Q: Is Mukcham Mari a type of Korean Sushi?

Sushi, Korean roll (Mari), and Kimbap are strictly distinct from each other. Mari means "roll." Both Korean kimbap and this Mukcham Mari season the rice with salt and perilla oil. In contrast, Japanese sushi prepares the rice with sugar and vinegar. Therefore, it is correct to view this not as Korean Sushi but as a Korean Roll .

Q: Can I make this Kimchi Kimbap with regular kimchi?

When making a Kimchi Kimbap with regular kimchi, you can either wash the kimchi before adding it, like in today's Mukcham Mari recipe, or you can use it with the seasoning paste still attached. You can adjust the recipe according to your taste preferences.

Q: What is Mukeunji?

Mukeunji refers to kimchi that has been aged for a long time. It has a strong sour flavor and a deep taste from the fermented seasoning. This is the reason why adding Mukeunji to Kimchi Jjigae (kimchi stew) deepens the flavor compared to using regular kimchi.

Question 1

Is Mukcham Mari a type of Korean Sushi?

Accepted Answer

Sushi, Korean roll (Mari), and Kimbap are strictly distinct from each other. Mari means "roll." Both Korean kimbap and this Mukcham Mari season the rice with salt and perilla oil. In contrast, Japanese sushi prepares the rice with sugar and vinegar. Therefore, it is correct to view this not as Korean Sushi but as a Korean Roll.

Question 2

Can I make this Kimchi Kimbap with regular kimchi?

Accepted Answer

When making a Kimchi Kimbap with regular kimchi, you can either wash the kimchi before adding it, like in today's Mukcham Mari recipe, or you can use it with the seasoning paste still attached. You can adjust the recipe according to your taste preferences.

Question 3

How long can I store Mukcham (The Leftover Rule)?

Accepted Answer

It is highly recommended to eat it immediately after making it. If stored, the rice will become soggy (mushy).

Question 4

What is in Chamchi Kimbap (Tuna Kimbap)?

Accepted Answer

Chamchi Kimbap (Tuna Kimbap) includes seaweed (gim) and rice, like traditional kimbap, but it is topped with Tuna Mayo and often perilla leaves (kkaennip). Other ingredients are added based on preference, but egg, carrot, and pickled radish (danmuji) are generally included.

Question 5

What is Mukeunji?

Accepted Answer

Mukeunji refers to kimchi that has been aged for a long time. It has a strong sour flavor and a deep taste from the fermented seasoning. This is the reason why adding Mukeunji to Kimchi Jjigae (kimchi stew) deepens the flavor compared to using regular kimchi.

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