Gimbap: Difference between revisions

Korean name
Hangul	김밥
Revised Romanization	gimbap
McCune–Reischauer	kimbap
IPA	Template:IPA-ko~Template:IPA-ko

Gimbap
	sliced vegetable gimbap
Place of origin	South Korea
Main ingredients	Gim, bap
Variations	Chungmu-gimbap, samgak-gimbap
Similar dishes	Norimaki
	Cookbook: Gimbap; Media: Gimbap;

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Gimbap or Kimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices.^[1] The origins of Gimbap are debated. Some sources derive its origin from the Japanese norimaki during the colonial times,^[2]^[3]^[4]^[5] while others state it is a modernized version of bokssam from the Joseon era. Regardless, it has since become a distinct dish. 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 take-out food in South Korea and abroad,^[6] and is known as a convenient food because of its portability.

Etymology

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 modern era. Gimbap was called bokssam (복쌈; 福-) 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, which borrowed from the name of a similar Japanese dish, was part of the Japanese vocabulary that entered into the Korean language during the Japanese occupation (1910–1945). The two words were used interchangeably until gimbap was made the universal term as part of efforts to clear away the remnants of Japanese colonialism and purify the Korean language.^[10]

History

The origins of gimbap are debatable.^[11] One popular theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant norimaki to Korea during the Japanese occupation of Korea (1910-1945). 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, popularized in Korea under the name of gimbap.^[12]^[13]^[14]^[15] Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.^[16]^[17] This theory is supported by a newspaper from 1935, in which the term Gimbap first appeared in Korea.^[9]

Another theory, suggested by the Encyclopedia of Korean Culture, is that the food was developed from the long-established local tradition of rolling bap (cooked rice) and banchan (side dishes) in gim.^[18]^[19]^[11] Production of gim in Gyeongsang and Jeolla Provinces is reported in books from the 15th century, such as Gyeongsang-do Jiriji and Sinjeung Dongguk Yeoji Seungnam.^[20]^[21] 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 (복쌈; transcribed using the hanja 縛占, pronounced bakjeom in Korean).^[7]^[8] One other theory suggests that Gimbap was introduced to Japan during the Baekjae period.^[22]^[23]

Regardless, Gimbap and norimaki now refer to distinct dishes in Japan and Korea: the former called kimupapu (キムパプ) in Japanese and the latter called gimchobap (김초밥; "gim sushi") or norimaki (노리마키) in Korean. Gimbap is usually rolled with several ingredients and is seasoned with sesame oil, while norimaki is usually rolled with one ingredient and is seasoned with rice vinegar.

Ingredients and preparation

File:Cheese gimbap and tuna gimbap.jpg

Cheese gimbap and tuna gimbap

Gimbap with meat

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, 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.

Fillings vary, often with vegetarian and vegan options.^[24] Popular ingredients include danmuji (yellow pickled radish), ham, beef, imitation crab meat, egg strips, kimchi, bulgogi, spinach, carrot, burdock root, cucumber, canned tuna, and kkaennip (perilla leaves).

To make the dish, gim sheets are toasted over a 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 3–4 centimetres (1.2–1.6 in) in diameter. The rolled gimbap is then sliced into bite-sized pieces.^[25]

gimbal, bamboo gimbap roller

arranging the ingredients

rolling gimbap

Variants

Chungmu-gimbap (충무김밥) – 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).^[26]
Mayak-gimbap (마약김밥) – 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 (삼각김밥) – Literally "triangle gimbap". This variety is similar to Japanese onigiri, and is sold in convenience stores in South Korea.^[27] Fillings vary greatly. The expiration date is 1 day, and has a calorific value of between 140 and 200 kilo calories usually.^[28]
nude gimbap – Unlike ordinary gimbap, the ingredients of the gimbap go inwards, and the rice comes out and covers the entire area.^{[clarification needed]} It is similar to Japanese style rolls, but uses ingredients used in Korean-style kimbap (hams, meat fillets, pickled radish, spinach, etc.) and is also served with cheese or sauce.

