Awesome! Thank you for letting me know.

You can definitely use sweet rice paste, but I didn’t use it here to simplify the recipe and show kimchi can be made without it. Sweet rice paste adds carb/sweetness to kimchi, which helps feed healthy bacteria for fermentation. I add a little bit of sugar instead. Some Korean pear will be great too.

The recipe says 1 cup roasted sesame seeds. 1/4 cup listed right below is for other nuts and seeds. Hope this helps.

Sorry something must have happened. It’s been fixed. Thanks!

I’d warm it up a bit. You can wet it if you want to, but the moisture from the rice, if using warm rice, will give enough moisture to seal it. Put the seam side down after it’s been rolled.

Sorry that’s ginger. It’s been fixed. Something must have happened there in one of the updates.

Long time reader, first time commenter 🙂 I’m planning to make this gimbap over the weekend, but I have 2 questions.. First, my local Asian grocery only had pre-fried frozen fish cake. Should I just thaw it and then add it to the roll? Or still fry it a bit to warm it up?
Second, when you’re rolling the nori, do you need to brush water or oil on the 1.5 inch space at the top in order to make it stick to itself?

Thank you for your many many delicious Korean recipes!