Not Sushi Roll, It's Kimbap

While eating dinner last night, I chuckled to myself, thinking, 'Korean people really love to wrap their food in something to eat it.'

It seems like they enjoy eating various ingredients wrapped in something, from lettuce wraps, pumpkin leaf wraps, and perilla leaf wraps to dishes like kimbap, Vietnamese spring rolls, bossam (boiled pork), and samhap (a combination of three ingredients).

Yesterday, I noticed some bell peppers in the fridge that looked a bit wilted, so I decided to quickly make some mini kimbap.

I made a seasoned egg omelet, then started by sautéing the pale yellow onions, followed by bell peppers, carrots, and fish cakes, adding a little salt to each ingredient as I cooked them. Then, I arranged them in a bowl.

You can use any ingredients you like, from ham to stir-fried meat and kimchi to various vegetables. It's a great way to use up leftover ingredients in your fridge, making it a versatile menu.

I also chopped some perilla leaves to add some aroma.

Usually, I would add sliced pickled radish (danmuji), but I skipped it this time because I planned to dip the kimbap in soy sauce.

Cutting the seaweed sheets (kim) in half creates the perfect size for mini kimbap.

I spread some rice on the seaweed, added some of the prepared ingredients, and then

rolled it up tightly. Mini kimbap is complete! :D

**Let's be clear, it's not called 'sushi roll,' it's 'kimbap.'**

Since I seasoned the ingredients with a bit of salt while sautéing them, you can enjoy them as they are.

But if you mix a little wasabi paste into some soy sauce and dip the kimbap in it, be warned – you might end up eating twice as much! Haha!