Template:Short description Template:Italic title Template:Use dmy dates Template:Infobox food Template:Infobox Korean name
Gimbap (Template:Korean; {{#invoke:IPA|main}}), also romanized as kimbap, is a Korean dish made from bap (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in gim—dried sheets of seaweed—and served in bite-sized slices.<ref name="NIKL">{{#invoke:citation/CS1|citation |CitationClass=web }}
- Template:Cite press release</ref> Some sources say it originates from Japanese norimaki, introduced during Japanese colonial rule,<ref name="levinson encyc">Template:Cite book</ref><ref>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref><ref>Template:Cite book</ref> while others argue it is a modernized version of bokssam from the Joseon era.<ref name="Kim">Template:Cite book</ref> 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 takeaway food in South Korea and abroad.<ref name="Alexander">Template:Cite news</ref>
EtymologyEdit
Gim ({{#invoke:Lang|lang}}) refers to edible seaweed in the genus Porphyra and Pyropia. Bap ({{#invoke:Lang|lang}}) broadly refers to cooked rice. The compound term gimbap is a neologism; it was not a part of the Korean language until the 20th century.
The term gimbap was used in a 1935 Korean newspaper article<ref name="Dong-a">Template:Cite news</ref> but at the time, the loanword norimaki was used as well. Norimaki, borrowed from the name of a similar Japanese dish, was part of the Japanese vocabulary that entered into the Korean language during Japanese occupation (1910–1945). The two words were used interchangeably until gimbap was made the universal term, as part of efforts to clear away remnants of Japanese colonialism and purify the Korean language.<ref name="NIKL2">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
The origins of gimbap are debated.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</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>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite book</ref> Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.<ref>日?フ?ズ株式?社 Template:Webarchive 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。2005年5月13日 西日本新聞 Template:Webarchive</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">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Production of gim in Gyeongsang and 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">Template:Cite book</ref><ref name="Yi">Template:Cite book</ref> Yŏryang Sesigi (열양세시기), a Joseon book written in 1819 by Template:Ill (Template:Korean), refers to cooked rice and filling rolled with gim as bokssam ({{#invoke:Lang|lang}}; transcribed using the hanja {{#invoke:Lang|lang}}, pronounced bakjeom in Korean).<ref name="Kim" /><ref name="Bak">Template:Cite news</ref>
Regardless, gimbap and makizushi now refer to distinct dishes in Japan and Korea: the former called kimupapu ({{#invoke:Lang|lang}}) in Japanese and the latter called gimchobap ({{#invoke:Lang|lang}}; "gim sushi") or norimaki ({{#invoke:Lang|lang}}) 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.Template:Citation needed
Ingredients and preparationEdit
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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.Template:Citation needed
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>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Fillings vary, often with vegetarian and vegan options.<ref name="Goldberg">Template:Cite news</ref> 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).<ref name="Cho 2021">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Kwak 2020">{{#invoke:citation/CS1|citation |CitationClass=web }}</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 Template:Convert in diameter. The rolled gimbap is then sliced into bite-sized pieces.<ref name="KFF">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
- 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
VariantsEdit
- Chungmu-gimbap ({{#invoke:Lang|lang}}) — originating from the seaside city of 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">{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref>
- Mayak-gimbap ({{#invoke:Lang|lang}}) — 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 ({{#invoke:Lang|lang}}) — literally "triangle-shaped gimbap". This variety is similar to Japanese onigiri and is sold in convenience stores in South Korea.<ref>Template:Cite news</ref> Fillings vary greatly; the expiration date is one day; it typically provides between Template:Convert of food energy. <ref>Template:Cite journal</ref>
- Nude gimbap ({{#invoke:Lang|lang}}) — 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 ({{#invoke:Lang|lang}}) — this variety is similar to the Japanese raw seafood makizushi but uses yukhoe—a Korean raw meat dish with pickled radish, kkaennip, and scallion.
- Memil gimbap ({{#invoke:Lang|lang}}) — this variety uses buckwheat noodles instead of rice.