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Gimbap (; ), also romanized as kimbap, is a Korean cuisine 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.
Reference works describe gimbap as developing from Japanese norimaki, introduced to Korea during the period of Japanese colonial rule, while also noting that Korea had earlier traditions of wrapping rice and side dishes in seaweed, such as bokssam, from the Joseon era, which are sometimes cited as precursors rather than direct equivalents. However, the style of rolling seaweed into a ball on bamboo mat and cutting it to eat is generally agreed to have originated in Japan.
The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and it can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is a popular takeout food in South Korea and in other countries.
The term gimbap was used in a 1935 Korean newspaper article 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.
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. Production of gim in Gyeongsang and Jeolla Province provinces is reported in books from the fifteenth century, such as Kyŏngsang-do chiriji ( Geographic Gazetteer of Kyŏngsang Province) and Sinjŭng Tongguk yŏji sŭngnam. Yŏryang Sesigi (열양세시기), a Joseon book written in 1819 by (), refers to cooked rice and filling rolled with gim as bokssam (복쌈; transcribed using the hanja 縛占, pronounced bakjeom in Korean).
Regardless, gimbap and makizushi 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 seasoned with sesame oil, while makizushi is seasoned with rice vinegar.
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.
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, Arctium lappa 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.
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