Kimbap (김밥) is a Korean dish. It was always misunderstood by us as “a kind of sushi”, in fact, sushi and kimbap are totally different!
- Sour vs Salty
Kimbap rice is seasoned with sesame oil and salt, while sushi rice is seasoned with rice vinegar and sugar.
- Cold vs Warm
Traditionally, kimbap should be eaten when it is still warm. While for sushi…I bet no one likes warm sushi, right?
- Raw vs Pickled
Usually, kimbap is rolled with various Pickled ingredients like the yellow pickled radish (Danmuji 단무지) and the braised burdock root (Ueong Jorim 우엉조림). While sushi is often rolled with the flesh of a single kind of raw fish.
(I made it with chicken, not bad!)
These are just the basic difference between kimbap and sushi. They are also different in terms of cooking technique, optimal size so on and so forth. Although they have a similar appearance, they both represented the totally distinct culture of Japan and Korea. Therefore, next time if you don’t want to piss your Korean friends off, don’t mix them up again!
(For 5 rolls)
5 sheets of seaweed
450g of sushi rice
5 strips of pickled radish
5 strips of pickled burdock root
200g chicken fillet (can be replaced by beef or belly pork)
250g spinach (leaves only)
4 teaspoons of sesame oil
2.5 teaspoons of salt
1 teaspoon of sugar
white sesame (optional)
1. Rinse and scrub the rice in a pot twice before cooking.
2. Drain out the murky water and add water to the pot till a palm level higher than the rice
3. Use the smallest fire to cook it for around 15 minutes (Check and stir it once or twice) or if you have a rice cooker then you won’t have to border
4. Add 3 teaspoons of sesame oil and 1 teaspoon of salt into the cooked rice and mix it well
5. Shred the chicken fillet, season it with sugar and 1 teaspoon of salt for 10 minutes, then cook it in a frying pan
6. Beat three eggs and carefully pan fry it into a big sheet of cooked eggs (Professionals will separate egg white and egg yolk, but it is optional I think)
7. Fold up the sheet of cooked eggs and slice it
8. Boil the spinach for around 2 minutes, then drain the water inside the spinach with kitchen paper towels.
9. Season the spinach with 1/2 teaspoon of salt, 1 teaspoon of sesame oil
10. When every ingredient is ready, we start rolling the Kimbap!
11. Place a sheet of seaweed on top of the sushi mat (the shiny side of the seaweed face down)
12. Add a thin layer of rice and leave around 1.5 inches of the edge uncovered
13. Place pickled radish strip, pickled burdock root strip, egg strips, chicken, spinach on the edge of the rice
14. Roll the sushi mat over the fillings and press it as tight as you can
15. Then continue to roll it till it is nice and tightly rolled
16. Cut the roll with a sharp knife, wipe it with a wet (paper) towel to clean the starch off after each cut.
17. Sprinkle some slightly baked white sesame on it if you like and Voila!