Gimbap is a Korean seaweed-rice roll: nori wrapped around sesame-oil seasoned rice and a dense filling of cooked and raw ingredients — danmuji (yellow pickled radish), carrot, spinach, egg, crab stick or tuna or beef. The rice is seasoned with sesame oil and salt, not vinegar, which distinguishes it from Japanese sushi rolls.
Gimbap vs maki sushi
- Rice: sesame oil + salt (gimbap) vs rice vinegar + sugar + salt (sushi)
- Fillings: always cooked or pickled (gimbap) vs raw fish common (sushi)
- Shape: gimbap is rolled tighter and the ends are left open
- Serving: room temperature, made ahead, travel food
Cutting
Cut with a sharp knife in a single motion. Oil the blade between cuts. The roll should hold its shape — if filling falls out, the roll was not tight enough or the rice was too wet.