaches us superbly! Thank you so very much! My granddaughter of 13 is so into everything Korean! Me too! 👏🏻👏🏻🤣🤭🤗💕
Thank you so much for your milk bread recipe in a previous video!! I made it and it was amazing, my family and friends love it! Thank you so much for helping me spread joy to my family and friends❤
@@ramencurry6672 Perhaps. I think that having raw fish (sushi/sashimi) are more of an “acquired taste” compared to KimBap which is made with rice, vegetables and soy sauce meat. Now, I tend to believe that viewers watching this recipe are already fans of Korean and Asian foods and flavorsz
Excellent detail in rolling technique. Also, I like the tip with not adding oil originally to the rice. Very helpful and foolproof Video 🎉 I prefer a non - serrated knife though (but it has to be VERY sharp). Pan frying!! Great idea! And yes, the ends are always gone before I serve mine 😆
@@Hoseki-edelstenen In general, sesame oil is best for dressing the food. Because it has a low threshold for heat, it will burn and turn rancid when exposed to high heat. I do not use sesame oil for stir frying or cooking on a hot pan/pot. I use extra virgin olive oil for stir frying, which is on the $$$ side. So use use any cooking oils you like, vegetables, corn…etc.
As a fellow food lover, your videos and love of food are soooo needed and appreciated!! 🙏😊🍻 I know kimbap is kind of like picnic/lunch food, but would it ever be served with any banchan or soup? I always want a little guk or rice tea when I have kimbap. If you ever feel inspired to do it, a video on how to plan/table set Korean meals would be really informative, in particular would love to know your intuition/opinion on how many and which types of banchan/mitbanchan, kimchi, and if soup should be served with different types of mains. I am also curious about what dishes you would prepare for a meal on special occasions. I know about mains like miyeok guk for birthdays and japchae for general special occasions and parties, but I'm always curious about what side dishes are typical to prepare alongside the popular mains.
Thank you 🙏 You can eat whatever you want with KimBap. Often times, KimBap is also enjoyed with Tteokbokki and Fish Cake Soup. (Both of these recipes are available on my channel.) As for side dishes with meals, it depends on many factors, and few of these are: Meal of the day (morning meals are light and less hearty/spicy options than compared to dinner.). Budget (There is a saying in Korean that’s the number of side dishes and the kinds of side dishes served reflects the SES of the family. As for how many side dishes, again that depends on the family’s budget. ) Seasonal (Summer months vs winter months, different side dishes are served). As for how it is laid out, there is actually a super formal and proper way of laying out the side dishes, where the main entree is placed…etc. Again, this formal or informal table setting depends on the family. In general, side soup or stew is common in almost every meal.
I made spam gimbap and spicy tuna gimbap about a month ago for out of state company. I had such a mess this time. I was trying to maybe overfill them. A few rolls busted and also my seems didn't stay closed. I was very disappointed. I think I got carried away. Would you use a tad of sesame oil at the end to seal them? I know you've always said water is the enemy in gimbap! Thanks.
@gyorgybereg6916 If you are happy using basmati rice to make KimBap, then continue and enjoy🙏. Basmati and Jasmine rice has unique flavors and smells compared to Korean white grain rice. I wouldn’t eat Indian curry with Korean rice as basmati rice complements the delicious taste of Indian curry. Just like how I wouldn’t eat Chinese food with Korean rice, as Jasmine rice complements the delicious taste of Chinese food. Lastly, the rice for KimBap need to be cooked Korean style, moist and sticky. Both basmati and Jasmine rice are cooked to be fluffy, not sticky and moist like Korean rice.
@@snoweymonkey I used it simply because this is what I usually have on hand. I think it shouldn't hold someone back from making delicious kimbap at home, if this is the only one you have! 😁 And I can tell you. When I make sushi with sushi with sushi rice, it breaks all the time. 😂 Kimbap? Never. Somehow it's harder to make a small roll than a big one.
jasmin rice is great too, you can use it. it is sticky and tasty. btw. EVERY rice is ok for it, if you like it. the own taste is the only what counts. the idea with oil on the fingers, great, i used water before, but oil will give taste basmati, yeah, not ok for kimbap But, WHY u are have a sushimap and dont use it? .oO(?)
Yes, use whatever rice and ingredients that makes you happy. FYI - Basmati and Jasmine rice (long grains) has unique flavors and smells compared to Korean white grain rice (medium grain). I wouldn’t eat Indian curry with Korean rice as basmati rice complements the delicious taste of Indian curry. Just like how I wouldn’t eat Chinese food with Korean rice, as Jasmine rice complements the delicious taste of Chinese food. Lastly, the rice for KimBap needs to be cooked moist and sticky. Both basmati and Jasmine rice are cooked to be fluffy, not sticky and moist like Korean rice. As noted in the video, I was demonstrating how to roll KimBap without the rolling mat for those viewers that do not have access to buying the rolling mat.
