Cee Gee

Cee Gee's comments

"@Jane--I don't think there is any difference, but you can prepare the rice different. If Japanese sushi takes sugar and vingar in their rice, ususally Korean gimpa doesn't have to have sugar or needs for vingar. This version is different from how my mom makes it. I would advise anyone to stay away from Korean market sushi. The market over here puts fish cake in their gimpa and it's gross. I had to pluck them out, and will never buy gimpa from them. I only bought it because I didn't feel like making gimpa because it can be a long procees the way I make it lol. Whoever taught these auhjumas how to cook needs to give them better guidences. They need to improve their Kimchi and Kkak Do Gi (Radish Kimchi) better too. You can add raw fish. Some gimpa are made with bulgogi, galbi without the bones lol, hot dogs, spam. You can add spinach (misspelled), carrots, eggs with green onions, dashi (little bit mix with the eggs), little bit of japanese vingar, black pepper etc.) and make it like a egg pancake and cut it to make strips. You can make thin carrot sticks and fry it with black pepper and salt (I omit salt out of my food because salt not good for you). Roll the way you want Korean or Japanese style. If you want the gim (seaweed)showing out or inside, it doesn't matter the taste will still remain the same. =]"
in Tuna gimbap — Jul/11