"How to make Kim-Bab"

sweet radish (yellow color, you can buy at Asian market ... sweet and crunchy... maybe pickled)
crab meat
spam (!)
egg scrambled
burdock (brown color fry with soy sauce, sesame oil, and honey ... looks like long brown carrot)
spinach (fry with sesame oil, salt, and soy sauce)

rice ... with sesame oil, rice vinegar and sesame seeds ... very sticky

sea weed paper (shiny side down)

 Spread rice over most of the sea weed ... we left about one inch clear at the bottom where rolling began.  Line up the chosen ingredients.  Roll and press firmly in to tube shape. slice with sharp knife.

This is the group I get to learn with and from.

So ... this was dinner last night (22nd) ... the big deal on this is preparing the "right" rice ... I found it at the Korean market, that and sushi vinegar.  We followed directions found on line for preparing it in a pan atop my gas stove ... no problem, it was sticky-licious.  There are more ingredients in these then I will use per roll next time, everyone in our house has a favorite idea to try out ... now to find eel sauce.  Next time I make these I will also make the soup that the ladies taught me how to make.  It's mainly the strained  broth rendered from dried anchovies with tofu and miso paste added.  I have an adversion to fish with eyes still in, head and tail intact, ummm ... anything not filleted ... but the soup was delicious.  I'm going to go for it!

Rice recipe:

2C Sushi rice
3C Water
1/2C sushi vinegar (which is rice vinegar with sugar, salt and seasonings)

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. (Or ... have sushi vinegar on hand!) Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

This worked perfectly on my gas stove top.

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