I learned how to make kimbap!

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I went to a church baby shower last week. I brought my usual veggie tray with hummus and some sugar cookies.

When I arrived the ladies were in the kitchen making kimbap. Kimbap is a traditional Korean dish, often used as an appetizer or side dish. I wanted to watch because I have never seen anyone make kimbap before. They invited me to join.

The ingredients were already cooked and cut. But basically, you need seaweed and sticky rice. Then you can add whatever veggies or meat that you like. We had spam, eggs, tuna, carrots, spinach, and radish available.

First, you lay two sheets of seaweed on the tray. Next, you add the sticky rice to the seaweed. You can fill the entire sheet of seaweed or do less if you want. Then you add whatever filling you choose. You might choose to make one with spam, carrots, and spinach. Another may have tuna with egg, radish, and spinach. The possibilities really are endless. Only fill about two inches of the seaweed.

Now it is time to roll the kimbap. You use the wooden mat to roll the seaweed over the topping, making it as tight as possible. Once you have rolled your kimbap, roll it again to make sure it is tight.

Once you are satisfied with your roll, cut it into pieces about as thick as your ring finger and serve.

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