Restaurant franchises

Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimbap Cheonguk (김밥천국), Kobongmin Gimbabin (고봉민김밥人), Chungmu Gimbab Matjuk (충무김밥죽), Teacher Kim (바르다김선생), Gimbap Nara (김밥나라), Gimgane (김家네), Gobong Gimbap (고봉김밥), Jongro Gimbap (종로김밥), Rolling Rice, Gimbap King (김밥 King), and Charles Sutbul Gimbap (찰스숯불김밥).^[29] Some of these restaurants also serve other dishes, including dongaseu (pork cutlet), ramyeon (instant noodles), udong (thick noodle soup), naengmyeon (cold noodles), bibimbap, and stews such as kimchi-jjigae (kimchi stew), doenjang-jjigae (soybean paste stew), sundubu-jjigae (soft tofu stew), and omurice.

Cultural signifier of poverty

Gimbap is generally sold, pre-cut, in restaurants. However, due to the negative stigma surrounding begging, unskilled public busking and prostitution (illegal in South Korea), selling whole gimbap as a street vendor is seen as the final noble and dignified form of busking that an otherwise able person, or family members of affected people, can do to get out of poverty. This is because virtually everybody can make this, and it is much more cost and time effective, and less labour-intensive, than making kimchi or preserved fruits. Vendors often sell and eat gimbap as an entire log, even after they are out of poverty or emergency. Selling whole also extends shelf life, and signifies longevity. ^[30]

References

^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 15 February 2017. {{cite web}}: Unknown parameter |lay-source= ignored (help); Unknown parameter |lay-url= ignored (help)
^ Levinson, David; Christensen, Karen (2002). Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. ISBN 0-684-80617-7. 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.
^ Brunner, Anne (2011). Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial HISPANO EUROPEA. ISBN 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.]
^ 김밥 [Gimbap] (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. Archived from the original on 24 March 2012. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]
^ 국립국어연구원 [National Institute of Korean languages] (2002). 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] (in Korean). 학고재 [Hakgojae]. p. 479. ISBN 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]
^ Alexander, Stian (21 January 2016). "UK's new favourite takeaway has been revealed - and it's not what you'd think". Daily Mirror. Retrieved 26 February 2017.
^ ^a ^b Kim, Maesun (1819). Yeoryang Sesigi 열양세시기(洌陽歲時記) [Records of Seasonal Festivities around the Capital]. Joseon Korea.
^ ^a ^b 박, 정배 (12 October 2016). "1819년엔 '福쌈'이라 불려… 이젠 프리미엄 김밥도". The Chosun Ilbo (in Korean). Retrieved 26 February 2017.
^ ^a ^b "휴지통". The Dong-a Ilbo (in Korean). 14 January 1935. Retrieved 26 February 2017 – via Naver. 문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——
^ "노리마키(海苔卷)". National Institute of Korean Language (in Korean). Retrieved 27 February 2017.
^ ^a ^b "Kimbap: Colorful Korean Rolls Fit for a Picnic | Institute of Culinary Education". www.ice.edu. Retrieved 2021-02-27.
^ Levinson, David; Christensen, Karen (2002). Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. ISBN 0-684-80617-7. 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.
^ Brunner, Anne (2011). Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial Hispano Europea. ISBN 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.]
^ 김밥 [Gimbap] (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. Archived from the original on 24 March 2012. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]
^ 국립국어연구원 [National Institute of Korean languages] (2002). 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] (in Korean). 학고재 [Hakgojae]. p. 479. ISBN 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]
^ 日?フ?ズ株式?社フ?ドジャ?ナリスト平松洋子「日本から韓?へ?わった食べ物」
^ 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
^ 김, 춘련 (18 August 2015). "gimbap" 김밥. Encyclopedia of Korean Culture (in Korean). Archived from the original on 25 March 2012. Retrieved 26 February 2017.
^ "What is the origin of kimbap?". behgopa. 2018-08-14. Retrieved 2021-02-27.
^ Ha, Yeon; Geum, Yu; Gim, Bin (1425). Gyeongsang-do Jiriji 경상도지리지(慶尙道地理志) [Geography of Gyeongsang Province] (in Korean). Joseon Korea.
^ Yi, Haeng (1530) [1481]. Sinjeung Dongguk Yeoji Seungnam 신증동국여지승람(新增東國輿地勝覽) [Revised and Augmented Survey of the Geography of Korea]. Joseon Korea.
^ Levinson, David; Christensen, Karen, eds. (2002). Encyclopedia of Modern Asia. Vol. 2. Charles Scribner's Sons. p. 203. ISBN 9780684312439.
^ The National Academy of the Korean Language, ed. (2002). Uri munhwa gillajabi 우리 문화 길라잡이 [An Illustrated Guide to Korean Culture] (in Korean). Seoul: Hakgojae. ISBN 9788985846974.
^ Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN. Retrieved 11 April 2012.
^ "gimbap" 김밥. Korean Food Foundation. Retrieved 22 April 2017.
^ "Chungmu-gimbap" 충무김밥. Doopedia (in Korean). Doosan Corporation. Retrieved 19 May 2017.
^ Choi, Hyun-joo (18 May 2017). "Republic of convenience stores". Korea JoongAng Daily. Retrieved 19 May 2017.
^ "삼각김밥", 위키백과, 우리 모두의 백과사전 (in Korean), 2018-07-24, retrieved 2019-03-18
^ 이, 창선 (5 December 2016). "[김밥 프랜차이즈 브랜드평판] 1위 김밥천국, 2위 고봉민김밥인, 3위 충무김밥". The Korea Financial Times (in Korean). Retrieved 20 May 2017.
^ Yena and Sad Gimbap Story [IZ*ONE CHU EP. 4], retrieved 2020-06-13

