oh actually kimbap is best on the same day it’s made. Any leftover should be kept in the fridge. The rice will get hardened in the fridge, though. You can either briefly microwave or reheat in a dry pan over medium low heat. You can also make kimbap jeon by dipping each piece in beaten eggs and pan-frying in a lightly oiled pan.

Question for Kimbaps I know it’s common to make kimbap ahead of time and store it – how do you best store kimbap and reheat it?

Thanks Nel! I will remember that invitation.

You’re welcome! Glad to hear you thought of making gimbap with the anchovy side dish you already had. Cheers!

Aww thank you so much! You just put a big smile on my face. I’m so happy to hear that.

Thank you, Sandra!

Thank you, Gina! You’ll like this gimbap if you like myeolchi.