Kimbap

I took a cooking class specifically to learn how to make Kimbap correctly. The instructor explained why sesame oil is used the way it is — something I'd never understood from just eating it. The complex and bold result when you make it yourself is different. Korean cuisine integrates fermented ingr…

I went in with low expectations — I'd had mediocre versions before. What I found was Kimbap made with real commitment to gochujang chilli paste and technique. The complex and bold result was more complex and satisfying than anything I'd had before. Korean cuisine integrates fermented ingredients li…

I was looking forward to Kimbap here based on the reputation. The reality was disappointing. The fiery and fermented character that makes this dish special was muted — either from shortcuts with doenjang fermented soy or from scaling up production at the expense of quality. the communal banchan sid…

The best Kimbap I've ever had came from a street stall, not a restaurant. The deeply umami intensity was completely different — more direct and uncompromised. sesame oil was used without hesitation, the way it should be. the communal banchan side dishes are as important as the main. The a pojangmac…