Editing Gimbap (section)

==History==
[[File:Gimbap 3.jpg|thumb|Sliced gimbap]]
[[File:Gimbap 5.jpg|thumb|Unsliced gimbap with [[sesame]]]]

The origins of gimbap are debated.<ref name=":0">{{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}}</ref> 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.<ref name="levinson encyc"/><ref>{{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}}</ref><ref>{{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}}</ref><ref>{{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}}</ref> Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.<ref>[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''」</ref><ref name=nishi>''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 }}</ref> This theory is supported by a newspaper from 1935, in which the term ''gimbap'' first appeared in Korea.<ref name="Dong-a"/>

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''.<ref name=":0" /><ref name="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}}</ref><ref>{{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}}</ref> Production of ''[[Gim (food)|gim]]'' in [[Gyeongsang Province|Gyeongsang]] and [[Jeolla Province|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]]''.<ref name="Ha">{{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}}</ref><ref name="Yi">{{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}}</ref> ''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).<ref name="Kim" /><ref name="Bak">{{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}}</ref> 

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}}