What are the differences between sushi and kimbap? Kimbap is a Korean relative of Japanese sushi. They look very similar. Both snacks have rice and noori, but they vary in seasoning and filling. The first difference is the preparation of rice. In sushi, rice is seasoned with rice vinegar, sugar and salt, and mainly raw fish and seafood are put inside. In kimbap, rice is mixed with sesame oil and salt, and the filling can be practically anything. The most popular additions are canned tuna, spinach, carrot, egg, kimchi, beef bulgogi etc. Everything depends on the imagination. Ever since I discovered kimbap, sushi does not exist for me. It’s such a Korean form of sandwich, a great snack for lunch, dinner or breakfast. You can prepare it in the evening and take it to work. Today I will give you one of my favorite recipes.
In the drama “Eulachacha waikiki” one of the heroines prepared kimbap for her boyfriend.
Ingredients: (for two rolls)
-2 cups of boiled rice for sushi (I also use jasmine rice very often)
-1 tablespoon of sesame oil (when I do not have it, I use rapeseed oil, preferably cold pressed)
-1 can of tuna
-1 a small carrot chopped into tiny strips
-1 tablespoon of mayonnaise
– about 1 cup of spinach or lettuce leaves
-6 pieces of Kanpyo-Japanese pickled gourd (this ingredient can be found in online stores, it’s very sweet and enriches the taste, but you don’t have to use it)
– about 1/3 teaspoon of salt
Koreans often fry carrot and spinach for a few minutes, but I didn’t do it because I was a little lazy.
1.Mix cooked rice with oil and salt.
2.Drain the tuna and mix with mayonnaise (you can add some salt).
3.Spread 1 cup of rice thinly on a nori sheet. Put half the tuna, spinach, carrot and kanpyo on the rice. Wrap up nori like sushi and cut into slices. Make a second roll.