100% AGREE! Helen's instructions are so detailed and the music just distracts from the excellent content - I don't understand why it's there as it adds nothing - just the opposite!! I had to force myself to sit through to the end, especially as the level of music got worse as the video progressed!
@@sara.cbc92 Hi 👋 Perhaps to a non-Korean, GimBap may look the same as Japan’s ‘sushi.’ Sushi is raw fish with seasoned vinegar rice. FYI - Kkmbap does not use vinegar seasoned rice. KimBap does not include raw fish. Sushi is always eaten with soy sauce on the side as a condiment. KimBap is never eaten with soy sauce. Sushi is enjoyed on the colder side since it is made with raw fish. KimBap is enjoyed both warm and at room temperature. KimBap is always made with NoRanMu pickled radish. Sushi isn’t. KimBap is always glazed with sesame oil on the seaweed. Sushi isn’t. KimBap rice is seasoned with sesame oil and s salt. Sushi rice is seasoned with vinegar and sugar. KimBap uses multiple stuffings including cooked beef/meat. Sushi uses raw fish, and at some fancy sushi restaurants, they use raw beef. Koreans always use cooked meat to our KimBap stuffing.
![FAILPROOF Authentic JAPCHAE Recipe + DELICIOUS Japchae Dumplings 🥟 초간단 잡채 + 🥟잡채만두 [チャプチェ]](http://i.ytimg.com/vi/ROcWkX057ls/mqdefault.jpg)
Helen, thank you for this. I've seen many other YT vids on making kimbap, but your pro-level tips and enhancements are outstanding, and seem like they'll simplify what the unfamiliar home cook might find daunting. Keep up the good work! 감사합니다
Thank you 🙏🙌🙏
So when I was near Tampa a lady made Kimbap on Saturdays at the store. I always bought two. When I visited a Korean market in Louisiana, no Kimbap. But the lady there offered to show me all the ingredients and tell me how to make it. I was traveling so I declined. I miss taking the fast train and subway in South Korea as there’s little restaurants that have it at the ready! Yummy! Thanks Karen
🙏🙌🙏
If you’re in Louisiana your choices for Asian foods can be limited due to the low population density
Chef spoiled us so much with all her precise measurements and procedures, we can never go wrong in making this. ❤
@@jakikedawen Aww 🙏🙌🙏
Her music is fine! It's not like she has it the whole times. I think we all interested in her great teaching and she is doing excellently good job too. Thank you!🙏⚘
Thank you 🙏🙌🙏
I could start a photo gallery now, just glorious little snapshots of all the Modern Pepper recipes which I succeeded in making. It's really hot today here in my corner of England and so the perfect day for Gimbap, something light and healthy for early dinner. Thanks again Helen. I will now experiment with Gimbap fillings. 😋👍
Yay🙏🙌🙏 Yes, so many endless combinations to make KimBap! I’ll do another recipe using Tuna Salad and lettuce KimBap, and Kimchj KimBap, too. Stay tuned!
@@ModernPepper YES!! Kimchi Gimbap! I would likely include pork or Spam but I can't wait to see what you will make (because I will make it too). PS= I order grass fed beef bones from a farm every 3 months and then end up filling my freezer with little glass tubs filled with your EXACT recipe for Korean bone broth. Big hug to you! 🤗
Fantasti, detailed video. Thank you for sharing
🙏🙌🙏
OMG! This looks so delicious! Thanks gor sharing this with us all. Your video was most informative and everything came out beautifully. I feel confident that i can make this for an upcoming picnic!! 🫶🏾🌻
YAY🙏🙌🙏
You’re so thorough !! Loved it ❤
@@Dpinela Thanks 🙏🙌🙏
Thank you for your video Helen. I love Kimbap so refreshing & delicious. I will try to prepare my own Kimbap 😊 using your recipe.
Thanks 🙏🙌🙏
Helen my dear, you must be the most super chef & tutor in Korean foods!
Absolutely love your tutorials!
You really leave nothing put & teaches us superbly!
Thank you so very much!
My granddaughter of 13 is so into everything Korean!
Me too!
👏🏻👏🏻🤣🤭🤗💕
Thank you for ur kind words 🙏
Very instructive video. You have such a great demeanor. You always brighten our day!
Aww 🥰 Thank you!
