Korean Grandma's Kimbap Made From Scratch in the Countryside

My kimbap falls apart, the seaweed tears, the rice tastes of nothing… sound familiar? It is not you, and it is not the seaweed. Nobody ever showed you how a Korean grandmother makes kimbap. I learned to cook in a small village in the Korean countryside, at my mother's elbow, by taste and by smell, never with a measuring cup. Today I'm sharing the 12 little secrets she used to make kimbap from scratch, counting down to the one that changes everything. It starts at the kitchen sink, long before you ever touch the seaweed. In this video you'll learn: Why your spinach is the real reason your seaweed goes soggy How to make carrots soft and sweet so they roll instead of snap The thick Korean egg strip (gyeran jidan) that never tears How to cook the beef so the sauce never leaks into your roll Homemade yellow pickled radish (danmuji), with no food coloring How to roll it tight, cut it clean, and keep it from bursting The #1 rice secret Korean grandmothers have known for generations BONUS: kimbap jeon, the egg-fried trick for leftover kimbap What you'll need: Short-grain rice, salt, toasted sesame oil, sesame seeds, gim (Korean seaweed sheets), spinach, carrots, eggs, beef, garlic, soy sauce, sugar, Korean radish or daikon, vinegar, turmeric, and a bamboo mat. Tell me in the comments: what do you always put in your kimbap? I read every single one. If these little secrets helped you, please like and subscribe, so I can keep passing my mother's kitchen along to you, one dish at a time. New recipes every week.