Jointly By:
Thian Yi-Ming (Sr1ScD)
Ng Ting Hui (Sc1ScF)
A workshop was held after school in conjunction with Kuen Cheng International Week 2019. Participants settled down in groups of two, patiently waiting for the instructor to arrive. They seem to be able to smell an appetising scent. Surely, this is a Kimbap-making workshop, a Korean delicacy resembling a seaweed-wrapped rice roll.
Soon after, the instructor Mr. Ron, an amateur who enjoys cooking up favourite Korean dishes as his pastime. He briefly introduced himself and then handed out bamboo mats for making rice rolls. He then showed the ingredients required to make Kimbap: dried seaweed sheets, rice drizzled with fragrant sesame oil, danmuji (pickled radish), pickled radish, carrot and egg strips, and Sigeumchi-Namul, which is spinach marinated with garlic, salt, roasted sesame seeds and sesame oil. Kimbap was originally made with meat such as beef, but Mr. Ron decided to use tuna spread instead.
Laying rice down on the seaweed, and then layering all the other ingredients horizontally in strips on top. Mr. Ron slightly folded it in half and pressed on the roll to maintain its curve, the Kimbap’s signature roll-shape. Now, it was the students’ turn to try their hands on Kimbap-making. They eagerly crafted out streaks of yellow, orange and green on a monochromatic backdrop. Not only were their wares visually-attractive, but at the same time were scrumptious too. This could be clearly seen as some were enticed to eating their freshly-made Kimbap straight from the roll. Although the process may seem troublesome, all was paid off as soon as one experienced the succulence and a wonderful taste of their handmade Kimbap!
“I got to know about Korean food better attending this workshop,” expressed one student. “The Kimbap has a harmonious combination of tastes,” exaggerated another, and it seemed that all students agree on that. Seeing that the students were satisfied, it’s obvious that this workshop has been another great and successful one!
