(cooked rice) and banchan (side dishes) in gim. 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. 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 (; transcribed using the hanja , pronounced bakjeom in Korean). One other theory suggests that gimbap was introduced to Japan during the Baekje period, where it eventually developed into norimaki. 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. Fillings vary, often with vegetarian and vegan options. 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). 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. Variants Chungmu-gimbap () — 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). Mayak-gimbap () — A specialty of Gwangjang Market in Seoul. Mayak translates