Editing Gimbap (section)

==Ingredients and preparation==
[[File:Kimbap -Korean sushi- (6380679527).jpg|thumb|Finished gimbap]]

''[[Gim (food)|Gim]]'' and ''bap'' are the two basic components of gimbap. While [[Japonica rice|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. <ref>{{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}}</ref>

Fillings vary, often with vegetarian and vegan options.<ref name="Goldberg">{{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}}</ref> Popular ingredients include ''[[danmuji]]'' (yellow pickled radish), ham, beef, [[imitation crab meat]], [[egg strips]], kimchi, [[bulgogi]], spinach, carrot, [[Arctium lappa|burdock]] root, cucumber, canned tuna, or ''[[kkaennip]]'' (perilla leaves).<ref name="Cho 2021">{{cite web | last=Cho | first=Joy | title=Kimbap: Colorful Korean rolls fit for a picnic | website=[[Salon (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 }}</ref><ref name="Kwak 2020">{{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 }}</ref>

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.<ref name="KFF">{{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}}</ref>

<gallery>
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
</gallery>