Kimbap
Kimbap is a Korean adaptation distinct from Japanese sushi, seasoned with sesame oil rather than vinegar and typically eaten at room temperature.
Korean rolled rice and vegetables wrapped in seaweed, sliced into neat rounds — a portable, colourful lunch staple similar to but distinct from Japanese sushi.
Ingredients
Method
Spread a thin, even layer of seasoned rice over each nori sheet, leaving a border at the top.
Arrange carrot, cucumber, pickled radish and bulgogi in a line across the centre.
Roll tightly using a bamboo mat, sealing the border with a little water.
Slice into rounds with a sharp, lightly oiled knife.
Keep the knife lightly oiled when slicing — this prevents the rice sticking and squashing the roll's shape.
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