Making Korean Gimbap + my introduction to SoMac (Soju bombs).
One of my favourite things to do is to cook with friends, and I have been blessed with friends from all around the world in Melbourne. This has the excellent side effect of cooking nights with every cuisine imaginable.
A few months back, my Persian friend Pouya taught me to make a number of dishes from Iran (post on that night here), and tonight, Edward, who previously lived in Korea, set up a cooking night with his Korean friends. We were making Gimbap, steamed white rice rolled with various fillings in dried seaweed.