The hot weather these days has got me wanting to be anywhere but in front of a hot oven. A staple dinner (and lunch) over here has been Korean kimbap. It requires minimal cooking and is filling enough to be a complete meal. Kimbap is sorta like sushi, except the rice isn't seasoned (usually) and there's no raw fish involved. Fillings include everything from cooked bulgogi (marinated Korean beef), crab stick and even canned tuna, plus sauteed spinach and carrots, fried egg and yellow pickled radish called danmujiHere's my kimbap pre-roll:
Once rolled, it totally resembles a maki roll:
Some of my rolls had bulgogi and crab stick.
I find that kimbap is best served fresh, when the rice is still warm. Next day kimbap is ok, but the rice gets a bit hard and the seaweed goes soggy. I've heard a solution is a quick dip in some egg and a light fry in a pan, but that means more time in the kitchen.

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