Gimbap#Varieties

Gim ({{Lang|ko|김}}) refers to edible seaweed in the genus Porphyra and Pyropia. Bap ({{Lang|ko|밥}}) 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{{Cite news|url=https://newslibrary.naver.com/viewer/index.naver?articleId=1935011500209102020&editNo=2&printCount=1&publishDate=1935-01-15&officeId=00020&pageNo=2&printNo=5070&publishType=00010|title=휴지통|date=14 January 1935|work=The Dong-a Ilbo|access-date=26 February 2017|language=ko|quote=문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——|via=Naver|archive-date=14 August 2019|archive-url=https://web.archive.org/web/20190814023221/https://newslibrary.naver.com/viewer/index.nhn?articleId=1935011500209102020&editNo=2&printCount=1&publishDate=1935-01-15&officeId=00020&pageNo=2&printNo=5070&publishType=00010|url-status=live}} 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.{{Cite web|url=https://www.korean.go.kr/front/imprv/refineView.do?mn_id=158&imprv_refine_seq=1707|title=노리마키(海苔卷)|website=National Institute of Korean Language|language=ko|access-date=27 February 2017|archive-date=27 February 2017|archive-url=https://web.archive.org/web/20170227062319/http://www.korean.go.kr/front/refine/refineView.do?mn_id=34&refine_seq=455|url-status=live}}

File:Gimbap 3.jpg

File:Gimbap 5.jpg]]

The origins of gimbap are debated.{{Cite web|title=Kimbap: Colorful Korean Rolls Fit for a Picnic {{!}} Institute of Culinary Education|url=https://www.ice.edu/blog/korean-kimbap|access-date=6 March 2021|website=www.ice.edu|date=15 July 2020|archive-date=13 April 2021|archive-url=https://web.archive.org/web/20210413115409/https://www.ice.edu/blog/korean-kimbap|url-status=live}} 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.{{cite book|title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first=Anne|last=Brunner|publisher=Editorial Hispano Europea|year=2011|isbn=978-84-255-1977-2|url=https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|page=|quote=En Corea, los gimbaps son derivados de los maki sushis japoneses, pero generalmente estan rellenos de arroz con aceite de sesamo y carne. [In Korea, gimbaps are derived from the Japanese maki sushi, but they are usually stuffed with rice with sesame oil and meat.]|language=es|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|url-status=live}}{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=Encyclopedia of Korean Culture |quote=일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki] |language=ko|archive-url=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archive-date=24 March 2012}}{{cite book|url=https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지|trans-title=Guide to Our Culture: 233 kinds of Korean traditional culture for you to know|author=국립국어연구원 [National Institute of Korean languages]|publisher=학고재 [Hakgojae]|year=2002|isbn=89-85846-97-3|quote=일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]|language=ko|page=479|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|url-status=live}} Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.[http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社] {{Webarchive|url=https://web.archive.org/web/20140819125725/http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html |date=19 August 2014 }} フ?ドジャ?ナリスト 平松洋子「日本から韓?へ?わった食べ物」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。[http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html 2005年5月13日 西日本新聞] {{Webarchive|url=https://web.archive.org/web/20140819130006/http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html |date=19 August 2014 }} 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.{{Cite web|last=Kim|first=Chun-ryun|url=https://encykorea.aks.ac.kr/Article/E0009172|date=18 August 2015|website=Encyclopedia of Korean Culture|language=ko|script-title=ko:김밥|access-date=26 February 2017|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140222/https://encykorea.aks.ac.kr/Article/E0009172|url-status=live}}{{Cite web|date=14 August 2018|title=What is the origin of kimbap?|url=https://behgopa.com/2018/08/1.html|access-date=6 March 2021|website=behgopa|language=en-US|archive-date=17 August 2021|archive-url=https://web.archive.org/web/20210817072833/https://behgopa.com/2018/08/1.html|url-status=dead}} 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.{{Cite book|title=Gyeongsang-do Jiriji|last1=Ha|first1=Yeon|last2=Geum|first2=Yu|last3=Gim|first3=Bin|year=1425|location=Joseon Korea|language=ko|script-title=ko:경상도지리지(慶尙道地理志)|trans-title=Geography of Gyeongsang Province}}{{Cite book|url=https://www.krpia.co.kr/knowledge/itkc/detail?artClass=MK&artId=kc_mk_g012|title=Sinjŭng Tongguk yŏji sŭngnam|last=Yi|first=Haeng|year=1530|location=Joseon Korea|script-title=ko:신증동국여지승람(新增東國輿地勝覽)|trans-title=Revised Augmented Survey of the Geography of Korea|orig-date=1481|access-date=22 April 2017|archive-date=27 March 2004|archive-url=https://web.archive.org/web/20040327021316/http://www.nisshin-foods.co.jp/frozen/column/column05_1.html|url-status=live}} Yŏryang Sesigi (열양세시기), a Joseon book written in 1819 by {{ill|Kim Mae-sun|ko|김매순}} ({{Korean|hangul=김매순|hanja=金邁淳|labels=no}}), refers to cooked rice and filling rolled with gim as bokssam ({{lang|ko|복쌈}}; transcribed using the hanja {{Lang|ko|縛占}}, pronounced bakjeom in Korean).{{Cite news|last=Park|first=Jung-bae|url=https://www.chosun.com/site/data/html_dir/2016/10/12/2016101200223.html|title=[박정배의 한식의 탄생] 1819년엔 '福쌈'이라 불려… 이젠 프리미엄 김밥도|date=12 October 2016|work=The Chosun Ilbo|access-date=26 February 2017|language=ko|archive-date=12 October 2016|archive-url=https://web.archive.org/web/20161012155755/http://news.chosun.com/site/data/html_dir/2016/10/12/2016101200223.html|url-status=live}}

