Samgak Kimbab makes rice portable and easy to eat and also preserves it since it is wrapped in plastic paper while it is made. Also, since the seaweed is totally wrapped in the plastic paper, the seaweed will still be crispy, keeping it from soaking water which can ruin the taste of seaweeds.
This instruction provides simple steps with explanations, and several tips. Samkak Kimbab is easy to make with a little cooking time, about 10-15 minutes for 3-4 samgak kimbab.
Step 1: Get your items prepared
•Samkak Kimbab Frame
•Packed Seaweed for Samkak Kimbab
•2-3 cups of rice(medium grain, short grain, or sticky rice) for 4-5 Samkak Kimbab
TIP: For the best product, try to cook the rice sticky. If you have a rice cooker, try to put a little more water than usual.
TIP: Adding some vinegar into your rice will make it stickier.
•Canned Tuna, or anything that you want to put in Samkak Kimbab
TIP: Since rice is bland, get something salty, spicey, or seasoned meat, or vegetables upon your taste.
Prepare items that you may have already
TIP: Rice cookers for sticky rice is usually expensive, but you can buy pre-cooked microwavable rice at Walmart, or asian grocery store
•Plastic gloves for cooking