Japanese sushi is diverse and is not necessarily wrapped in seaweed. It can be made with fresh salmon, cuttlefish, or fish roe, combined with rice and formed into circles or rectangles. The Japanese call it SUSHI.
Korean kimbap, as the name implies, is made by wrapping rice grains in seaweed into a round shape. The Koreans call it KIMBAP (in English, RICE ROLL, meaning rice roll). Taste:
Japanese sushi has a more diverse flavor, depending on the ingredients used.
Korean kimbap has a light, sweet taste with a faint sesame oil aroma. Authentic Korean Kimbap Recipe:
1. It is best to soak the rice for 2-3 hours before steaming (you can add some glutinous rice).
For the steamed rice, you can add sesame oil, beef powder, a small amount of salt, and some sesame seeds to mix well. (This makes it very fragrant)
2. Basic ingredients: cucumber, carrots, spinach, fried egg strips, ham, etc.
You can blanch the vegetables with a little salt for a short time (don't blanch them for too long!).
Try to cut the ingredients to a length similar to the seaweed.
You can add some special ingredients according to your taste. For example:
a. You can first stir-fry minced meat to your desired flavor (spicy, salty, etc.)
b. Imitation crab sticks (tear one stick in half to use)
c. Mushrooms (I personally love enoki mushrooms, they have a great chewy texture!)
d. Canned fish (I personally recommend mackerel)
e. Pickled radish (sweet and sour) from Korean kimchi, etc.
3. When rolling, place a row of ingredients at the front edge of the rice.
This makes it easier to roll and the slices look nice.
When rolling, be sure to roll it tightly and securely (otherwise it will fall apart when cut).
Tip: When rolling, the very last part must be rolled tightly!!!
4. Cut and you're done! The Origin of Sushi
The word "Sushi" comes from "sushi" (酸), which means "sour." As early as 200 AD, during the Later Han Dynasty in China, this food known as "sushi" was already popular. In the dictionary, it is explained as a food made with salt, vinegar, rice, and fish offal. During the Song Dynasty, frequent wars made sushi a convenient food for refugees, with even more varieties, including vegetables, fish, meat, and even shellfish. In 700 AD, during the Nara period, Japanese merchants traveling for business introduced sushi to Japan. At that time, the Japanese used some vinegar-preserved rice balls, added some seafood or meat, pressed them into small pieces, and arranged them neatly in a small wooden box as food for their journey. It wasn't until 1700 AD, during the Edo period, that sushi became widespread in Japan and a common food. The Difference Between Korean Kimbap and Japanese Sushi Main Ingredients:
Sushi: The steamed rice is seasoned with special vinegar to