Thanks for your sharing
🙏🙌🙏
Thank you so much for your milk bread recipe in a previous video!! I made it and it was amazing, my family and friends love it! Thank you so much for helping me spread joy to my family and friends❤
My pleasure 🙏 Thanks for cooking Korean food with me!
Good teacher..
@@Jtsh706 Thank you 🙏
kamsahamida.Great job well done Miss ,you are a very best cook ed.
Thank you 🙏
like always, you give us so much usefull details to begin a new kind of recipe." bon appétit".
sbo from Paris, France
Merci 🙏🙌🙏
Looks delicious!
Thanks 🙏
This looks so good! Definitely will try to make Kimbap one day. Thanks 😊
Yay 🙏🙌🙏
I love kimbalp and kimchi with japcha
Me, too🙌
It’s excellent but it may be an acquired taste since most people in the real world are not versatile foodies outside of their culture
@@ramencurry6672 Perhaps. I think that having raw fish (sushi/sashimi) are more of an “acquired taste” compared to KimBap which is made with rice, vegetables and soy sauce meat. Now, I tend to believe that viewers watching this recipe are already fans of Korean and Asian foods and flavorsz
Excellent detail in rolling technique. Also, I like the tip with not adding oil originally to the rice. Very helpful and foolproof Video 🎉
I prefer a non - serrated knife though (but it has to be VERY sharp). Pan frying!! Great idea! And yes, the ends are always gone before I serve mine 😆
Thank you 🙏🙌🙏. Yes, a sharp knife will be great!
❤ you Helen, thx
Thank you! ❤
🙏🙌🙏
Thank you for caring about us vegans :) I'll try using a mung dal omelette instead of the eggs.
Absolutely my pleasure 🙏🙌🙏
Can we use regular soy sauce?
Yes, use all-purpose Korean soy sauce. If you can’t get Korean soy sauce, use Japanese soy sauce
Sooo funny, Helen! Americans keep asking for soy sauce ..."here! ....just eat it, whatever, dummie! :P : ) ! " LOL
Hello Thank you for the nice video. 🙂Now i make Kimbap. When you fry the egg or the carrots and so on, do you fry them in sesame oil or other oil?
Thanks 🙏 Same oil using the same frying pan.
@@ModernPepper I'm sorry I mean sesame oil or olive oil or sunflower oil?
@@Hoseki-edelstenen In general, sesame oil is best for dressing the food. Because it has a low threshold for heat, it will burn and turn rancid when exposed to high heat. I do not use sesame oil for stir frying or cooking on a hot pan/pot. I use extra virgin olive oil for stir frying, which is on the $$$ side. So use use any cooking oils you like, vegetables, corn…etc.
@@ModernPepper thank you. :-)
@@Hoseki-edelstenen 🙏🙌
is Japanese rice/Sushi rice can be alternative to Korean rice?
YES
@@ModernPepper Thanks, but also Korean luncheon meat can be alternative to Spam?
@@stan_Jesus_for_live_longer Hi 👋 I don’t know what “Korean luncheon meat” is. But use what meat you like.
@@ModernPepper Yeah but i mean Korean brand luncheon meat
@AI_Cover_addicted Hmm, I still don’t know what u r referring to as “Korean brand luncheon meat.” Do you Korean sausages?
As a fellow food lover, your videos and love of food are soooo needed and appreciated!! 🙏😊🍻
I know kimbap is kind of like picnic/lunch food, but would it ever be served with any banchan or soup? I always want a little guk or rice tea when I have kimbap.
If you ever feel inspired to do it, a video on how to plan/table set Korean meals would be really informative, in particular would love to know your intuition/opinion on how many and which types of banchan/mitbanchan, kimchi, and if soup should be served with different types of mains. I am also curious about what dishes you would prepare for a meal on special occasions. I know about mains like miyeok guk for birthdays and japchae for general special occasions and parties, but I'm always curious about what side dishes are typical to prepare alongside the popular mains.
Thank you 🙏 You can eat whatever you want with KimBap. Often times, KimBap is also enjoyed with Tteokbokki and Fish Cake Soup. (Both of these recipes are available on my channel.)
As for side dishes with meals, it depends on many factors, and few of these are:
Meal of the day (morning meals are light and less hearty/spicy options than compared to dinner.).
Budget (There is a saying in Korean that’s the number of side dishes and the kinds of side dishes served reflects the SES of the family. As for how many side dishes, again that depends on the family’s budget. )
Seasonal (Summer months vs winter months, different side dishes are served).
As for how it is laid out, there is actually a super formal and proper way of laying out the side dishes, where the main entree is placed…etc. Again, this formal or informal table setting depends on the family.
In general, side soup or stew is common in almost every meal.
Is there a difference between Korean soy sauce and Chinese soy sauce?
