This Man's Cook's Old Kimchi and Small Anchovy Gimbap

Recipe 🍳

Cooking tips 💡

• Squeeze out as much moisture as possible from the old kimchi to prevent the gimbap from becoming soggy and to preserve its crisp texture.
• When rolling, alternate the stem and leaf parts of the old kimchi so they distribute evenly for consistent flavor.
• Since the fillings are sufficiently seasoned, avoid adding salt to the rice—instead, rely on the rich aroma of sesame oil and whole sesame seeds for flavor.