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Korean Favorite Kimbap or Gimbap is featured dish for the March 7, 2015 APCC Taste of Asia Cooking Class.

Mark your calendar for the March 7th, APCC Taste of Asia Cooking Class
featuring Kimbap or Gimbap, a popular Korean dish made from steamed
white rice (bap) and various other ingredients, rolled in gim (sheets of
dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoorevents, or as a light lunch, served with danmuji or kimchi.

Gimbap was derived from the Japanese futomaki (makizushi) during
Japanese rule of Korea 1910-1945. but now has certain distinctive
elements not found in Japanese-style makizushi. Whereas the essence of
Japanese sushi is vinegared rice, gimbap does not use rice vinegar but
rather sesame oil. {Wikipedia:The Free Encyclopedia}

APCC Founder and current President, Patsy Surh O’Connell will serve as the master chef for the day. She will demonstrate the various steps and together with class participants make delicious rolls of kimbap that they will share together as a light snack for the class finale

Asia Pacific Cultural Center
4851 South Tacoma Way | Tacoma, WA 98409
Telephone: (253)383.3900
Fax: (253)292-1551
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