Comments on: Kimchi Ssambap (Rice Rolls)

By: Perpetua

Perpetua — Sun, 28 Feb 2021 23:32:33 +0000

I was watching a Korean Netflix ‘Immortal Classic’ and saw a kimchi roll. Looked for the recipe and found your site to try and cook this. Now, time to go shopping for ingredients.

Kamsahamnida 🙏

By: Hyosun

Hyosun — Thu, 31 Jul 2014 03:45:41 +0000

In reply to Kerstin. It will be fine! Just make sure to squeeze out the liquid from the kimchi well. Enjoy!

By: Kerstin

Kerstin — Wed, 30 Jul 2014 13:27:59 +0000

This looks so delicious. Can you make the dish in advance and bring it to a potluck or will it get all soggy from the Kimchi?

By: ElectricBlues

ElectricBlues — Sat, 10 May 2014 20:06:26 +0000

Hyosun Ro,

I really enjoy all of your recipes!!! I lived in Korea for almost two years and now that I am back in the States, I miss the food so much! I have one general question for you. It is just me cooking and eating, I wondered how long do most of your items keep? More specifically the banchans you create.
Thank you in advance!

By: Hyosun Ro

Hyosun Ro — Sat, 10 May 2014 16:54:20 +0000

In reply to ElectricBlues. It really depends on what it is. Most of the dishes should be fine in the fridge up to 4 to 5 days. Some basic dishes, such as jangjorim (soy braised beef), are prepared to last longer. Of course, kimchi or pickled dishes last weeks or months. You can always cut the recipes in half as well. Hope this helps, but if you have further questions, please let me know.

By: Hyosun Ro

Hyosun Ro — Tue, 06 May 2014 02:01:28 +0000

In reply to Anonymous. Thank you for the nice words! I mentioned in the head note that you can rinse kimchi in water first for a milder taste. The last photo shows rice wrapped in rinsed kimchi.

We Koreans usually pick it up with chopsticks and bite off, but if you're not used to that, you can use a fork and knife. The ones made with rinsed kimchi can be handled with your fingers.

By: Anonymous

Anonymous — Mon, 05 May 2014 04:12:18 +0000

Thanks for sharing this recipe! It looks delicious, like all the recipes in this blog! The ones on the green plate looks different from the other ones, are these made using non-kimchi cabbage? Also, how is this eaten, is it handled with your fingers…I just imagine the kimchi must be wet somewhat, but can’t imagine eating with utensils.

By: Hyosun Ro

Hyosun Ro — Mon, 05 May 2014 02:24:43 +0000

In reply to Anonymous. It's a common dish in Korean homes. Hope you try it!

By: Anonymous

Anonymous — Sat, 03 May 2014 16:44:37 +0000

I love Kimchi,what a great idea! Wish I had thought of it.Thanks for sharing.

By: Hyosun Ro

Hyosun Ro — Fri, 02 May 2014 01:16:14 +0000

In reply to Hana Yi. Thank you, Hana! I don't have any galchi recipe on the blog yet. Hope to have one soon.