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Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim.p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. [1] The origins of gimbap are debated.
Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. [1] Chungmu gimbap is traditionally served with side dishes of kolddugi muchim (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi (무김치).
Its popularity led to the creation of the Spam kimbap (rice and vegetable filled seaweed roll) in Korean cuisine. [60] Because of a scarcity of fish and other traditional kimbap products such as kimchi or fermented cabbage, Spam was added to a rice roll with kimchi and cucumber and wrapped in seaweed.
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The blockbuster popularity of frozen kimbap surprised even Trader Joe’s employees, who noted that many customers were buying the $3.99 vegetarian product (it’s made with tofu) in bulk.
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Ogokbap (오곡밥, five-grain rice): Usually a mixture of rice, red beans, black beans, millet, and sorghum, but can vary with glutinous rice and other grains in place of these. Patbap (팥밥): rice with red bean; Kongbap (콩밥) Kongnamulbap (콩나물밥): rice with bean sprouts kongnamul and sometimes pork; Gimbap (literally, seaweed-rice ...
Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice.