Jan
17
2010

Samgak Kimbap in Korea, Onigiri in Japan, rice balls to foreigners


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We had some hamburger cutlet curry last night, making use of the last of the curry I cooked earlier in the week. As often happens, we had a bunch of rice left over, so I whipped up some rice balls, aka onigiri, aka samgak kimbap, using one of Maangchi’s fantastic recipes. Maangchi has yet to steer me wrong. I made my own kimchi after Christmas and I really think it’s got to be some of the best kimchi I have ever tasted and I will owe this to her recipe and accompanying video that made it very achievable. It’s a long process, but I’d not say it’s hard. It’s something to do when you’ve got a day off or a half-day from your usual obligations. Anyhow, yeah, let’s get to the gettin’.

I had some canned salmon that I bought a while ago for these very purposes, so I decided to swap the tuna in her recipe for salmon. This recipe couldn’t be easier to follow. There’s a good reason why you’ll see these made for little kids in trendy hipster bento lunchboxes photographed/blogged about by hipster parents online. It’s something you could do with kids. It was just as tasty to do this with salmon as tuna, what a shock. My eyes wandered to some of the sardines I’ve got lying around… I’m going to have to try that next…

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