Gimbap

Gimbap (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish and meats that are rolled in "gim"—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated. Some sources derive its origin from the Japanese norimaki during the colonial times, while others state it is a modernized version of "bokssam" from the Joseon era. Regardless, it has since become a distinct dish. Gimbap can be easily eaten in bite-sized pieces regardless of location. So 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, 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 modern era. A similar dish, cooked rice rolled with Gim, was called "bokssam" () in the Joseon era (1392–1897).
The term "gimbap" was used in a 1935 Korean newspaper article, 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.
History.
The origins of gimbap are debated. One theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant makizushi 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. Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar. This theory is supported by a newspaper from 1925, in which the term "Gimbap" first appeared in Korea.
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". 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". "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.
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" should be rolled with one ingredient 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, 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 in diameter. The rolled gimbap is then sliced into bite-sized pieces.
Restaurant franchises.
Many South Korean fast food restaurant franchises specialize in gimbap and noodles. Among the chains are Gimbap Cheonguk (), Kobongmin Gimbabin (), Chungmu Gimbab Matjuk (), Teacher Kim (), Gimbap Nara (), Gimgane (), Gobong Gimbap (), Jongro Gimbap (), Rolling Rice, Gimbap King ( King), and Charles Sutbul Gimbap (). 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. 