Gimbap Jang Go Mama

Gimbap Jang Go Mama was opened eight years ago by Korean couple Eunjo and Oryun. Originally offering an assortment of traditional Korean dishes, the focus switched early last year to gimbap/kimbap, with a few other favourites from the old menu. Walk through the front door and you're transported to Korea.

Gimbap is made from bap (cooked rice) and other ingredients that are rolled in gim (dried sheets of seaweed), and served in bite-sized slices. It's similar, but not the same, as sushi. There are two main differences between sushi and gimbap. Whereas sushi commonly uses raw seafood as a filling, gimbap is filled with things like danmuji (yellow pickled radish), ham, beef, imitation crab meat, egg strips, kimchi, bulgogi, spinach, carrot, burdock root, cucumber, canned tuna, and kkaennip (perilla leaves). The second difference is the use of sesame oil to season the rice of gimbap, as opposed to the vinegar used for sushi.