Recently I had the pleasure of learning how to cook a couple of simple dishes from an eminent Korean chef Ba-Oo (바우) at the West End based School of Wok.
Inspired by this I decided to attempt to combine my twin loves of baking and Korea. After a few false starts I eventually settled on a kimbap/김밥 inspired bread roll. Kimbap is a traditional Korean snack made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.
ingredients: 500g strong white flour, 10g salt, 10g fresh yeast ( or packet dried yeast) , 325g water, 4 sheets dried seaweed sheets, soju, sesame seeds, poppy seeds.
So these are relatively straight forward to make and combine a crusty bread roll with seaweed, sesame seeds and soju. The way they are shaped ensure that the gim seaweed is spread throughout the roll .Great as a savoury snack and they go particularly well with seafood or kimchi , or even fishfingers!