The other day I received some delicious roasted seaweed.
I suddenly wanted to try a dish I had never made before, so I tried making kimbap.

Ingredients such as beef, spinach, carrots, omelet, pickled radish, and kimchi are arranged and tightly rolled up to finish.

As soon as I took a bite of the kimbap, I was hit with the wonderful aroma of seaweed...

The seaweed is from a dried goods store called Ishiwata Genzaburo Shoten in Hase, Kamakura.
It is said to be a seasonal type of seaweed that is "roasted seaweed mixed with green seaweed."

What a precious gift I received.

It was a nice time of year, so I decided to have kimbap with friends while enjoying cherry blossom viewing in the park.

For side dishes, in addition to namul and kimchi, I also made bossam.

Put the pork into a pot with green onions, onions, apples, miso paste, and other seasonings.
Simmer over low heat for about 50 minutes.

To finish, coat it in a sweet and sour sauce made from plum vinegar and sugar.

As Korean food is synonymous with makgeolli, we had a draft makgeolli called "White Monday" to accompany our meal.

Because it is not heated, it contains live yeast and lactic acid bacteria, and is full of ingredients that are good for the body.

Fresh makgeolli melts in your mouth with a fizzy sensation, making it easy to drink and quickly becoming absorbed into your body.

We had a wonderful time enjoying delicious ingredients in the mild spring weather.