Gimbap

Gimbap(Korean:김밥;lit.Gimrice;IPA:[kim.p͈ap̚]), also romanized askimbap, is aKorean dishmade fromcooked rice, vegetables, fish, and meat rolled ingim—dried sheets of seaweed—and served in bite-sized slices.The origins of gimbap are debated. Some sources suggest it originates from Japanesenorimaki, introduced duringJapanese colonial rule,while others argue it is a modernized version ofbokssamfrom theJoseon era.The dish is often part of a packed meal, ordosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along withdanmuji(yellow pickled radish) andkimchi. It is a popular takeaway food in South Korea and abroadand is known as a convenient food because of its portability.
Gim(김) refers to edible seaweed in the genusPorphyraandPyropia.Bap(밥) broadly refers to cooked rice. The compound termgimbapis aneologism; it was not a part of the Korean language until the 20th century.
The termgimbapwas used in a 1935 Korean newspaper articlebut at the time, theloanwordnorimakiwas used as well.Norimaki, borrowed from the name of a similar Japanese dish, was part of the Japanese vocabulary that entered into the Korean language duringJapanese occupation(1910–1945). The two words were used interchangeably untilgimbapwas made the universal term, as part of efforts to clear away remnants of Japanese colonialism andpurify the Korean language.
The origins of gimbap are debated.One commonly accepted theory suggests that the dish is derived from the introduction of the Japanesesushivariantmakizushito Korea during the Japanese occupation of Korea. During that period, Korean cuisine adopted Western food and drink, as well as some Japanese food items such asbento(dosirakin Korean) or sushi rolled in sheets of seaweed.Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.This theory is supported by a newspaper from 1935, in which the termgimbapfirst appeared in Korea.
An alternative theory, suggested in theEncyclopedia of Korean Culture, published by theAcademy of Korean Studies, is that the food was developed from the long-established local tradition of rollingbap(cooked rice) andbanchan(side dishes) ingim.Production ofgiminGyeongsangandJeollaprovinces is reported in books from the fifteenth century, such asKyŏngsang-do chiriji(Geographic Gazetteer of Kyŏngsang Province) andSinjŭng Tongguk yŏji sŭngnam.Yŏryang Sesigi(열양세시기), a Joseon book written in 1819 byKim Mae-sun[ko](김매순;金邁淳), refers to cooked rice and filling rolled with gim asbokssam(복쌈; transcribed using thehanja縛占, pronouncedbakjeomin Korean).
Regardless,gimbapandmakizushinow refer to distinct dishes in Japan and Korea: the former calledkimupapu(キムパプ) in Japanese and the latter calledgimchobap(김초밥; "gim sushi") ornorimaki(노리마키) in Korean. Gimbap is usually rolled with several ingredients and is seasoned with sesame oil, whilemakizushiis usually rolled with one ingredient (cucumber or raw tuna) and is seasoned withrice vinegar.
Gimandbapare the two basic components of gimbap. Whileshort-grainwhite riceis most commonly used, short-grainbrown rice,black rice, or other grains may also serve as the filling.
Some varieties of gimbap include cheese, spicy cooked squid,kimchi,luncheon meat,pork cutlet, pepper, or spicy tuna. Thegimmay be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating, which can allow stale gimbap to be eaten.
Fillings vary, often with vegetarian and vegan options.Popular ingredients includedanmuji(yellow pickled radish), ham, beef,imitation crab meat,egg strips, kimchi,bulgogi, spinach, carrot,burdockroot, cucumber, canned tuna, orkkaennip(perilla leaves).
To make the dish,gimsheets are toasted over low heat, cooked rice is lightly seasoned with salt and sesame oil, and vegetable and meat ingredients are seasoned and stir-fried or pan-fried. The toastedgimis then laid on agimbal—a bamboo gimbap roller—with a thin layer of cooked rice placed evenly on top. Other ingredients are placed on the rice and rolled into a cylindrical shape, typically 3–4 centimetres (1.2–1.6 in) in diameter. The rolled gimbap is then sliced into bite-sized pieces.
Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimbap Cheonguk (김밥천국), Kobongmin Gimbabin (고봉민김밥人), Chungmu Gimbab Matjuk (충무김밥ᄆᆞᆺ죽), Teacher Kim (바르다김선생), Gimbap Nara (김밥나라), Gimgane (김家네), Gobong Gimbap (고봉김밥), Jongro Gimbap (종로김밥), Rolling Rice, Gimbap King (김밥King), and Charles Sutbul Gimbap (찰스숯불김밥).