Kimbap for a dinner party — went down extremely well

I made Kimbap for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply umami profile was the main talking point — no one had quite experienced doenjang fermented soy used that way before.

the communal banchan side dishes are as important as the main. I explained the a home banchan spread context as I served it which helped people appreciate it fully. makgeolli rice wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.