Gimbap

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Not to be confused with Sushi.

Gimbap
File:Gimbap (pixabay).jpg
Sliced gimbap
Place of originKorea
Main ingredientsGim, bap
VariationsChungmu-gimbap, samgak-gimbap
Korean name
Hangul
김밥
RRgimbap
MRkimbap
IPA[ki(ː)m.bap̚]
[ki(ː)m.p͈ap̚]
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Gimbap (Korean: 김밥; lit. seaweed rice; IPA: [kim.p͈ap̚]), 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.[1] Some sources say 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.[6] 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 takeout food in South Korea and abroad.[7][8]

Etymology

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Gim (김) refers to edible seaweed in the genus Porphyra and Pyropia. Bap (밥) 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[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

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File:Gimbap 3.jpg
Sliced gimbap
File:Gimbap 5.jpg
Unsliced gimbap with sesame

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.[11][17][18] 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.[19][20] Yŏryang Sesigi (열양세시기), a Joseon book written in 1819 by Kim Mae-sun (ko) (Lua error: not enough memory.; Lua error: not enough memory.Lua error: Internal error: The interpreter exited with status 1.), refers to cooked rice and filling rolled with gim as bokssam (Lua error: Internal error: The interpreter exited with status 1.; transcribed using the hanja Lua error: Internal error: The interpreter exited with status 1., pronounced bakjeom in Korean).[6][21]

Regardless, gimbap and makizushi now refer to distinct dishes in Japan and Korea: the former called kimupapu (Lua error: Internal error: The interpreter exited with status 1.) in Japanese and the latter called gimchobap (Lua error: Internal error: The interpreter exited with status 1.; "gim sushi") or norimaki (Lua error: Internal error: The interpreter exited with status 1.) in Korean. Gimbap is usually seasoned with sesame oil, while makizushi is seasoned with rice vinegar.Lua error: Internal error: The interpreter exited with status 1.

Ingredients and preparation

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File:Kimbap -Korean sushi- (6380679527).jpg
Finished gimbap

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.Lua error: Internal error: The interpreter exited with status 1.

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.[22]

Fillings vary, often with vegetarian and vegan options.[23] 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).[24][25]

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 Lua error: Internal error: The interpreter exited with status 1. in diameter. The rolled gimbap is then sliced into bite-sized pieces.[26]

Variants

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Chungmu-gimbap
Vegetable gimbap
  • Chungmu-gimbap (Lua error: Internal error: The interpreter exited with status 1.) — 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).[27]
  • Mayak-gimbap (Lua error: Internal error: The interpreter exited with status 1.) — 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 (Lua error: Internal error: The interpreter exited with status 1.) — literally "triangle-shaped gimbap". This variety is similar to Japanese onigiri and is sold in convenience stores in South Korea.[28] Fillings vary greatly; the expiration date is one day; it typically provides between Lua error: Internal error: The interpreter exited with status 1. of food energy.[29]
  • Nude gimbap (Lua error: Internal error: The interpreter exited with status 1.) — 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 (Lua error: Internal error: The interpreter exited with status 1.) — 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 (Lua error: Internal error: The interpreter exited with status 1.) — this variety uses buckwheat noodles instead of rice.

See also

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References

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  9. ^ a b Lua error: Internal error: The interpreter exited with status 1.
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  11. ^ a b Lua error: Internal error: The interpreter exited with status 1.
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  14. ^ Lua error: Internal error: The interpreter exited with status 1.
  15. ^ 日?フ?ズ株式?社 Lua error: Internal error: The interpreter exited with status 1. フ?ドジャ?ナリスト 平松洋子「日本から韓?へ?わった食べ物」
  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 Lua error: Internal error: The interpreter exited with status 1.
  17. ^ Lua error: Internal error: The interpreter exited with status 1.
  18. ^ Lua error: Internal error: The interpreter exited with status 1.
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  29. ^ Lua error: Internal error: The interpreter exited with status 1.

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