Who this is
thebobkim.com is made by Bob Kim, chef-owner of Sobann in Washington, DC.
I started making sushi in Washington, D.C. in 2004. I ran a sushi factory turning out 900 servings a day, and I have catered events for up to 1,000 people. I began with Japanese food and ended up cooking Korean and Chinese too.
Why this exists
My recipes are good. I wanted people to have them. That's the whole reason.
Where these recipes come from
There are 182 recipes here right now. 113 of them I have cooked and checked myself; the rest are still being worked through. That number goes up as I finish.
About failing
Too salty or too sweet? Add water and re-season. Burned or stuck to the pan? Throw it out and start over. Nothing else is a failure.
About serving sizes
Change the serving count and the amounts recalculate. Take a 2-serving recipe up to 10 and it still works. I did this every day making 900 servings at the factory, so I know where it goes wrong. Salt does not simply multiply — it turns salty. Dough does simply multiply. That difference is built in.