Kimbap

''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean dish made from ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices.
* Some sources say it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with '' danmuji'' (yellow pickled radish) and kimchi. It is a popular takeaway food in South Korea and abroad.

Etymology

'' Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''Bap'' () broadly refers to cooked rice. The compound term ''gimbap'' is a neologism; it was not a part of the Korean language until the 20th century.

The term ''gimbap'' was used in a 1935 Korean newspaper article but at the time, the loanword ''norimaki'' was 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 during Japanese occupation (1910–1945). The two words were used interchangeably until ''gimbap'' was made the universal term, as part of efforts to clear away remnants of Japanese colonialism and purify the Korean language.

History

The origins of gimbap are debated. One commonly accepted theory suggests that the dish is derived from the introduction of the Japanese sushi variant makizushi to 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 as bento (dosirak in 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.''日本の太?きが由?で、近代以降に韓?でも食べられるようになりました。
2005年5月13日 西日本新聞
This theory is supported by a newspaper from 1935, in which the term ''gimbap'' first appeared in Korea.

An alternative theory, suggested in the ''Encyclopedia of Korean Culture'', published by the Academy of Korean Studies, is that the food was developed from the long-established local tradition of rolling ''bap'' (cooked rice) and ''banchan'' (side dishes) in ''gim''. Production of '' gim'' in Gyeongsang and Jeolla provinces is reported in books from the fifteenth century, such as ''Kyŏngsang-do chiriji'' (''Geographic Gazetteer of Kyŏngsang Province'') and '' Sinjŭng Tongguk yŏji sŭngnam''. ''Yŏryang Sesigi'' (열양세시기), a Joseon book written in 1819 by (), refers to cooked rice and filling rolled with gim as ''bokssam'' (; transcribed using the hanja , pronounced ''bakjeom'' in Korean).

Regardless, ''gimbap'' and ''makizushi'' now refer to distinct dishes in Japan and Korea: the former called ''kimupapu'' () in Japanese and the latter called ''gimchobap'' (; "gim sushi") or ''norimaki'' () in Korean. Gimbap is usually rolled with several ingredients and is seasoned with sesame oil, while ''makizushi'' is usually rolled with one ingredient (cucumber or raw tuna) and is seasoned with rice vinegar.

Ingredients and preparation

'' Gim'' and ''bap'' are the two basic components of gimbap. While short-grain white rice is most commonly used, short-grain brown 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. The ''gim'' may 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 allows stale gimbap to be eaten.

Fillings vary, often with vegetarian and vegan options. Popular ingredients include '' danmuji'' (yellow pickled radish), ham, beef, imitation crab meat, egg strips, kimchi, bulgogi, spinach, carrot, burdock root, cucumber, canned tuna, or ''kkaennip'' (perilla leaves).

To make the dish, ''gim'' sheets 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 toasted ''gim'' is then laid on a ''gimbal''—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 in diameter. The rolled gimbap is then sliced into bite-sized pieces.

Gimbal (bamboo gimbap roller).jpg, ''Gimbal'', bamboo gimbap roller
Ingredients for Gimbap.jpg, Ingredients for gimbap
Gimbal (bamboo gimbap roller) 2.jpg, Arranging the ingredients
Gimbal (bamboo gimbap roller) 3.jpg, Rolling gimbap
gimbap_with_meat.png, Gimbap with meat

Variants

* '' Chungmu-gimbap'' () — originating from the seaside city of Chungmu (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. It is served with spicy ''ojingeo-muchim'' (squid salad) and ''seokbakji'' (radish kimchi).
* '' Mayak-gimbap'' () — a specialty of Gwangjang Market in Seoul. ''Mayak'' translates as "drug", a reference to its allegedly addictive and concentrated flavour. Small gimbap filled with carrots, spinach, and ''danmuji'' (yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce, made from soy sauce and mustard.
* '' Samgak-gimbap'' () — literally "triangle-shaped gimbap". This variety is similar to Japanese ''onigiri'' and is sold in convenience stores in South Korea. Fillings vary greatly; the expiration date is one day; it typically provides between of food energy.
* '' Nude gimbap'' () — unlike traditional gimbap, while the ingredients of nude gimbap go inside the gim, the rice wraps around the outside, similar to a California roll. However, unlike a California roll, nude gimbap still uses traditional gimbap ingredients.
* '' Yukhoe gimbap'' () — this variety is similar to the Japanese raw seafood ''makizushi'' but uses yukhoe—a Korean raw meat dish with pickled radish, kkaennip, and scallion.
* '' Memil gimbap'' () — this variety uses buckwheat noodles instead of rice.

See also

* ''Jumeok-bap''
* ''Ssam

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