There’s something enchanting about the world of Korean cuisine – a symphony of flavors, colors, and textures that dance on the taste buds. Today’s Korean cooking class is Gimbap, a delightful Korean seaweed rice roll that marries tradition with innovation.
Our teacher Sunny The Chef, is a passionate advocate of Korean gastronomy, She explained the history of this beloved dish, highlighting its origins as a portable, nutritious meal for picnics and journeys.
The ingredients laid out before us were a vibrant palette of colors – sheets of seaweed (gim), perfectly seasoned rice, an assortment of vegetables and the star of the show pickled radish. The rolling process required finesse, and the chef shared tips on creating a tight, uniform roll.
It was a lovely way to share a meal with friends and family. I was handing our rolls like candy on Halloween. I have a newfound appreciation for the skill and creativity involved in Korean cooking, I couldn’t help but feel inspired to continue exploring the diverse and delicious world of Korean cuisine in my own kitchen.