Hi 👋 Of course! Two different counties with two unique cuisines. Chinese and Korean soy sauces do not taste the same.
I made spam gimbap and spicy tuna gimbap about a month ago for out of state company. I had such a mess this time. I was trying to maybe overfill them. A few rolls busted and also my seems didn't stay closed. I was very disappointed. I think I got carried away. Would you use a tad of sesame oil at the end to seal them? I know you've always said water is the enemy in gimbap! Thanks.
Whats korean rice ? Is it a special rice ?
Does anyone know how seaweed sheets last in the fridge?
@@annac6455 Hi 👋 As long as you keep it airtight and store in a cool dry place, it will last a long time (better to eat within 6 months)
Why do you want to rub some sesame oil on the seaweed?
Perhaps to make the kim less brittle and prone to splitting or maybe just for the delicious flavor?
@@darwinkius 🙌🙏
@lilianshim3770 Sesame oil adds a nice buttery-nutty flavor. It also moisten the seaweed
I made kimbap with basmati before. 😇
You can, but should you? Long grain rice do not have the starch to bond the roll together.
@gyorgybereg6916 If you are happy using basmati rice to make KimBap, then continue and enjoy🙏. Basmati and Jasmine rice has unique flavors and smells compared to Korean white grain rice. I wouldn’t eat Indian curry with Korean rice as basmati rice complements the delicious taste of Indian curry. Just like how I wouldn’t eat Chinese food with Korean rice, as Jasmine rice complements the delicious taste of Chinese food. Lastly, the rice for KimBap need to be cooked Korean style, moist and sticky. Both basmati and Jasmine rice are cooked to be fluffy, not sticky and moist like Korean rice.
@@snoweymonkey I used it simply because this is what I usually have on hand. I think it shouldn't hold someone back from making delicious kimbap at home, if this is the only one you have! 😁 And I can tell you. When I make sushi with sushi with sushi rice, it breaks all the time. 😂 Kimbap? Never. Somehow it's harder to make a small roll than a big one.
It does look like it’s probably a good video, but the music makes it difficult for me to process what you’re saying.
li ke
🙏🙌🙏
jasmin rice is great too, you can use it.
it is sticky and tasty.
btw. EVERY rice is ok for it, if you like it.
the own taste is the only what counts.
the idea with oil on the fingers, great, i used water before, but oil will give taste
basmati, yeah, not ok for kimbap
But, WHY u are have a sushimap and dont use it? .oO(?)
Yes, use whatever rice and ingredients that makes you happy.
FYI - Basmati and Jasmine rice (long grains) has unique flavors and smells compared to Korean white grain rice (medium grain). I wouldn’t eat Indian curry with Korean rice as basmati rice complements the delicious taste of Indian curry. Just like how I wouldn’t eat Chinese food with Korean rice, as Jasmine rice complements the delicious taste of Chinese food. Lastly, the rice for KimBap needs to be cooked moist and sticky. Both basmati and Jasmine rice are cooked to be fluffy, not sticky and moist like Korean rice.
As noted in the video, I was demonstrating how to roll KimBap without the rolling mat for those viewers that do not have access to buying the rolling mat.
Would really like this without the music.
Understand your preference. Perhaps, you might enjoy it in CC. OR you watch another channel that has no music. Thanks for visiting my channel 🙏
@@ModernPepper OK I'll go somewhere else since you suggested it.
@@td2222 🙏
100% AGREE! Helen's instructions are so detailed and the music just distracts from the excellent content - I don't understand why it's there as it adds nothing - just the opposite!! I had to force myself to sit through to the end, especially as the level of music got worse as the video progressed!
Gimbap is a blatant copy of Japanese Norimaki Sushi. Shame on Korea
@@sara.cbc92 Hi 👋 Perhaps to a non-Korean, GimBap may look the same as Japan’s ‘sushi.’ Sushi is raw fish with seasoned vinegar rice.
FYI - Kkmbap does not use vinegar seasoned rice. KimBap does not include raw fish.
Sushi is always eaten with soy sauce on the side as a condiment. KimBap is never eaten with soy sauce.
Sushi is enjoyed on the colder side since it is made with raw fish. KimBap is enjoyed both warm and at room temperature.
KimBap is always made with NoRanMu pickled radish. Sushi isn’t.
KimBap is always glazed with sesame oil on the seaweed. Sushi isn’t.
KimBap rice is seasoned with sesame oil and s salt. Sushi rice is seasoned with vinegar and sugar.
KimBap uses multiple stuffings including cooked beef/meat. Sushi uses raw fish, and at some fancy sushi restaurants, they use raw beef. Koreans always use cooked meat to our KimBap stuffing.