Gimbap - The Best Kind of Rolls
Cheap and Easy to Eat!
Gimbap (김밥), also romanized as kimbap, is a Korean dish made from
cooked rice and ingredients such as vegetables, fish, and meats that are
rolled in gim (김)—dried sheets of seaweed—and served in bite-sized
slices. The origins of gimbap are debated. Some sources suggest it
originates from Japanese norimaki, introduced during Japanese colonial
rule, while others argue it is a modernized version of bokssam from the
Joseon era. Regardless, it has since become a distinct dish. 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 take-out food in
South Korea and abroad and is known as a convenient food because of its
portability.
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 can allow stale gimbap
to be re-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).