It was awfully sweet of Allie this afternoon. When I lest expected it and am so lazy cooking today, Allie brought over some Kimbab she had made and shared with us. Allie is Korean and I have learnt a lot about Korean food and culture from her.

Kimbab is Korean sushi. Koreans will always say that kimbab is kimbab — it is NOT Korean SUSHI! 🙂 Hey, it looks like sushi to me!


Allie’s kimbab has eggs, cucumber, carrot, pickled radish and one other meat that I can’t really figure out what it is. The main difference I tasted was the absence of vinegar which is an important ingredient in sushi. Instead, I think Allie used sesame seed oil.

The other main difference is that Allie sliced the kimbab a lot more thinner than normal sushi — it’s almost disc-like.

Allie, thanks for the kimbabs — you saved my day!

Nanzaro loves sushi and so does Arkensen. But Aksensen being such a fussy eater, he just don’t like kimbab. I think Arkensen misses the taste of vinegar. Anyway, he had 18 pcs of sushi for lunch this afternoon anyway.

Here is Nanzaro enjoying his kimbab. He ate almost half of the plate … except that he picked out the carrot and cucumber. He hates carrots and cucumber. 🙂


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  1. Heather

    I live in Seoul. Kimbop IS just like sushi without the vinegar. The meat here generally is ham or spam. But they do all kinds of different “flavors.” My personal fave is tuna with cheese, served up fresh so the rice is still hot and the cheese melts and gets gooey. Yum!

  2. Gem

    Having grown up in Kansas, I’d never tasted sushi until recently thinking “Ewww, raw fish”. I actually really enjoy it, and force my husband to take me out for sushi quite often!

  3. prying1

    I have a married in Korean side to my family and I love their foods. Plus I was stationed in S. Korea in the military and got to eat at real Korean restaurants. The ones in tiny villages where if you don’t have strong stomach acid to kill the germs you die! – I’m sorry I don’t have time* right now to go through your past posts. (*Wife has honeydew projects and I’m gonna hear her voice real soon.) but I have to wonder what you think of Kimchee? – I love it in spite of its effects on my breath. – I’ll favorites you and come back to visit…

  4. Suanne

    Hi Heather: You know, I think that’s what the meat is, ham. And tuna with cheese, sounds like a fun combination and can’t imagine Koreans having cheese as an ingredient. Might just try it out.

    Hi Gem: Good to know you enjoy sushi. Do you make it yourself? A lot of work I say but it’s fun.

    Hi Prying1: Thanks for fav’ing my site. We love kimchee but decidedly don’t care much for those we buy from the stores. I love the ones that Allie makes. I’ve asked for to let me know the next time she makes them and will learn from her.

  5. sally

    Oh, now I want Hamachi, Ikura…

  6. Charity

    I love this dish! I make it for my mother because she does not like sushi. Instead I make it with beef and onion and other veggies. Tuna and cheese sounds really good, I might have to try that one! As far as the kimchi goes, I make it or sometimes purchase from a local Korean store. The woman that owns it has a small kitchen in the back and makes authentic kimchi of various styles and sells it in her fresh case. I eat kimchi almost every day. My mother swears I was a Korean in a former life.

  7. David Cho

    I live in Seoul and i enjoy Kimbab. Sushi is completely different to kimbab. Koreans started the idea and then Japanese copied the idea and made sushi.

  8. Bernie Leong

    I’m Singaporean and I love my raw salmon, swordfish, tuna, yellowtail in my sushi! Discovering that raw fish can taste delicious when freshly sliced is genius of the Japanese.

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