In the classroom this week we read Anna Kim’s book Danbi Leads the School Parade about a child who bonds with her new classmates at school in a new language at lunchtime.
In the kitchen we made kimbap, a rice dish rolled in seaweed filled with cooked ingredients like carrots, spinach, braised burdock root, cucumber, egg, and pickled daikon radish. The first grade chefs had a lot of fun spreading the rice (“bap” in Korean), filling their individual rolls, brushing the seaweed (“kim” in Korean) with sesame oil, and slicing the kimbap to reveal their colorful centers.
