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Kimpap, Jajang myun





Kimpap is like roll sushi. Probably the differences are only in some of the ingredient used and the process. Here we use spinach, egg, carrot, cucumber and special sausage for kimpap. The main ingredients are of course rice and laver. For the rice we used Japanese rice because it’s sticky. But there’s Indonesian rice that almost as sticky as the Japanese rice. And besides Japanese rice is very expensive. 표 taught us how to roll the cooked rice with the vegetables inside. Actually before he taught us, he had asked his father to teach him. Nice, right?
After having the experience of making kimpap, once in a while I made myself at home. I usually use Indonesian rice. It’s good for breakfast or lunch. You can put them in you lunch box. It’s a healthy food.
We also cooked 자장면. It’s noodle that poured with a rich 고소한 sauce (I don’t know how to say it in English). The exact ingredient and the making weren’t taught by our Korean teacher. It was made by his father (nice dad). So, just check out the internet for the recipe. Jajangmyeon is a variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. One thing that I can tell you about the noodle is deliciously yummy. 잘 먹어요.
^^/
Sansan

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