Regardless, gimbap and makizushi now refer to distinct dishes in Japan and Korea: the former called kimupapu ({{Lang|ja|キムパプ}}) in Japanese and the latter called gimchobap ({{Lang|ko|김초밥}}; "gim sushi") or norimaki ({{Lang|ko|노리마키}}) 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.{{citation needed|date=May 2022}}

File:Kimbap -Korean sushi- (6380679527).jpg

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.{{citation needed|date=May 2022}}

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. {{Cite web |title=[호텔앤레스토랑] [Dining Story] 우리의 소울 푸드, 김밥의 모든 것, 김밥 재료의 탄생부터 현재까지 |url=http://www.hotelrestaurant.co.kr/news/article.html?no=10682 |access-date=23 March 2024 |website=www.hotelrestaurant.co.kr |language=ko}}

Fillings vary, often with vegetarian and vegan options.{{Cite news|url=http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/|title=Asia's 10 greatest street food cities|last=Goldberg|first=Lina|date=23 March 2012|work=CNN|access-date=11 April 2012|archive-date=10 May 2016|archive-url=https://web.archive.org/web/20160510033242/http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/|url-status=dead}} 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).{{cite web | last=Cho | first=Joy | title=Kimbap: Colorful Korean rolls fit for a picnic | website=Salon | date=3 January 2021 | url=https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ | access-date=13 April 2021 | archive-date=13 April 2021 | archive-url=https://web.archive.org/web/20210413091905/https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ | url-status=live }}{{cite web | last=Kwak | first=Darun | title=Kimbap Recipe | website=NYT Cooking | date=9 September 2020 | url=https://cooking.nytimes.com/recipes/1021373-kimbap | access-date=13 April 2021 | archive-date=13 April 2021 | archive-url=https://web.archive.org/web/20210413092325/https://cooking.nytimes.com/recipes/1021373-kimbap | url-status=live }}

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 {{Convert|3-4|cm}} in diameter. The rolled gimbap is then sliced into bite-sized pieces.{{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=837|title=gimbap|website=Korean Food Foundation|script-title=ko:김밥|access-date=22 April 2017|archive-date=16 April 2015|archive-url=https://web.archive.org/web/20150416112409/http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=837|url-status=dead}}

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

File:Chungmu gimbab.jpg

File:Gimbap 9.jpg

• Chungmu-gimbap ({{lang|ko|충무김밥}}) — 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).{{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|title=Chungmu-gimbap|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:충무김밥|access-date=19 May 2017|archive-date=12 May 2021|archive-url=https://web.archive.org/web/20210512150227/https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|url-status=live}}
• Mayak-gimbap ({{lang|ko|마약김밥}}) — 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 ({{lang|ko|삼각김밥}}) — Literally "triangle-shaped gimbap". This variety is similar to Japanese onigiri and is sold in convenience stores in South Korea.{{Cite news|last=Choi|first=Hyun-joo|url=https://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3033497|title=Republic of convenience stores|date=18 May 2017|work=Korea JoongAng Daily|access-date=19 May 2017|archive-date=19 May 2017|archive-url=https://web.archive.org/web/20170519120738/http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3033497|url-status=live}} Fillings vary greatly; the expiration date is one day; it typically provides between {{convert|140|and|200|kcal|kJ|order=flip|round=50}} of food energy. {{Cite journal |last=이채림 |last2=김연호 |last3=하상도 |last4=윤요한 |last5=윤기선 |date=20 December 2020 |title=즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구 |url=https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |journal=한국식품과학회지 |language=ko |volume=52 |issue=6 |pages=661–669 |issn=0367-6293 |archive-date=23 March 2024 |access-date=23 March 2024 |archive-url=https://web.archive.org/web/20240323071617/https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |url-status=live }}
• Nude gimbap ({{lang|ko|누드김밥}}) — 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 ({{lang|ko|육회김밥}}) — This variety is similar to the Japanese raw seafood makizushi but uses yukhoe—a Korean raw meat dish with pickled radish, kkaennip, and scallion.

{{Portal|South Korea|Food}}

• Jumeok-bap
• Ssam

{{Reflist}}

• {{Wikibooks inline|김밥}}

{{Korean food and drink}}

{{Rice dishes}}

Category:Korean cuisine

Category:Korean rice dishes

Category:Gimbap