This is experimental kimbap because I used rice that had been waiting in the fridge for 2 days.
I usually make fried rice with this kind of left over rice but that night I had a craving for kimbap.
I sautéed the rice with minced ginger, onion, garlic and a left over of kimchi juice (this one was also an experiment : asparagus kimchi) soi it get moist and sticky again.
Filled with danmuji, cucumber and omelette.
Not bad, not bad ;)
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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