Kimbab is one of the most colorful and beautiful dishes in Korean cuisine. Growing up, I remember bringing it on school field trips back then, the non-Korean kids didn’t really get it. Now, even Trader Joe’s carries kimbab.
Kimbab has always been a staple in Korean households, and everyone makes it their own way. I made mine just how I remember it: rice, cucumber, spinach, carrots, danmuji, odeng, and of course, bulgogi.
For the pendant, I added a special touch. the mugunghwa (무궁화), Korea’s national flower, as the bail. It ties the piece back to its roots a small, golden homage to something so simple and a proud Korean.
