Gimbap (Korean: 김밥;lit. seaweed rice;IPA:[kim.p͈ap̚]), also romanized askimbap, is aKorean dish made frombap (cooked rice), vegetables, and optionally cooked seafood or meat, rolled ingim—dried sheets of seaweed—and served in bite-sized slices.[1] Some sources say it originates from Japanesenorimaki, introduced duringJapanese colonial rule,[2][3][4][5] while others argue it is a modernized version ofbokssam from theJoseon era.[6] 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 takeout food in South Korea and abroad.[7][8]
Gim (김) refers to edible seaweed in the genusPorphyra andPyropia.Bap (밥) broadly refers to cooked rice. The compound termgimbap is aneologism; it was not a part of the Korean language until the 20th century.
The termgimbap was used in a 1935 Korean newspaper article[9] but at the time, theloanwordnorimaki 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 duringJapanese occupation (1910–1945). The two words were used interchangeably untilgimbap was made the universal term, as part of efforts to clear away remnants of Japanese colonialism andpurify the Korean language.[10]
The origins of gimbap are debated.[11] One commonly accepted theory suggests that the dish is derived from the introduction of the Japanesesushi variantmakizushi 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 asbento (dosirak in Korean) or sushi rolled in sheets of seaweed.[2][12][13][14] Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.[15][16] This theory is supported by a newspaper from 1935, in which the termgimbap first appeared in Korea.[9]
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.[11][17][18] Production ofgim inGyeongsang andJeolla provinces is reported in books from the fifteenth century, such asKyŏngsang-do chiriji (Geographic Gazetteer of Kyŏngsang Province) andSinjŭng Tongguk yŏji sŭngnam.[19][20]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, pronouncedbakjeom in Korean).[6][21]
Regardless,gimbap andmakizushi now 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 seasoned with sesame oil, whilemakizushi is seasoned withrice vinegar.[citation needed]
Some varieties of gimbap include cheese, spicy cooked squid,kimchi,luncheon meat,pork cutlet, pepper, or spicy tuna. Thegim 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.[22]
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 toastedgim is 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.[26]
Chungmu-gimbap (충무김밥) — originating from the seaside city ofChungmu (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. It is served with spicyojingeo-muchim (squid salad) andseokbakji (radish kimchi).[27]
Mayak-gimbap (마약김밥) — a specialty ofGwangjang Market in Seoul.Mayak translates as "drug", a reference to its allegedly addictive and concentrated flavour. Small gimbap filled with carrots, spinach, anddanmuji (yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce, made from soy sauce and mustard.
Samgak-gimbap (삼각김밥) — literally "triangle-shaped gimbap". This variety is similar to Japaneseonigiri and is sold in convenience stores in South Korea.[28] Fillings vary greatly; the expiration date is one day; it typically provides between 600 and 850 kilojoules (140 and 200 kcal) of food energy.[29]
Nude gimbap (누드김밥) — unlike traditional gimbap, while the ingredients of nude gimbap go inside the gim, the rice wraps around the outside, similar to aCalifornia roll. However, unlike a California roll, nude gimbap still uses traditional gimbap ingredients.
Yukhoe gimbap (육회김밥) — this variety is similar to the Japanese raw seafoodmakizushi but usesyukhoe—a Korean raw meat dish with pickled radish,kkaennip, andscallion.
Memil gimbap (메밀김밥) — this variety uses buckwheat noodles instead of rice.
^abLevinson, David; Christensen, Karen (2002).Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons.ISBN0-684-80617-7.Archived from the original on 18 September 2023. Retrieved3 May 2021.This process was initiated during the Japanese occupation (1910–1945), when Western food and drink, such as bread, confectionery, and beer, became popular in Korean cities, and a Western-style food processing industry in Korea began. Some Japanese food items were also adopted into Korean cuisine at that time, such as tosirak (the assorted lunch box) and sushi rolled in sheets of seaweed, which was popular in Korea under the name kimbap.
^Brunner, Anne (2011).Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial HISPANO EUROPEA.ISBN978-84-255-1977-2.Archived from the original on 18 September 2023. Retrieved3 May 2021.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, gimbap are derived from the Japanese maki sushi, but gimbap are usually stuffed with rice with sesame oil and meat.]
^국립국어연구원 [National Institute of Korean languages] (2002).우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 [Guide To Our Culture: 233 kinds of Korean traditional culture for you to know] (in Korean). 학고재 [Hakgojae]. p. 479.ISBN89-85846-97-3.Archived from the original on 18 September 2023. Retrieved3 May 2021.일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]
^abKim, Maesun (1819).Yeoryang Sesigi열양세시기(洌陽歲時記) [Records of Seasonal Festivities around the Capital]. Joseon Korea.
^ab휴지통.The Dong-A Ilbo (in Korean). 14 January 1935.Archived from the original on 14 August 2019. Retrieved26 February 2017 – viaNaver.문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——
^Brunner, Anne (2011).Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial Hispano Europea.ISBN978-84-255-1977-2.Archived from the original on 18 September 2023. Retrieved3 May 2021.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.]
^국립국어연구원 [National Institute of Korean languages] (2002).우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 [Guide to Our Culture: 233 kinds of Korean traditional culture for you to know] (in Korean). 학고재 [Hakgojae]. p. 479.ISBN89-85846-97-3.Archived from the original on 18 September 2023. Retrieved3 May 2021.일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]
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김밥 at Wikibooks
