Gimbap Explained

Gimbap
Country:Korea
Main Ingredient:Gim, bap
Variations:Chungmu-gimbap, samgak-gimbap
Serving Size:100 g
Korean name
Hangul:Korean: 김밥
Hanja:none
Rr:gimbap
Mr:kimbap
Koreanipa:pronounced as /ko/~pronounced as /ko/

Gimbap (; pronounced as /ko/), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices.[1] The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule,[2] [3] [4] [5] while others argue it is a modernized version of bokssam from the Joseon era. 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[6] and is known as a convenient food because of its portability.

Etymology

Gim refers to edible seaweed in the genus Porphyra and Pyropia. Bap 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. A similar dish, cooked rice rolled with gim, was called bokssam in the Joseon era (1392–1897).[7] [8]

The term gimbap was used in a 1935 Korean newspaper article[9] 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.[10]

History

The origins of gimbap are debated.[11] 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.[2] [12] [13] [14] Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.[15] [16] This theory is supported by a newspaper from 1935, in which the term gimbap first appeared in Korea.[9]

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.[17] [18] Production of gim (김) in Gyeongsang and Jeolla provinces is reported in books from the fifteenth century, such as Gyeongsang-do Jiriji and Sinjeung Dongguk Yeoji Seungnam.[19] [20] Yeoryang Sesigi (열양세시기), a Joseon book written in 1819 by Kim Mae-sun (김매순), refers to cooked rice and filling rolled with gim as bokssam (Korean: 복쌈; transcribed using the hanja, pronounced bakjeom in Korean).

Regardless, gimbap and makizushi now refer to distinct dishes in Japan and Korea: the former called kimupapu in Japanese and the latter called gimchobap (; "gim sushi") or norimaki 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.

Ingredients and preparation

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.

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 can allow stale gimbap to be eaten. [21]

Fillings vary, often with vegetarian and vegan options.[22] 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).[23] [24]

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 in diameter. The rolled gimbap is then sliced into bite-sized pieces.[25]

Variants

Restaurant franchises

Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimbap Cheonguk (Korean: 김밥천국), Kobongmin Gimbabin (Korean: 고봉민김밥人), Chungmu Gimbab Matjuk (Korean: 충무김밥ᄆᆞᆺ죽), Teacher Kim (Korean: 바르다김선생), Gimbap Nara (Korean: 김밥나라), Gimgane (Korean: 김家네), Gobong Gimbap (Korean: 고봉김밥), Jongro Gimbap (Korean: 종로김밥), Rolling Rice, Gimbap King (Korean: 김밥 King), and Charles Sutbul Gimbap (Korean: 찰스숯불김밥).[29]

