What’s the difference between Korean kimbap and Japanese sushi?

I’ve seen both Korean kimbap and Japanese sushi rolls and they look quite similar at first glance — both are seaweed-wrapped rice rolls with fillings.

But I’m sure there are key differences, so I’m curious: • How do the ingredients and flavor profiles differ? • Is the rice seasoned differently? • Are there cultural or historical reasons behind their development? • Which do you prefer and why?

I’d love to hear from food lovers or anyone who’s tried both!

submitted by /u/HighlightLow9371
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