Gimbap
Korean dish
Gimbap, also romanized as kimbap, is a Korean dish made from bap, 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.
“Gimbap” enters the record as korean dish. Crown Archives preserves that source wording while asking what Gimbap, Korean and dish can confirm, complicate or overturn.
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This entry incorporates text from “Gimbap” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.