See also

Notes and References

  1. Web site: 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안. National Institute of Korean Language. 30 July 2014. ko. 15 February 2017. 23 January 2019. https://web.archive.org/web/20190123095130/http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf. live.
  2. Book: Encyclopedia of Modern Asia: China-India relations to Hyogo . 0-684-80617-7 . David . Levinson . Karen . Christensen . Charles Scribner's Sons . 2002 . This process was initiated during the Japanese occupation (1910-1945), when Western food and drink, such as bread, confectionery, and beer, became popular in Korean cities, and a Western-style food processing industry in Korea began. Some Japanese food items were also adopted into Korean cuisine at that time, such as tosirak (the assorted lunch box) and sushi rolled in sheets of seaweed, which was popular in Korea under the name of kimbap. . 3 May 2021 . 18 September 2023 . https://web.archive.org/web/20230918140219/https://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap . live .
  3. Book: Brunner, Anne. Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking. Editorial HISPANO EUROPEA. 2011. 978-84-255-1977-2. 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.. es. 3 May 2021. 18 September 2023. https://web.archive.org/web/20230918140220/https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21. live.
  4. Web site: http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&. ko:김밥 . Gimbap . . 일본음식 김초밥에서 유래된 것으로 . (Gimbap is) derived from Japanese norimaki . ko. https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&. 24 March 2012.
  5. Book: 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. ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지. Guide To Our Culture: 233 kinds of Korean traditional culture for you to know. 국립국어연구원 [National Institute of Korean languages]. 학고재 [Hakgojae]. 2002. 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 . (Gimbap is) derived from Japanese norimaki. ko. 479. 3 May 2021. 18 September 2023. 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. live.
  6. News: UK's new favourite takeaway has been revealed – and it's not what you'd think. Alexander. Stian. 21 January 2016. Daily Mirror. 26 February 2017. 26 September 2018. https://web.archive.org/web/20180926051925/https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373. live.
  7. Book: Kim, Maesun. Yeoryang Sesigi. 1819. Joseon Korea. ko:열양세시기(洌陽歲時記). Records of Seasonal Festivities around the Capital.
  8. News: Park. Jung-bae. [박정배의 한식의 탄생] 1819년엔 '福쌈'이라 불려… 이젠 프리미엄 김밥도]. 12 October 2016. The Chosun Ilbo. 26 February 2017. ko. 12 October 2016. https://web.archive.org/web/20161012155755/http://news.chosun.com/site/data/html_dir/2016/10/12/2016101200223.html. live.
  9. News: 휴지통. 14 January 1935. The Dong-a Ilbo. 26 February 2017. ko. 문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——. Naver. 14 August 2019. https://web.archive.org/web/20190814023221/https://newslibrary.naver.com/viewer/index.nhn?articleId=1935011500209102020&editNo=2&printCount=1&publishDate=1935-01-15&officeId=00020&pageNo=2&printNo=5070&publishType=00010. live.
  10. Web site: 노리마키(海苔卷). National Institute of Korean Language. ko. 27 February 2017. 27 February 2017. https://web.archive.org/web/20170227062319/http://www.korean.go.kr/front/refine/refineView.do?mn_id=34&refine_seq=455. live.
  11. Web site: Kimbap: Colorful Korean Rolls Fit for a Picnic Institute of Culinary Education. 6 March 2021. www.ice.edu. 15 July 2020. 13 April 2021. https://web.archive.org/web/20210413115409/https://www.ice.edu/blog/korean-kimbap. live.
  12. Book: Brunner, Anne. Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking. Editorial Hispano Europea. 2011. 978-84-255-1977-2. 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.]. es. 3 May 2021. 18 September 2023. https://web.archive.org/web/20230918140220/https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21. live.
  13. Web site: http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&. ko:김밥 . Gimbap . . 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki] . ko. https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&. 24 March 2012.
  14. Book: 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. ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지. Guide to Our Culture: 233 kinds of Korean traditional culture for you to know. 국립국어연구원 [National Institute of Korean languages]. 학고재 [Hakgojae]. 2002. 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]. ko. 479. 3 May 2021. 18 September 2023. 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. live.
  15. http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社
  16. 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
  17. Web site: Kim. Chun-ryun. https://encykorea.aks.ac.kr/Article/E0009172. 18 August 2015. Encyclopedia of Korean Culture. ko. ko:김밥. 26 February 2017. 18 September 2023. https://web.archive.org/web/20230918140222/https://encykorea.aks.ac.kr/Article/E0009172. live.
  18. Web site: 14 August 2018. What is the origin of kimbap?. 6 March 2021. behgopa. en-US. 17 August 2021. https://web.archive.org/web/20210817072833/https://behgopa.com/2018/08/1.html. dead.
  19. Book: Gyeongsang-do Jiriji. Ha. Yeon. Geum. Yu. Gim. Bin. 1425. Joseon Korea. ko. ko:경상도지리지(慶尙道地理志). Geography of Gyeongsang Province.
  20. Book: Yi, Haeng. Sinjeung Dongguk Yeoji Seungnam. 1530. Joseon Korea. ko:신증동국여지승람(新增東國輿地勝覽). Revised and Augmented Survey of the Geography of Korea. 1481. 22 April 2017. 27 March 2004. https://web.archive.org/web/20040327021316/http://www.nisshin-foods.co.jp/frozen/column/column05_1.html. live.
  21. Web site: [호텔앤레스토랑] [Dining Story] 우리의 소울 푸드, 김밥의 모든 것, 김밥 재료의 탄생부터 현재까지 ]. 23 March 2024 . www.hotelrestaurant.co.kr . ko.
  22. News: Asia's 10 greatest street food cities. Goldberg. Lina. 23 March 2012. CNN. 11 April 2012. 10 May 2016. https://web.archive.org/web/20160510033242/http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/. dead.
  23. Web site: Cho . Joy . Kimbap: Colorful Korean rolls fit for a picnic . . 3 January 2021 . 13 April 2021 . 13 April 2021 . https://web.archive.org/web/20210413091905/https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ . live .
  24. Web site: Kwak . Darun . Kimbap Recipe . . 9 September 2020 . 13 April 2021 . 13 April 2021 . https://web.archive.org/web/20210413092325/https://cooking.nytimes.com/recipes/1021373-kimbap . live .
  25. Web site: gimbap. Korean Food Foundation. ko:김밥. 22 April 2017. 16 April 2015. 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. dead.
  26. Web site: Chungmu-gimbap. Doopedia. Doosan Corporation. ko. ko:충무김밥. 19 May 2017. 12 May 2021. https://web.archive.org/web/20210512150227/https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190. live.
  27. News: Choi. Hyun-joo. Republic of convenience stores. 18 May 2017. Korea JoongAng Daily. 19 May 2017. 19 May 2017. https://web.archive.org/web/20170519120738/http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3033497. live.
  28. 이채림 . 김연호 . 하상도 . 윤요한 . 윤기선 . 20 December 2020 . 즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구 . 한국식품과학회지 . ko . 52 . 6 . 661–669 . 0367-6293.
  29. News: Lee. Chang-sun. [김밥 프랜차이즈 브랜드평판] 1위 김밥천국, 2위 고봉민김밥인, 3위 충무김밥]. 5 December 2016. The Korea Financial Times. 20 May 2017. ko. 28 September 2017. https://web.archive.org/web/20170928103354/http://www.fntimes.com/paper/view.aspx?num=167596. live.

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