On Saturday, November 11, the Institute for Korean Studies, along with the Bloomington Sejong Institute, held their annual Kimbap Making Day. This event was a time for IU and Sejong students, and Bloomington community members to learn how to make Kimbap. Kimbap is a popular Korean comfort food often found at street stalls and in convenience stores. The literal translation for Kimbap is ‘Seaweed Rice.’ Kim is the name of the specific seaweed used, and bap means rice. The dish consists of a variety of ingredients (ex. carrots, fishcake, eggs, cucumbers, etc.) wrapped in rice and rolled up in a layer of seaweed.
The event started with the handing out of t-shirts provided by the Bloomington Sejong Institute. After participants received their shirts, they were shown to their seats where gloves and sushi mats were laid out for later. After a brief introductory speech given by director Dr. Seung-Kyung Kim, the Kimbap-making commenced. Led by IKS professor, Dr. Weejeong Jeong, participants learned how to lay out their ingredients and how to properly roll up their seaweed. Afterward, participants had their Kimbap cut by IKS faculty for them to eat. Students could also indulge in some Mandu and Japchae with their Kimbap. All ingredients as well as the extra Mandu and Japchae were provided by local restaurant Korea Restaurant. The event was closed out by group pictures with the Sejong students and then all the attendees.
This year's Kimbap Making Day was a success. With a full house of 75 participants, there was never a dull moment. Thank you to everyone who attended. We hope to see you again next year and look out for future IKS events!
Elena Bonitz
MA in East Asian Studies (Korean Studies)
Department of East Asian Languages and Cultures
Program Assistant
Institute for Korean Studies
Indiana University Bloomington