I remember the days when I was a kid. A kid trying to be American and growing up in a very Korean-American household. My parents spoke fluent English and Korean and would speak both, or a mixture of the two “Konglish”, to us at home. My parents loved Korean food so we were exposed to a lot of different kinds of Korean food growing up.
I remember the days when I had friends come over after school and I’d be embarrassed by all the weird looking Korean food items laying around the kitchen, like dried seaweed (gim) in a container or dried cuttlefish or shredded squid. The worst would be when my friends and I would open our refrigerator to grab a drink and they would catch the huge whiff of kimchi. That completely recognizable, garlicky smell made me cringe every time.
That was then.
I was a young, foolish, silly kid trying to embrace my American-ness when I should have been celebrating my Korean-ness.
And even though I had no interest in being in the kitchen or learning how to cook, my mother dragged me in there and taught me how to make kimbap. Don’t get me wrong, I loved eating Korean food (with the exception of kimchi would I finally acquired a taste for in college and absolutely LOVE it now), I just didn’t want to learn how to make it.
Thank God for my mother. My awesome, smart and wise mother who put up with my crap when I was a kid.
Now, I am exposing my girls to Korean food and feeding it to them as much as possible. They are still young and are not embarrassed by anything yet. I hope this doesn’t change. I mean, I feel like it’s a different world now. Ethnic foods have gained so much exposure and popularity.
I mean, you can buy kimchi and gim (dried seaweed sheets) at Costco! I freaking love that! Entertaining with Kimbap and Tips on How to Make Your Own Rolls!
And the great thing about kimbap? It’s so versatile. . you can put just about anything you want inside. I made a very traditional version above with bulgogi but you can also make veggie rolls or a non-meat roll (sautéed asparagus, spinach, yellow pickled radish, cucumber and eggs), or switch out the bulgogi for crab meat. The possibilities are endless!!
I hope you enjoy!
Disclosure: This is a sponsored post. I am a regular contributor to KitchenAid’s Blog, The Kitchenthusiast. All opinions expressed here are 100% my own. Entertaining with Kimbap and Tips on How to Make Your Own Rolls!