Kimbop

These sushi-like Korean rolls—steamed seasoned rice and other ingredients tightly wrapped in sheets of roasted seaweed and sliced into rounds—were probably introduced to Korea during the Japanese occupation of the early twentieth century. They’re larger than Japanese sushi, have more of that delicious seasoned rice, and are traditionally served without soy sauce or wasabi. For Koreans, kimbop is the quintessential picnic food, or something to eat on the go