Gimbap

Gimbap or kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

Gimbap was derived from the introduction of Japanese sushi variant norimaki to Korea during the Japanese occupation of Korea (1910-1945), Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar. The loan word norimaki, which was borrowed from the Japanese dish that was introduced to Korea, was used along with the term gimbap to describe the dish until gimbap was made the universal term, as part of efforts to purify the Korean language.

Ingredients

The literal translation of the word gimbap is "seaweed rice". These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh.