Gimbap

Gimbap
Platter of sliced gimbap
Korean name
Hangul	김밥
Revised Romanization	gimbap
McCune–Reischauer	kimbap

Gimbap or kimbap is a Korean dish^[1] made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.^[2] Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.^[3]

Gimbap was derived from the introduction of Japanese sushi variant norimaki to Korea during the Japanese occupation of Korea (1910-1945),^{[4][5][6][7][8]} Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.^[9][10] The loan word norimaki, which was borrowed from the Japanese dish that was introduced to Korea, was used along with the term gimbap to describe the dish until gimbap was made the universal term, as part of efforts to purify the Korean language.^[11]

Ingredients

The literal translation of the word gimbap is "seaweed rice". These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh.^[12]

Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots and danmuji (pickled radish). After the gimbap has been rolled and sliced, it is typically served with danmuji.

Variants

Chungmu gimbap

Gimbap on the street in Seoul

Gimbap on the street in Seoul

Short grain white rice is usually used, although short-grain brown rice, like olive oil on gim, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in gimbap rice.

Nowadays, the rice in gimbap can be many kinds of black rice, boiled rice and cereals etc.

Gim is dried, pressed seaweed made from the edible species, laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. The oil used for roasting gim is traditionally sesame oil; however, today, corn and canola oils are also commonly used, especially with the pre-seasoned packs of gim sold widely in stores. Olive oil is also becoming more prevalent. For gimbap, the roasted, unseasoned variation is typically used.

Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of gimbap may be lightly fried with egg coating.^[2]

Samgak gimbap (삼각김밥), similar to Japanese onigiri, is a triangle-shaped gimbap sold in many convenience stores in South Korea. It comes in a large variety of types.^[13]

Chungmu gimbap (충무김밥) is a type of gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. Chungmu gimbap is traditionally served with side dishes of kolddugi muchim (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi (무김치).^[14]

Chamchi gimbap (참치김밥) is another commonly found gimbap. It is usually filled with tuna, marinated perilla leaf, and mayonnaise, as well as other ingredients.

Mayak gimbap (마약김밥) is a specialty of Gwangjang Market in Seoul. Mayak translates as "drug", and its name reflects its allegedly addictive flavour that is distinct from other gimbap because of its pairing with a sauce made from soy sauce and mustard.

Restaurant franchises

Kimbap Heaven in South Korea

Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimgane (김家네), "Gimbap Heaven" (김밥천국), "Gimbap Land" (김밥나라), Gimbap and Spaghetti (김밥과 스파게티) and so on. These restaurants serve not only gimbap but also numerous other dishes—typically donkkaseu, ramyeon, udong, naengmyeon, bibimbap, stews (kimchi jjigae, doenjang jjigae, sundubu jjigae), and omurice, among others.^[15] Recently there are high-quality gimbap franchises like Kim Sunsang Gimbap (김선생 김밥) and Go bong min Gimbap (고봉민 김밥) in Korea.

See also

• Ssam
• List of Korea-related topics
• Korean cuisine

References

1. Kimbap, excerpt from Andrew J. Luxner's American English: A Teachers's Journey in Seoul, South Korea. Golden Hill Books, San Diego. ISBN 0-9760748-1-8
2. (Korean) Gimbap at Doosan Encyclopedia
3. (Korean) Gimbap at Encyclopedia of Korean Culture
4. Levinson, David; Christensen, Karen (2002). Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. ISBN 0-684-80617-7. 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 of kimbap.
5. Brunner, Anne (2011). Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial HISPANO EUROPEA. ISBN 84-255-1977-2. En Corea, los gimbaps son derivados de los maki sushis japoneses, pero generalmente están rellenos de arroz con aceite de sésamo y carne. [In Korea, gimbaps are derived from the Japanese maki sushi, but they are usually stuffed with rice with sesame oil and meat.]
6. 김밥 [Gimbap] (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. Archived from the original on 24 March 2012. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]
7. 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. ISBN 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]
8. "Gimbap" (in Korean). Ministry of Culture, Sports and Tourism Korea. Archived from the original on 6 October 2011. 일본음식에서 유래된 것으로 [(Gimbap is)derived from the Japanese food]
9. 日清フーズ株式会社 フードジャーナリスト 平松洋子「日本から韓国へ伝わった食べ物」
10. 日本の太巻きが由来で、近代以降に韓国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
11. "Refined word (purified word) Norimaki[노리마키]". Government and Media Loanword Joint Review Committee [정부.언론외래어심의공동위원회].
    To be purified and standardized word: Norimaki (순화 및 표준화 대상어 노리마키)
    Purified and standardized word: Gimbap (순화어 및 표준화 용어 김밥)
    Original word: Norimaki (海苔卷) (원어 海苔卷)
    Remarks (purified history): National Language purification information first collection(1977) (x: Use the purified word) (참고 사항(순화 이력 등) 국어순화자료 제1집(1977)-김밥 (×: 순화한 용어만 쓸 것))
12. Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
13. (Korean) Popularity of samgak gimbap, The Financial News, 2008-11-24. Retrieved 2010-06-25.
14. (Korean) Chungmu gimbap at Doosan Encyclopedia
15. (Korean) Gimbap franchises popular, Edaily EFN, 2008-09-04. Retrieved 2010-06-25.

External links

• Gimbap recipe at Chow Times
• (Korean) Tuna gimbap recipe at Naver Kitchen
• Traditional Gimbap Recipe, Korean-Cooking.com