Upon request from some of the members of the Caring Place community kitchen, Minnie agreed to show us how to make Korean Sushi, also known as Kimbab. Minnie made two types of sushi, one with seaweed on the outside like Maki Roll in Japanese sushi and another with the rice on the outside like the California Roll.
The difference between Korean Sushi and Japanese Sushi is how the rice is flavoured. The rice for Korean Sushi is flavoured by sesame oil, sugar and salt while the Japanese one is flavoured by vinegar and sugar.
- Cooked rice, seasoned with salt, sugar and sesame oil
- Crab meat
- Picked radish
- Spinach, blanched and seasoned with salt
- Flying fish roe
- Sesame oil
- Soy sauce
- Toasted sesame seed
- Japanese mayonnaise
Click on the link below for the instructions.
Minnie often made Korean Sushi for her kids lunch box. It makes a very healthy lunch.
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Bacon?! That’s the best idea I’ve heard all week! I bet it tastes great too. Thanks for the idea.
I love kimbap
i think i’ve had it with beef too–you know like bulgogi? my favorite!
Bacon…nice idea! I’m teaching in Korea right now, and the gimbab here they usually put in SPAM instead of the bacon.
I always had trouble with Japanese recipe’s vinegar and salt , thanks for other tasty solution .
wow thats looked yummy!!!!!!!!!!! its making me hungray…
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