External links

Media related to Gimbap at Wikimedia Commons
김밥 at Wikibooks

[NIKL-1] National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 15 February 2017. {{cite web}}: Unknown parameter |lay-source= ignored (help); Unknown parameter |lay-url= ignored (help)

[2] Levinson, David; Christensen, Karen (2002). Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. ISBN 0-684-80617-7. 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] Brunner, Anne (2011). Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial HISPANO EUROPEA. ISBN 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.]

[4] 김밥 [Gimbap] (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. Archived from the original on 24 March 2012. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]

[5] 국립국어연구원 [National Institute of Korean languages] (2002). 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] (in Korean). 학고재 [Hakgojae]. p. 479. ISBN 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]

[Alexander-6] Alexander, Stian (21 January 2016). "UK's new favourite takeaway has been revealed - and it's not what you'd think". Daily Mirror. Retrieved 26 February 2017.

[Kim-7] Kim, Maesun (1819). Yeoryang Sesigi 열양세시기(洌陽歲時記) [Records of Seasonal Festivities around the Capital]. Joseon Korea.

[Bak-8] 박, 정배 (12 October 2016). "1819년엔 '福쌈'이라 불려… 이젠 프리미엄 김밥도". The Chosun Ilbo (in Korean). Retrieved 26 February 2017.

[Dong-a-9] "휴지통". The Dong-a Ilbo (in Korean). 14 January 1935. Retrieved 26 February 2017 – via Naver. 문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——

[NIKL2-10] "노리마키(海苔卷)". National Institute of Korean Language (in Korean). Retrieved 27 February 2017.

[:0-11] "Kimbap: Colorful Korean Rolls Fit for a Picnic | Institute of Culinary Education". www.ice.edu. Retrieved 2021-02-27.

[12] Levinson, David; Christensen, Karen (2002). Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. ISBN 0-684-80617-7. 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.

[13] Brunner, Anne (2011). Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking (in Spanish). Editorial Hispano Europea. ISBN 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.]

[14] 김밥 [Gimbap] (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. Archived from the original on 24 March 2012. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]

[15] 국립국어연구원 [National Institute of Korean languages] (2002). 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] (in Korean). 학고재 [Hakgojae]. p. 479. ISBN 89-85846-97-3. 일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]

[16] 日?フ?ズ株式?社フ?ドジャ?ナリスト平松洋子「日本から韓?へ?わった食べ物」

[nishi-17] 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

[Gim-18] 김, 춘련 (18 August 2015). "gimbap" 김밥. Encyclopedia of Korean Culture (in Korean). Archived from the original on 25 March 2012. Retrieved 26 February 2017.

[19] "What is the origin of kimbap?". behgopa. 2018-08-14. Retrieved 2021-02-27.

[Ha-20] Ha, Yeon; Geum, Yu; Gim, Bin (1425). Gyeongsang-do Jiriji 경상도지리지(慶尙道地理志) [Geography of Gyeongsang Province] (in Korean). Joseon Korea.

[Yi-21] Yi, Haeng (1530) [1481]. Sinjeung Dongguk Yeoji Seungnam 신증동국여지승람(新增東國輿地勝覽) [Revised and Augmented Survey of the Geography of Korea]. Joseon Korea.

