Gimbap, a Korean dish, features rice seasoned with salt and sesame oil, rolled with various fillings like spinach, pickled radish, carrot, egg, and ham in seaweed, then sliced. Originating from Korea, it evolved uniquely, incorporating traditional flavors. Ingredients vary, including sausage, tuna, or cheese. Types include classic, cheese, tuna, tonkatsu, spicy, and egg gimbap. Roll gimbap offers diverse fillings like egg, ham, and fish cake. Special types like nude, mini, and Chungmu gimbap are also enjoyed, each with distinct characteristics and flavors.
Gimbap is a Korean dish made by rolling rice seasoned with salt and sesame oil with various fillings such as spinach, pickled radish, carrot, egg, burdock, ham, crab stick, and fish cake in seaweed and then slicing it into bite-sized pieces. It’s convenient to eat on the go or quickly during picnics, travel, or when moving, similar to rice balls.
Origin:
The origin of gimbap is a subject of controversy. According to Japanese accounts, this dish originated from Korea during the Japanese colonial period, where it was derived from makizushi, a type of sushi, introduced to Korea. During this time, not only Japanese dishes like bento and sushi but also Western foods and drinks were introduced to Korean cuisine. However, gimbap later evolved into a unique dish in Korea, incorporating traditional Korean flavors using sesame oil instead of rice vinegar. The term “gimbap” first appeared in a newspaper in 1935, supporting this theory. Another piece of evidence is that both gimbap and makizushi are made using a bamboo mat to roll them into cylindrical shapes. This method, similar to that of norimaki and gimbap, was not present on the Korean Peninsula before the colonial period but had been used mainly in Japanese cuisine since ancient times. However, there are also counterarguments against the Japanese theory. For example, gimbap contains a much wider variety of ingredients than makizushi, and several ingredients used in gimbap are not used in makizushi. Additionally, gimbap does not use vinegar, unlike makizushi.
On the other hand, the Korean Culture and Information Service’s Encyclopedia of Korean Culture suggests that gimbap developed from a long-standing regional tradition of rolling rice and side dishes in seaweed. Records of seaweed production date back to the 15th century in geographical works such as “Sinjeung Dongguk Yeoji Seungnam” and “Gyeongsangdo Jiriji.” The “Yeolram Sesi Gi” written by Kim Maesun in 1819 also mentions a dish called “bokssam,” in which rice is cooked and wrapped in seaweed. Another theory suggests that gimbap was introduced to Japan during the Baekje period and eventually evolved into norimaki. Furthermore, during the modern Japanese colonial period, newspapers described norimakizushi as “gimssambap” in Korean. Here, “gimssambap” refers to one of the primitive forms of Korean traditional wraps, rather than the Japanese norimakizushi translated into Korean. This term was inherited from the past as offerings such as nori wraps, bokssam, and bokseom, which were previously called offerings for good harvests, gradually became more universal and were wrapped in seaweed. Thus, the names “gimssambap,” “gimbap,” and “jim” were used interchangeably, even in the localized Japanese norimakizushi terminology.
Due to the divergent culinary cultures in both countries, gimbap and makizushi are now distinguished as different dishes in Japan and Korea. The former is called “kimupapu” in Japanese, while the latter is referred to as “kimbap” or “norimaki” in Korean. Gimbap is typically seasoned with various ingredients and sesame oil, while makizushi is usually seasoned with rice vinegar and wrapped with a single ingredient (such as cucumber or raw tuna).
Recipe:
- Lightly roast the seaweed and spread it out on a bamboo mat. Then, spread seasoned rice with sesame oil and salt on top.
- Place various ingredients sliced to fit the length in the middle.
- Roll the gimbap to form its shape.
- Cut it into slices about 1cm thick for easy consumption.
- It can be enjoyed as is, or sesame seeds can be sprinkled on top or sesame oil can be brushed on according to preference.
Ingredients:
For gimbap fillings, you can use sausage, ham, imitation crab meat, spinach, burdock root, pickled radish, egg, tuna, beef, cheese, mayonnaise, etc., depending on your taste. Depending on the ingredients or shape, you can name the gimbap differently. For example, there is a type of gimbap where the rice is exposed on the outside instead of seaweed, which is called “nude gimbap.”
Types of Gimbap:
- Regular Gimbap: Classic gimbap with various fillings rolled in seaweed and rice.
- Cheese Gimbap: Gimbap filled with cheese along with other ingredients.
- Tuna Gimbap: Gimbap filled with tuna and vegetables.
- Tonkatsu Gimbap: Gimbap with a fried pork cutlet inside.
- Spicy Gimbap: Gimbap with spicy ingredients for those who enjoy heat.
- Gochu Gimbap: Gimbap with sliced chili peppers for a spicy kick.
- Egg Gimbap: Gimbap with egg as the main filling.
- Roll Gimbap: Varieties of roll gimbap depend on the specific fillings used. Basic roll gimbap typically includes egg, ham, carrot, pickled radish, imitation crab meat, cucumber, burdock root, and fish cake. Other special ingredients can also be included, and the gimbap is named accordingly. Common varieties of roll gimbap include tuna gimbap, cheese gimbap, beef gimbap, kimchi gimbap, anchovy gimbap, and bean sprout gimbap.
- Nude Gimbap: Nude gimbap is a type of gimbap where the seaweed and fillings are tucked inside, while the rice wraps around the outside, covering the entire roll. It resembles Japanese-style rolls but uses typical Korean gimbap ingredients such as ham, imitation crab meat, pickled radish, and spinach. Sometimes, cheese or sauces are also added.
- Mini Gimbap: Mini gimbap has simple fillings and significantly less rice compared to regular gimbap. It is smaller and thinner, making it convenient for a single bite, which is why it’s considered a representative street food.
- Chungmu Gimbap: Chungmu gimbap is similar in size to mini gimbap but contains no fillings. It consists only of rice wrapped in seaweed. It’s commonly served with side dishes like seasoned squid or kimchi, but it can also be eaten plain since the rice itself is seasoned.