So this week’s post will be on how to make Kimbap (김밥)/Korean Seaweed Rice Roll. But before I post that, I thought I would blog about how yummy leftover Kimbap can be – in kind of reverse order of things..since I did not get to post last week. I made Kimbap two days ago and stored leftovers in the fridge because Kimbap can go bad in less than a day. In hot summer days, it can go bad even within few hours.
But as you can imagine, Kimbap becomes really hard in the fridge. So how do you reheat Kimbap? How can you eat leftover cold Kimbap from the fridge? The most delicious way to do this is by pan frying Kimbap with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way you can eat Kimbap toasty and nutty on the outside and warm and soft on the inside.
This is so good that I decided I had to share with you all…in some ways, I think this pan-fried Kimbap tastes even better than the original fresh version. :)
Look out for my post on Kimbap (Korean Seaweed Rice Roll) very very soon!