[Levinson-22] Levinson, David; Christensen, Karen, eds. (2002). Encyclopedia of Modern Asia. Vol. 2. Charles Scribner's Sons. p. 203. ISBN 9780684312439.

[NAKL-23] The National Academy of the Korean Language, ed. (2002). Uri munhwa gillajabi 우리 문화 길라잡이 [An Illustrated Guide to Korean Culture] (in Korean). Seoul: Hakgojae. ISBN 9788985846974.

[Goldberg-24] Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN. Retrieved 11 April 2012.

[KFF-25] "gimbap" 김밥. Korean Food Foundation. Retrieved 22 April 2017.

[Doo-26] "Chungmu-gimbap" 충무김밥. Doopedia (in Korean). Doosan Corporation. Retrieved 19 May 2017.

[27] Choi, Hyun-joo (18 May 2017). "Republic of convenience stores". Korea JoongAng Daily. Retrieved 19 May 2017.

[28] "삼각김밥", 위키백과, 우리 모두의 백과사전 (in Korean), 2018-07-24, retrieved 2019-03-18

[Yi2-29] 이, 창선 (5 December 2016). "[김밥 프랜차이즈 브랜드평판] 1위 김밥천국, 2위 고봉민김밥인, 3위 충무김밥". The Korea Financial Times (in Korean). Retrieved 20 May 2017.

