The Making of Gimbap

After shopping for the essential ingredients from Desa Sri Hartamas, I went over to Korean Princess's home and got our hands busy, rolling up some Gimbap (well, Korean Princess did way more than me as I was busy taking photos and had to keep my hands as clean as I can, gloves or no gloves).


Sprinkle sesame seeds onto rice and pour some sesame seed oil into the rice, then mix them well.


Place a large seaweed sheet on the bamboo mat, shiny side down and spread the rice evenly over the seaweed.  Start from the bottom with a margin of about half inch and work your way up with 1 1/2 inches at the top of the seaweed . 


Then lay out the cucumber, eggs, crabstick and pickled radish across.


Roll the bamboo mat slowly and carefully.  Remember to apply even pressure on the bamboo mat.


Unroll the mat and you can then apply some sesame seed oil onto the roll for added aroma like we did.  Make sure you have a sharp and wet knife (once again, we coated the knife with sesame seed oil and it worked well) and slice the roll. Remember not to saw but to cut firmly down so that the Gimbap will retain its round shape.