Kimbap is quite self-explanatory – “kim” in Korean means “seaweed,” and “bap” means “rice.” The soft seaweed encases white rice, which Chung presses around a variety of Korean ingredients. Her signature dish features a spiced beef called bulgogi, with carrots, spinach, pickled radish, egg and imitation crab. Kimbap is meant to be eaten in one bite, like a piece of sushi, so all the flavors arrive together, though that’s a tall task for Chung’s thick pieces.

The Capitol Center for the Arts in Concord has announced its next Culinary Artist-In-Residence. Her name is Susan Chung, and she specializes in kimbap, a Korean street food. Chef Chung explained that kimbap is traditionally a rice dish for Koreans on the go: “Kim’ is seaweed and ‘bap’ is rice. It’s a finger food. It’s not just like eating sushi with chopsticks and all that. It’s very different from sushi actually.”