[30] Yena and Sad Gimbap Story [IZ*ONE CHU EP. 4], retrieved 2020-06-13

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-'''Gimbap''' ({{Korean|hangul=김밥|labels=no}}) is a [[Korean cuisine|Korean dish]] made from [[Bap (food)|cooked rice]] and other ingredients that are rolled in ''[[gim (food)|gim]]''—dried sheets of seaweed—and served in bite-sized slices.<ref name="NIKL">{{Cite web|url=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|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|access-date=15 February 2017|lay-url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465|lay-source=[[National Institute of Korean Language]]}}</ref> While it is believed to derive its origin from the Japanese [[norimaki]] during the [[Korea under Japanese rule|colonial times]],<ref>{{cite book |title= Encyclopedia of Modern Asia: China-India relations to Hyogo| isbn=0-684-80617-7|first1= David |last1=Levinson |first2= Karen |last2=Christensen |publisher= Charles Scribner's Sons|year= 2002 |page=| quote=''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.''|url=http://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap&hl=en}}</ref><ref>{{cite book |title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first= Anne |last=Brunner |publisher= Editorial HISPANO EUROPEA|year= 2011 |isbn=84-255-1977-2|url=http://books.google.com/books?id=WbdomL8utOIC&pg=PT21&dq=gimbaps+maki&hl=en#v=onepage&q=gimbaps%20maki&f=false|page=| quote=''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.'']|language=es}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=한국민족문화대백과[Encyclopedia of Korean National Culture] |quote=''일본음식 김초밥에서 유래된 것으로 ''[''(Gimbap is) derived from Japanese norimaki''] |language=ko|archiveurl=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archivedate=24 March 2012}}</ref><ref>{{cite book |url=http://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&hl=en |script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 |trans-title= Guide To Our Culture: 233 kinds of Korean traditional culture for you to know |author=국립국어연구원 [National Institute of Korean languages] |publisher=학고재 [Hakgojae]|year= 2002 |isbn= 89-85846-97-3 |quote=''일본 음식인 김초밥 에서 유래 한 것으로 ''[''(Gimbap is) derived from Japanese norimaki'']|language=ko|page=479}}</ref><ref>{{cite web|url=http://www.mcst.go.kr/web/cultureInfoCourt/storyTell/storyTellView.jsp?pSeq=177|title=Gimbap |publisher=Ministry of Culture, Sports and Tourism Korea |quote=''일본음식에서 유래된 것으로'' [''(Gimbap is)derived from the Japanese food''] |language=ko|archiveurl=https://web.archive.org/web/20111006022119/http://www.mcst.go.kr/web/cultureInfoCourt/storyTell/storyTellView.jsp?pSeq=177|archivedate=6 October 2011}}</ref> it has since become a distinct dish. 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 take-out food in South Korea and abroad,<ref name="Alexander">{{Cite news|url=https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|title=UK's new favourite takeaway has been revealed - and it's not what you'd think|last=Alexander|first=Stian|date=21 January 2016|work=[[Daily Mirror]]|access-date=26 February 2017}}</ref> and is known as a convenient food because of its portability.
+'''Gimbap''' or '''Kimbap''' ({{Korean|hangul=김밥|labels=no}}) is a [[Korean cuisine|Korean dish]] made from [[Bap (food)|cooked rice]] and other ingredients that are rolled in ''[[gim (food)|gim]]''—dried sheets of seaweed—and served in bite-sized slices.<ref name="NIKL">{{Cite web|url=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|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|access-date=15 February 2017|lay-url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465|lay-source=[[National Institute of Korean Language]]}}</ref> The origins of Gimbap are debated. Some sources derive its origin from the Japanese [[norimaki]] during the [[Korea under Japanese rule|colonial times]],<ref>{{cite book |title= Encyclopedia of Modern Asia: China-India relations to Hyogo| isbn=0-684-80617-7|first1= David |last1=Levinson |first2= Karen |last2=Christensen |publisher= Charles Scribner's Sons|year= 2002 |page=| quote=''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.''|url=http://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap&hl=en}}</ref><ref>{{cite book |title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first= Anne |last=Brunner |publisher= Editorial HISPANO EUROPEA|year= 2011 |isbn=84-255-1977-2|url=http://books.google.com/books?id=WbdomL8utOIC&pg=PT21&dq=gimbaps+maki&hl=en#v=onepage&q=gimbaps%20maki&f=false|page=| quote=''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.'']|language=es}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=한국민족문화대백과[Encyclopedia of Korean National Culture] |quote=''일본음식 김초밥에서 유래된 것으로 ''[''(Gimbap is) derived from Japanese norimaki''] |language=ko|archiveurl=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archivedate=24 March 2012}}</ref><ref>{{cite book |url=http://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&hl=en |script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 |trans-title= Guide To Our Culture: 233 kinds of Korean traditional culture for you to know |author=국립국어연구원 [National Institute of Korean languages] |publisher=학고재 [Hakgojae]|year= 2002 |isbn= 89-85846-97-3 |quote=''일본 음식인 김초밥 에서 유래 한 것으로 ''[''(Gimbap is) derived from Japanese norimaki'']|language=ko|page=479}}</ref> while others state it is a modernized version of bokssam from the [[Joseon|Joseon era]]. Regardless, it has since become a distinct dish. 