Comments on: Kimbap: Colours of Spring http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/ my little bento, everyday Mon, 05 Oct 2009 14:12:42 +0000 http://wordpress.com/ hourly 1 By: Monday Blues « i close my eyes in order to see http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-459 Monday Blues « i close my eyes in order to see Mon, 29 Sep 2008 09:58:03 +0000 http://franktastes.wordpress.com/?p=268#comment-459 [...] to spice things up (for myself), I found the recipe for making 김밥 (kimbap) whilst reading frank tastes : my little bento, everday. I remember it as my favourite “mini snack” and “morning food without fail” [...] [...] to spice things up (for myself), I found the recipe for making 김밥 (kimbap) whilst reading frank tastes : my little bento, everday. I remember it as my favourite “mini snack” and “morning food without fail” [...]

]]> By: Jaime http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-305 Jaime Tue, 18 Mar 2008 03:35:06 +0000 http://franktastes.wordpress.com/?p=268#comment-305 i love kimbap! what a beautiful presentation... i love kimbap! what a beautiful presentation…

]]> By: commoi http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-304 commoi Mon, 17 Mar 2008 19:33:22 +0000 http://franktastes.wordpress.com/?p=268#comment-304 <b>niceties</b>: I think the key is to exert adequate pressure on the kimbap when you're roling it with the mat and to make sure that everything is tightly-packed. The step of brushing sesame oil on the outside also helps "glue" the nori together. Finally, using a sharp or serrated knife when slicing the kimbap is important. Hope that helps! :D <b>skimmer8</b>: I don't like picked radish in kimbaps either. Aside from its taste, its neon colour also tends to clash with the yellow of the egg roll (vain, aren't we? XD). It is sort of hard to describe the taste of pickled burdock roots. It is definitely not as acidic as pickled radish and has a "earthy" undertone... Makes any sense? niceties: I think the key is to exert adequate pressure on the kimbap when you’re roling it with the mat and to make sure that everything is tightly-packed. The step of brushing sesame oil on the outside also helps “glue” the nori together. Finally, using a sharp or serrated knife when slicing the kimbap is important.

Hope that helps! :D

skimmer8: I don’t like picked radish in kimbaps either. Aside from its taste, its neon colour also tends to clash with the yellow of the egg roll (vain, aren’t we? XD).

It is sort of hard to describe the taste of pickled burdock roots. It is definitely not as acidic as pickled radish and has a “earthy” undertone… Makes any sense?

]]> By: skimmer8 http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-303 skimmer8 Mon, 17 Mar 2008 14:13:42 +0000 http://franktastes.wordpress.com/?p=268#comment-303 Lovely kimbap. : ) I'm intrigued by your use of the pickled burdock root -- it adds a nice color. How was the taste? Im thinking of it as a potential substitute for pickled radish, which I'm not a huge fan of in Kimbap. Lovely kimbap. : )

I’m intrigued by your use of the pickled burdock root — it adds a nice color. How was the taste? Im thinking of it as a potential substitute for pickled radish, which I’m not a huge fan of in Kimbap.

]]> By: okcomter http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-302 okcomter Sun, 16 Mar 2008 13:31:57 +0000 http://franktastes.wordpress.com/?p=268#comment-302 Too much rice and ingredient gets kimbap crack. Or when you give too strong grab for rolling it cracks. Too much rice and ingredient gets kimbap crack. Or when you give too strong grab for rolling it cracks.

]]> By: niceties http://franktastes.wordpress.com/2008/03/15/kimbap-colours-of-spring/#comment-301 niceties Sun, 16 Mar 2008 04:22:20 +0000 http://franktastes.wordpress.com/?p=268#comment-301 Great to have you back! Beautiful kimbap! Any tips on how to roll the kimbap so that it doesn't fall apart :)? Great to have you back! Beautiful kimbap! Any tips on how to roll the kimbap so that it doesn’t fall apart :)?

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