I bet everyone who knows something about Korea has heard of this very traditional dish: "kimbap" or seaweed rice. By appearance, it looks quite similar with maki – a kind of Japanese sushi rice rolled in a sheet of seaweed. However, there is a great difference in the taste between these two. Not only the rice tastes differently due to difference seasoning, the stuffed ingredients also vary. Instead of using vinegar and sugar, and sometime a little sake, in making dressing for sushi rice, the rice of kimbap is enriched by a little salt and sesame oil.
I have never had a chance to try a real piece of kimbap in Korea. However, I got my first chance to practise making kimbap in my Korean language class. My Korean teacher taught us to make kimbap in a most simple way. Kimbap is a healthy dish because normally, the amount of vegetables used to be wrapped with the rice accounts for 70 per cent of a whole roll of kimbap. This time making kimbap at home, I used the same ingredients that my teacher advised during our kimbap making session.