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 take-out food in South Korea and abroad,<ref name="Alexander">{{Cite news|url=https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|title=UK's new favourite takeaway has been revealed - and it's not what you'd think|last=Alexander|first=Stian|date=21 January 2016|work=[[Daily Mirror]]|access-date=26 February 2017}}</ref> and is known as a convenient food because of its portability.
 ==Etymology ==
@@ Line 44: / Line 44: @@
 == History ==
-The most widely adopted theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant [[norimaki]] to Korea during the [[Korea under Japanese rule|Japanese occupation of Korea]] (1910-1945). 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, popularized in Korea under the name of gimbap.<ref>{{cite book |title= Encyclopedia of Modern Asia: China-India relations to Hyogo| isbn=0-684-80617-7|first1= David |last1=Levinson |first2= Karen |last2=Christensen |publisher= Charles Scribner's Sons|year= 2002 |page=| quote=''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.''|url=http://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap&hl=en}}</ref><ref>{{cite book |title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first= Anne |last=Brunner |publisher= Editorial Hispano Europea|year= 2011 |isbn=84-255-1977-2|url=http://books.google.com/books?id=WbdomL8utOIC&pg=PT21&dq=gimbaps+maki&hl=en#v=onepage&q=gimbaps%20maki&f=false|page=| quote=''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.'']|language=es}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=한국민족문화대백과[Encyclopedia of Korean National Culture] |quote=''일본음식 김초밥에서 유래된 것으로 ''[''(Gimbap is) derived from Japanese norimaki''] |language=ko|archiveurl=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archivedate=24 March 2012}}</ref><ref>{{cite book |url=http://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&hl=en |script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 |trans-title= Guide To Our Culture: 233 kinds of Korean traditional culture for you to know |author=국립국어연구원 [National Institute of Korean languages] |publisher=학고재 [Hakgojae]|year= 2002 |isbn= 89-85846-97-3 |quote=''일본 음식인 김초밥 에서 유래 한 것으로 ''[''(Gimbap is) derived from Japanese norimaki'']|language=ko|page=479}}</ref><ref>{{cite web|url=http://www.mcst.go.kr/web/cultureInfoCourt/storyTell/storyTellView.jsp?pSeq=177|title=Gimbap |publisher=Ministry of Culture, Sports and Tourism Korea |quote=''일본음식에서 유래된 것으로'' [''(Gimbap is)derived from the Japanese food''] |language=ko|archiveurl=https://web.archive.org/web/20111006022119/http://www.mcst.go.kr/web/cultureInfoCourt/storyTell/storyTellView.jsp?pSeq=177|archivedate=6 October 2011}}</ref> Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.<ref>[http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社] 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。''[http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html 2005年5月13日 西日本新聞]</ref> This theory is supported by the fact that the term ''Gimbap'' first appeared in Korea during the colonial times<ref name="Dong-a"/>
+The origins of gimbap are debatable.<ref name=":0">{{Cite web|title=Kimbap: Colorful Korean Rolls Fit for a Picnic {{!}} Institute of Culinary Education|url=https://www.ice.edu/blog/korean-kimbap|access-date=2021-02-27|website=www.ice.edu|language=en}}</ref> One popular theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant [[norimaki]] to Korea during the [[Korea under Japanese rule|Japanese occupation of Korea]] (1910-1945). 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, popularized in Korea under the name of gimbap.<ref>{{cite book |title= Encyclopedia of Modern Asia: China-India relations to Hyogo| isbn=0-684-80617-7|first1= David |last1=Levinson |first2= Karen |last2=Christensen |publisher= Charles Scribner's Sons|year= 2002 |page=| quote=''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.''|url=http://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap&hl=en}}</ref><ref>{{cite book |title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first= Anne |last=Brunner |publisher= Editorial Hispano Europea|year= 2011 |isbn=84-255-1977-2|url=http://books.google.com/books?id=WbdomL8utOIC&pg=PT21&dq=gimbaps+maki&hl=en#v=onepage&q=gimbaps%20maki&f=false|page=| quote=''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.'']|language=es}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=한국민족문화대백과[Encyclopedia of Korean National Culture] |quote=''일본음식 김초밥에서 유래된 것으로 ''[''(Gimbap is) derived from Japanese norimaki''] |language=ko|archiveurl=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archivedate=24 March 2012}}</ref><ref>{{cite book |url=http://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&hl=en |script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지 |trans-title= Guide To Our Culture: 233 kinds of Korean traditional culture for you to know |author=국립국어연구원 [National Institute of Korean languages] |publisher=학고재 [Hakgojae]|year= 2002 |isbn= 89-85846-97-3 |quote=''일본 음식인 김초밥 에서 유래 한 것으로 ''[''(Gimbap is) derived from Japanese norimaki'']|language=ko|page=479}}</ref> Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.<ref>[http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社] 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。''[http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html 2005年5月13日 西日本新聞]</ref> This theory is supported by a newspaper from 1935, in which the term ''Gimbap'' first appeared in Korea.<ref name="Dong-a"/>
