Editing Gimbap (section)

==Variants==
[[File:Chungmu gimbab.jpg|thumb|''Chungmu-gimbap'']]
[[File:Gimbap 9.jpg|thumb|Vegetable gimbap]]

* ''[[Chungmu-gimbap]]'' ({{lang|ko|충무김밥}}) — originating from the seaside city of [[Tongyeong|Chungmu]] (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. It is served with spicy ''ojingeo-muchim'' (squid salad) and ''seokbakji'' (radish kimchi).<ref name="Doo">{{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|title=Chungmu-gimbap|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:충무김밥|access-date=19 May 2017|archive-date=12 May 2021|archive-url=https://web.archive.org/web/20210512150227/https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|url-status=live}}</ref>
* ''[[Mayak-gimbap]]'' ({{lang|ko|마약김밥}}) — a specialty of [[Gwangjang Market]] in Seoul. ''Mayak'' translates as "drug", a reference to its allegedly addictive and concentrated flavour. Small gimbap filled with carrots, spinach, and ''danmuji'' (yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce, made from soy sauce and mustard.
* ''[[Samgak-gimbap]]'' ({{lang|ko|삼각김밥}}) — literally "triangle-shaped gimbap". This variety is similar to Japanese ''[[onigiri]]'' and is sold in convenience stores in South Korea.<ref>{{Cite news|last=Choi|first=Hyun-joo|url=https://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3033497|title=Republic of convenience stores|date=18 May 2017|work=[[Korea JoongAng Daily]]|access-date=19 May 2017|archive-date=19 May 2017|archive-url=https://web.archive.org/web/20170519120738/http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3033497|url-status=live}}</ref> Fillings vary greatly; the expiration date is one day; it typically provides between {{convert|140|and|200|kcal|kJ|order=flip|round=50}} of food energy. <ref>{{Cite journal |last=이채림 |last2=김연호 |last3=하상도 |last4=윤요한 |last5=윤기선 |date=20 December 2020 |title=즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구 |url=https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |journal=한국식품과학회지 |language=ko |volume=52 |issue=6 |pages=661–669 |issn=0367-6293 |archive-date=23 March 2024 |access-date=23 March 2024 |archive-url=https://web.archive.org/web/20240323071617/https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |url-status=live }}</ref>
* ''[[Nude gimbap]]'' ({{lang|ko|누드김밥}}) — unlike traditional gimbap, while the ingredients of nude gimbap go inside the gim, the rice wraps around the outside, similar to a [[California roll]]. However, unlike a California roll, nude gimbap still uses traditional gimbap ingredients.
* ''[[Yukhoe gimbap]]'' ({{lang|ko|육회김밥}}) — this variety is similar to the Japanese raw seafood ''makizushi'' but uses [[yukhoe]]—a Korean raw meat dish with pickled radish, [[perilla frutescens|kkaennip]], and [[scallion]].
* ''[[Memil gimbap]]'' ({{lang|ko|메밀김밥}}) — this variety uses buckwheat noodles instead of rice.