1. Introduction
Gimbap is a dish made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly like a rice ball, so it is enjoyed on a picnic, travel, or on the move.
2. Origin
The origin of gimbap is a subject of controversy. According to Japanese theory, this dish originated from the introduction and transformation of makizushi, a type of sushi, to Korea during the Japanese colonial period. Western food and beverages are said to have been introduced. Since then, gimbap has become a unique dish that uses traditional Korean flavors, including sesame oil, instead of rice vinegar. A newspaper in 1935, when the term gimbap first appeared in Korea, supports this theory. Another reason is that gimbap and makizushi are made by rolling them into a cylindrical shape using the same makisu (gimbap roll). This is the same as the recipe for Norimaki and Gimbap. Before the colonial period, there were no such cooking utensils or food using them in the Korean Peninsula, but in Japan, they have been mainly used for Japanese food since the Edo period. However, there are grounds to argue against the theory of Japanese origin. For example, the fact that the ingredients of gimbap are much more diverse than maki, and that many ingredients that are not used in maki are sometimes used, or that vinegar is not used for kimbap and that raw rice is used is suggested as evidence.
3. Ingredients
Sausage, ham, crab meat, spinach, burdock, pickled radish, egg, tuna, beef, cheese, mayonnaise, etc. can be used as ingredients for the rice according to your taste. Gimbap can be named according to the ingredients or shape. For example, there is a gimbap that makes rice appear outside instead of seaweed, and this is called nude gimbap.
4. Recipes
4-1 Prepare seaweed by lightly roasting it, spread it on bamboo feet, and spread rice seasoned with sesame oil and salt on top.
4-2 Put the ingredients cut to the length appropriately in the center.
4-3 Roll the gimbap and make a shape.
4-4 Cut into 1cm thick slices to make it easy to eat.
You can eat it as is, but you can also sprinkle sesame seeds or spread sesame oil on it according to your taste.
5. Gimbap Attractions
Gwangjang Market - Located in Jongno 5-ga, Seoul, this market is a representative market that sells gimbap and other snacks.
'Ma-yak Gimbap', which is made with only three ingredients, pickled radish, carrots, and spinach, dipped in mustard sauce, is popular.
This is the target menu.
Tongyeong City - This is where the tradition of Chungmu Gimbap continues
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