Gimbap

---

title: "Gimbap" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-cuisine", "korean-rice-dishes", "gimbap"] description: "Korean dish" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Gimbap" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Korean dish ::

::data[format=table title="Infobox food"]

Field	Value
name	Gimbap
image	Gimbap (pixabay).jpg
image_size	250
caption	Sliced gimbap
country	Japan (origin); Korea (adaptation)
main_ingredient	Gim, bap
variations	Chungmu-gimbap, samgak-gimbap
serving_size	100 g
module	{{Infobox Korean name/auto
child	yes
hangul	김밥
ipa

| ::

| name = Gimbap | image = Gimbap (pixabay).jpg | image_size = 250 | caption = Sliced gimbap | alternate_name = | country = Japan (origin); Korea (adaptation) | region = | national_cuisine = | main_ingredient = Gim, bap | minor_ingredient = | variations = Chungmu-gimbap, samgak-gimbap | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 김밥 | ipa =

Gimbap (; ), 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.

• 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.

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 20th century.

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.

History

::figure[src="https://upload.wikimedia.org/wikipedia/commons/1/1a/Gimbap_3.jpg" caption="Sliced gimbap"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/8/83/Gimbap_5.jpg" caption="Unsliced gimbap with [[sesame"] ::

The origins of gimbap are debated. 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. 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 1935, in which the term gimbap first appeared in Korea.

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 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.

Ingredients and preparation

::figure[src="https://upload.wikimedia.org/wikipedia/commons/7/79/Kimbap_-Korean_sushi-_(6380679527).jpg" caption="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.

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, 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 3-4 cm in diameter. The rolled gimbap is then sliced into bite-sized pieces.

Gimbal (bamboo gimbap roller).jpg|Gimbal, bamboo gimbap roller Ingredients for Gimbap.jpg|Ingredients for gimbap Gimbal (bamboo gimbap roller) 2.jpg|Arranging the ingredients Gimbal (bamboo gimbap roller) 3.jpg|Rolling gimbap gimbap_with_meat.png|Gimbap with meat

Variants

::figure[src="https://upload.wikimedia.org/wikipedia/commons/a/a3/Chungmu_gimbab.jpg" caption="''Chungmu-gimbap''"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/9/92/Gimbap_9.jpg" caption="Vegetable gimbap"] ::

• 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).
• 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-shaped gimbap". This variety is similar to Japanese onigiri and is sold in convenience stores in South Korea. Fillings vary greatly; the expiration date is one day; it typically provides between 140 and of food energy.
• Nude gimbap (누드김밥) — 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 (육회김밥) — 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 (메밀김밥) — this variety uses buckwheat noodles instead of rice.

References

References

1. (2002). "Encyclopedia of Modern Asia: China-India relations to Hyogo". Charles Scribner's Sons.
2. Brunner, Anne. (2011). "Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking". Editorial HISPANO EUROPEA.
3. link. [[Encyclopedia of Korean Culture]]
4. link. 국립국어연구원 [National Institute of Korean languages]. 학고재 [Hakgojae]. (2002)
5. Kim, Maesun. (1819). "Yeoryang Sesigi".
6. link. 국립국어연구원 [National Institute of Korean languages]. 학고재 [Hakgojae]. (2002)
7. Alexander, Stian. (21 January 2016). "UK's new favourite takeaway has been revealed – and it's not what you'd think". [[Daily Mirror]].
8. Prewitt, Alex. (17 March 2025). "How Korea's kimbap went from comfort food to global sensation". [[The Washington Post]].
9. link. (14 January 1935). [[The Dong-A Ilbo]]
10. link
11. (15 July 2020). "Kimbap: Colorful Korean Rolls Fit for a Picnic {{!}} Institute of Culinary Education".
12. Brunner, Anne. (2011). "Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking". Editorial Hispano Europea.
13. link. [[Encyclopedia of Korean Culture]]
14. link. 국립국어연구원 [National Institute of Korean languages]. 학고재 [Hakgojae]. (2002)
15. [http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社] {{Webarchive. link. (19 August 2014 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.''[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] {{Webarchive. link. (19 August 2014)
17. Kim. Chun-ryun. link. (18 August 2015)
18. (14 August 2018). "What is the origin of kimbap?".
19. (1425). "Gyeongsang-do Jiriji".
20. Yi, Haeng. (1530). "Sinjŭng Tongguk yŏji sŭngnam".
21. Park, Jung-bae. (12 October 2016). "[박정배의 한식의 탄생] 1819년엔 '福쌈'이라 불려... 이젠 프리미엄 김밥도". [[The Chosun Ilbo]].
22. link
23. Goldberg, Lina. (23 March 2012). "Asia's 10 greatest street food cities". [[CNN]].
24. Cho, Joy. (3 January 2021). "Kimbap: Colorful Korean rolls fit for a picnic".
25. Kwak, Darun. (9 September 2020). "Kimbap Recipe".
26. "gimbap".
27. "Chungmu-gimbap". [[Doosan Corporation]].
28. Choi, Hyun-joo. (18 May 2017). "Republic of convenience stores". [[Korea JoongAng Daily]].
29. (20 December 2020). link. 한국식품과학회지

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