History, Similarities, and Differences.
While sushi is widely known as Japanese, it actually first originated in Southeast Asia, made its way through China, and evolved to its present-day forms in Japan. From Japan, there are Japanese-American sushi rolls and there is also a specific kind of Korean sushi rolls. Here are the differences between Japanese versus Korean sushi.
Korean Sushi, A Brief History
Japan annexed Korea from 1910 to 1945, and it was during these early years that the Japanese brought their sushi to the country.
It is important to note, though, that Koreans were already eating rice wrapped in seaweed long before the takeover of the Japanese.
First known as norimaki, the Japanese name for a sushi roll or seaweed roll, the sushi rolls in Korea can be likened to the traditional futomaki – Japan’s fat-sized vegetarian roll.
During the Japanese occupation, Korean language and Korean influences were discouraged. It wasn’t until 1935 that a newspaper article first mentioned “kimbap” – the Korean name for their sushi roll translation to seaweed sheet and cooked rice. Then after 1945, the word kimbap was more used as Koreans sought to erase most remnants of Japanese influences in their everyday lives.
Differences Between Japanese versus Korean Sushi
Korean sushi is popularly a sushi roll known as kimbap or gimbap. Gim refers to the seaweed sheet and bap means cooked rice.
Rice
Sushi uses seasoned rice with a vinegar-based mixture. Kimbap uses rice seasoned with sesame oil and a bit of sugar. In Korea, you can also find kimbap with brown rice or black rice.
Seaweed
In sushi, the seaweed is simply roasted and clean to the touch. For kimbap, the seaweed is roasted and brushed with sesame oil.
Filling
Japanese sushi rolls are typically filled with raw fish, cooked fish, and or vegetables. Korean kimbap has its traditional filling as well as modern-day variations. Traditionally, the rolls are filled with beef and/or shredded eggs, vegetables, fish cakes, and imitation crab meat. Variations include fillings like canned tuna, kimchi, and ham and cheese.
Condiments
Wasabi and pickled ginger are two common condiments when it comes to eating Japanese sushi. However, in Korean cuisine, neither is consumed. Rather, Korean kimbap condiments include the two staples of gochujang and kimchi
When It’s Enjoyed
In Japan, sushi is eaten across the board – as a snack, as a fast-casual meal, and in high-end restaurants; while in Korea, kimbap is usually just a snack or casual meal.
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