Kimbap Workshop with Chef Ji Hye Kim

Last weekend, Chef Ji Hye Kim, owner and managing partner of Miss Kim, led us through a Kimbap workshop here in the taproom. She began by explaining the history of the Korean dish, her hesitant admission that kimbap may perhaps be of Japanese origin, and a few stories about eating it for lunch as a child. Though her mom often made her rolls of nutritious fresh ingredients, she would often trade hers for her classmates’ Spam rolls (there’s something to be said for the salty stuff).

Chef Kim shared that while the sushi available in Japan is often expensive and made with very perishable and hard-to-find ingredients, kimbap of Korea has remained a casual, pick-up-and-eat food. It’s often thought of as a picnic meal, which is exactly how we describe our session meads and ciders, too. Kimbap is a light, fresh food, much as our meads and ciders are light, bright and refreshing. For the workshop, we paired the rolls with our Standard Mead, Cyser and Dry Cider.

Want to try a pairing at home? Pick up some local kimbap or make your own, and grab a mixed 4-pack from our taproom! Crack ‘em open and see which flavors pair best for you!