I had a lunch date on the day that I was feeling lousy,this was what we ate.If you look very well you will some slices of octupus in the pan.We sat on a small flat pillow on the floor to eat our lunch.
You can imagine eating rice in this native pot,the rice was cooked in this local pot after scrapping out the rice you are required to pour some water in the pot.Guess what will happen to the water later.
This one is a fish stew with some kind of soya beans stuffs inside.
After the meat BBQ,the rice comes as a second or is it third course,I am a bit confused because we had 2 servings of two different types of meat before they served the rice in the small native pots.
We don’t have much to do here again since our project has come to a very successful end.The whole lunch for 4 cost us 49,000 won about $49,yeah it was that cheap.
It has been raining all night and day.I got soaked in the rain while walking the twins to school,i got angry not at the rain but the baby sitter who drove Kachi to school but didn’t think of coming to drop the twins and I.After trying to get in touch with her on phone to no avil ,took a bold step and entered the rain better wet than stay at home with those two chaps.
The babysitter came around after telling her my mind,she apologised and we settled down to make one of my favourites Korean food Kim-bap (rolled rice).
Ingredients
• 4 cups hot cooked Korean rice
• 1 big carrot
• Sliced ham
• 1 small bottle dark sesame oil
• 10 sheets Kim (dried seaweed leaf)
• 1 sachet imitation crab meat
• Olive oil
• 5 eggs, beaten
• Salt
• 1 big cucumber
• 1 packet sliced pickled yellow radish
• 1 tablespoon sesame seed, toasted
Let rice cool a bit.
Meanwhile, mix the rice with salt and sesame oil. Sprinkle sesame seeds and mix together
Fry eggs flat like a pancake. Cut egg into strips
Stir fry the other ingredients separately with little olive oil
To roll, fold the seaweed paper (or the bamboo mat - if there is one) so the filling is enclosed in the center of the paper. Roll carefully and slowly, keeping some pressure evenly on the paper (or bamboo mat).
See i made a small video how to row kimbap.
Remove the mat from around the roll.Slice the roll into 2cm slices, using a large, wet, sharp knife. Do not saw, but cut firmly, straight down, thus keeping the original round shape of the Kimbap.
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Posted By tyna 
Jun 27, 2008 
