2. How is Kimbap eaten?

Frequently, Kimbap should be eaten with no sauce go along, as to keep the original taste.
However, with the flow of the culinary world, Kimbap now usually goes with sesame oil, or
mayo(of course others).
Korean recommended visitors eat gimbap with tteokbokki soup because it goes well together.
The combination of flavors will make the taste of your gimbap tastier. You can try out
different kinds of flavors like, jjajang, curry, spicy and sweet, or rabokki.
When purchased, kimbap will be cut into small slices, bite-sized, and easier to eat. Since
Kimbap is a combination of a variety of ingredients, therefore, to feel all the flavors of
kimbap, you should take a mouthful bite.
3. Why is Kimbap typical in Korea?
 Kimbap has become a beloved snack, picnic, and on-the-go food in Korean culture. People
eat it almost every day, especially students since schools there let their students bring their
lunch meals. Moreover, Kimbap can be bought everywhere, in the convenience store, or on
the pedestrian side. Long story short, Kimbap is well-known because of its convention and it
is a symbol of Korea,
4. How to make Kimbap?
First, about the ingredients, I divided them into 3 categories: rolling preparation, filling, and
optional
 Rolling preparation:
 -Seaweed. A big piece of it must use the type of seaweed that can be rolled like it is
made for only rolling rice and stuff. Must be thicker than ordinary seaweed.
-Rice: steamed rice after seasoning, should rest for at least 10min. I don’t know the aim
of this at all I think its the same as when you grill beef, you know after the seasoning and
chopping the beef, you should let it rest for more flavor, and more moisture in the beef as chef
Ramsay once said)
 Filling: This section is quite personal, as each person has their taste. So I would only
recommend some of the most iconic ingredients in the roll.
-Fried Egg: the most crucial component, as well as the hardest thing to make. Because,
the egg should be fried as sunny as the sun, which means you can't overcook or undercook it,
should be medium.
-Vegetables: carrots, cucumbers, etc
 -A kind of protein: usually tuna, or beef.
-Everything must be sliced through, looks like strips. The length should be as long as
the seaweed, and the width should be under 1-2cm
 Optional:
 -First, the roasted sesame seeds outside the roll. It related to the decorations so whether you
have it or not, it is still okay.
-Secondly, the filling. I want to suggest more ingredients to show you guys that kimbap is not
just made with tuna or beef. We have crabs stick, bacon, kimchi, grilled chopped fish, fried
pork cutlet (donkatsu)
6. Our thoughts
Personally, I love Kimbap. That’s it, that's all.