I learned how to make kimbap!


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.

Gluten free stuffing



8 slices of your favorite gluten free bread
1/2 cup chopped green bell pepper (about one small pepper or half a huge one)
1/4 cup earth balance butter
2 eggs
1/2 teaspoon better than bouillon chicken
1 teaspoon minced garlic
1/4 cup chicken broth (if reheating)

1. In small skillet,  sauté green bell pepper,  butter,  and garlic on medium heat for about 5 minutes.
2. Toast bread.
3. Cut bread into cubes.
4. In a large bowl,  beat egg with fork.
5. Add bouillon to egg and stir.
6. Mix skillet mixture into bowl.
7. Add bread cubes to bowl and mix thoroughly with your hands.
8. Spray 8×10 pan.
9. Spread stuffing into pan evenly.
10. Bake at 350 degrees for 20 minutes.
I always stop here the night before and then bring it to my mom’s house the next day.  Then when I get there, I add the chicken broth and mix with my hands again. Depending on how much time we have before the meal,  I either reheat in the oven at like 250 for 20 minutes or just throw it in the microwave for about three minutes.

Note : this will probably feed 4-6 people,  so multiply accordingly.

Gluten Free Hamburger and Hot Dog Buns




Bun Ingredients:
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk
1 egg

Bun Directions:
1. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
2. Add butter, egg, and milk and stir until dough is formed.
3. Spray cookie sheet.
4. Form dough into four circles.
Hamburger buns : Simply flatten circles about the same size as your hamburgers.
Hot dog buns : Roll dough to about same size as your hot dog.
5. Put buns on cookie sheet and place in oven at 450 for eight minutes.
6. Flip buns.
7. Put back in oven for eight minutes.
8. As it is cooling, cut each circle in half to create and a top and a bottom for your bun.

Note: I put the fries and the buns in the oven at the same time. If you cook together, I would cook 10 minutes on each side.

Recipe makes four buns.