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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]
Chungmu gimbap (충무김밥) is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. [1]
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. Spam is also an original ingredient in budae jjigae (부대찌개; lit. ' army base stew '), a spicy stew with different types of preserved meat or kimchi. [61]
The most basic of chamchi kimbap recipes. Feel free to add perilla leaves underneath the tuna before rolling for extra pop, or any number of other fillings -- egg omelette, crab stick, pickled ...
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The Trader Joe’s kimbap rice roll takes a veggie-forward approach to the popular Korean snack, one that can be kept in the freezer and heated up in the microwave whenever the craving strikes.
Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.
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.