-Another theory, suggested by the [[Encyclopedia of Korean Culture]], 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="Gim">{{Cite web|url=https://encykorea.aks.ac.kr/Contents/Index|title=gimbap|last=김|first=춘련|date=18 August 2015|website=[[Encyclopedia of Korean Culture]]|language=ko|script-title=ko:김밥|access-date=26 February 2017 |archiveurl=https://web.archive.org/web/20120325173337/http://www.cnngo.com/explorations/eat/asia-street-food-cities-612721?page=0,7|archivedate=25 March 2012|df=}}</ref> Production of ''[[Gim (food)|gim]]'' in [[Gyeongsang Province|Gyeongsang]] and [[Jeolla Province]]s is reported in books from the 15th century, such as ''Gyeongsang-do Jiriji'' and ''Sinjeung Dongguk Yeoji Seungnam''.<ref name="Ha">{{Cite book|title=Gyeongsang-do Jiriji|last1=Ha|first1=Yeon|last2=Geum|first2=Yu|last3=Gim|first3=Bin|year=1425|location=Joseon Korea|language=ko|script-title=ko:경상도지리지(慶尙道地理志)|trans-title=Geography of Gyeongsang Province}}</ref><ref name="Yi">{{Cite book|url=https://www.krpia.co.kr/knowledge/itkc/detail?artClass=MK&artId=kc_mk_g012|title=Sinjeung Dongguk Yeoji Seungnam|last=Yi|first=Haeng|year=1530|location=Joseon Korea|script-title=ko:신증동국여지승람(新增東國輿地勝覽)|trans-title=Revised and Augmented Survey of the Geography of Korea|orig-year=1481}}</ref> ''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'' ({{lang|ko|복쌈}}; transcribed using the [[hanja]] {{Lang|ko-Hant|縛占}}, pronounced ''bakjeom'' in Korean).<ref name="Kim" /><ref name="Bak" />
+Another theory, suggested by the [[Encyclopedia of Korean Culture]], 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="Gim">{{Cite web|url=https://encykorea.aks.ac.kr/Contents/Index|title=gimbap|last=김|first=춘련|date=18 August 2015|website=[[Encyclopedia of Korean Culture]]|language=ko|script-title=ko:김밥|access-date=26 February 2017 |archiveurl=https://web.archive.org/web/20120325173337/http://www.cnngo.com/explorations/eat/asia-street-food-cities-612721?page=0,7|archivedate=25 March 2012|df=}}</ref><ref>{{Cite web|date=2018-08-14|title=What is the origin of kimbap?|url=https://behgopa.com/2018/08/1.html|access-date=2021-02-27|website=behgopa|language=en-US}}</ref><ref name=":0" /> Production of ''[[Gim (food)|gim]]'' in [[Gyeongsang Province|Gyeongsang]] and [[Jeolla Province]]s is reported in books from the 15th century, such as ''Gyeongsang-do Jiriji'' and ''Sinjeung Dongguk Yeoji Seungnam''.<ref name="Ha">{{Cite book|title=Gyeongsang-do Jiriji|last1=Ha|first1=Yeon|last2=Geum|first2=Yu|last3=Gim|first3=Bin|year=1425|location=Joseon Korea|language=ko|script-title=ko:경상도지리지(慶尙道地理志)|trans-title=Geography of Gyeongsang Province}}</ref><ref name="Yi">{{Cite book|url=https://www.krpia.co.kr/knowledge/itkc/detail?artClass=MK&artId=kc_mk_g012|title=Sinjeung Dongguk Yeoji Seungnam|last=Yi|first=Haeng|year=1530|location=Joseon Korea|script-title=ko:신증동국여지승람(新增東國輿地勝覽)|trans-title=Revised and Augmented Survey of the Geography of Korea|orig-year=1481}}</ref> ''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'' ({{lang|ko|복쌈}}; transcribed using the [[hanja]] {{Lang|ko-Hant|縛占}}, pronounced ''bakjeom'' in Korean).<ref name="Kim" /><ref name="Bak" /> One other theory suggests that Gimbap was introduced to Japan during the [[Baekjae]] period.<ref name="Levinson">{{Cite book|url=https://books.google.com/books?id=jFQYAAAAIAAJ|title=Encyclopedia of Modern Asia|publisher=[[Charles Scribner's Sons]]|year=2002|isbn=9780684312439|editor-last=Levinson|editor-first=David|volume=2|pages=203|editor-last2=Christensen|editor-first2=Karen}}</ref><ref name="NAKL">{{Cite book|url=https://books.google.com/books?id=iFZKAQAAIAAJ|title=Uri munhwa gillajabi|publisher=Hakgojae|year=2002|isbn=9788985846974|editor-last=The National Academy of the Korean Language|editor-link=The National Academy of the Korean Language|location=Seoul|language=ko|script-title=ko:우리 문화 길라잡이|trans-title=An Illustrated Guide to Korean Culture}}</ref>
 Regardless, ''Gimbap'' and ''norimaki'' now refer to distinct dishes in Japan and Korea: the former called ''kimupapu'' ({{Lang|ja|キムパプ}}) in Japanese and the latter called ''gimchobap'' ({{Lang|ko|김초밥}}; "gim sushi") or ''norimaki'' ({{Lang|ko|노리마키}}) in Korean. Gimbap is usually rolled with several ingredients and is seasoned with [[sesame oil]], while ''norimaki'' is usually rolled with one ingredient and is seasoned with [[rice vinegar]].