1. Introducing Gimbap
Kimbap is a food that is cut after wrapping rice with seaweed and making it round, and is considered a snack in a wide sense in Korea today. In general, long gimbap is made, cut, and shared, but there are also types of gimbap that are eaten at once, such as Chungmu gimbap.
2. Characteristics
Kimbap is a food localized in Korea by Futomaki, a type of Japanese seaweed sushi (Norimaki), and is localized by adding ingredients that are easily found in Korea and seasoning them with sesame oil, salt, and sesame seeds. Norimaki uses Chocho, a rice seasoned with vinegar, like fried tofu rice balls, but unlike Gimbap, sesame oil is added to the rice instead of vinegar and pickled radish is added. Thanks to this, Korean kimbap is very different from Japanese sushi in taste and flavor. In the case of futomaki, which had a great influence on the recipe of kimbap, the taste of vinegar is very clear in the rice compared to kimbap, the proportion of garnish is large enough to be called egg sushi, and the smell of seafood is strong with raw fish. In addition, Futomaki is treated as a high-end dish in specialty stores as a kind of sushi, unlike gimbap, which is a food for ordinary people. Gimbap was initially introduced to Korea during Japanese colonial era, but today it has been reborn in Korea after decades of Korean-style transformation and has become a fairly popular Korean food as a type of snack food, and various types of gimbap have been developed. On the contrary, Korean food has been localized in Japan, such as Mentaiko (salted pollack roe) and Yakiniku (bulk). Just as yakiniku is derived from Korean grilled meat, kimbap is also derived from Norimaki in Japan around the same time. Other Korean foods derived from Japanese food include bungeoppang (Taiyaki) and Garakguksu (Udon). It is very common to be influenced or localized in other countries' food cultures. Just as Korean jajangmyeon and jjamppong were influenced by Chinese food, Japanese ramen was influenced by Chinese food, curry rice was influenced by Indian food, and Tonkatsu, croquette, and Denpura (fried food) were influenced by European food.
3. Kind of kimbap
Different gimbap is born depending on what you put inside. For example, bulgogi gimbap with bulgogi, tuna from tuna cans and tuna and mayonnaise gimbap with mayonnaise.
Tuna kimbap, cheese kimbap, and pork cutlet gimbap have a somewhat greasy aftertaste, so they go well with foods such as ramen, tteokbokki, and jjolmyeon. However, it should be noted that tuna kimbap or pork cutlet gimbap should be bought at a specialty store, but tteokbokki to eat together should be bought at a restaurant that does well among other stores. This is because kimbap restaurants usually taste good, but they are often not good at tteokbokki. Therefore, it is the wisest choice in terms of taste to buy tteokbokki at a street snack bar, not a gimbap restaurant, and eat it with gimbap at a specialty store. Of course, people who are strong in greasy taste or just like tuna mayo, pork cutlet, and cheese eat well without tteokbokki.Not only the contents but also the recipe can make a fine difference. There are nude gimbap wrapped with seaweed and wrapped with rice outside, and Chungmu gimbap eaten with spicy stir-fried webfoot octopus (or kkakdugi), and there seems to be "drug gimbap" made by adding seasoning to the rice of gimbap.It is about the size of Chungmu Kimbap, and there is a simple gimbap with three ingredients, spinach, pickled radish, and carrots, which are generally consumed in tteokbokki stalls, but the most popular place is the stand in front of sports viewing facilities, including soccer fields and baseball stadiums. In fact, in principle, it is prohibited to bring in outside food from sports viewing facilitiesHowever, the stadium knows that food is purchased from the stalls in front of the stadium because there are parts that need to contribute to the local economy, and no sanctions are imposed. Some snack bars sell fried gimbap to handle the stock of leftover gimbap or to develop new menus. In particular, some southern regions, including Busan, can be seen cutting gimbap or fried gimbap fried with small, cheap gimbap. Jeju Island's specialty is saury gimbap. A well-roasted saury goes in from head to tail in a row, and at first glance, the head and tail of the saury are attached to the legs, boasting a visual equivalent to British sardine pie or wagal dishes, but the taste itself is good. This is because the savory taste of grilled saury goes well with rice and seaweed. However, other ingredients do not go in, so it must be freshly rolled and eaten while warm or heated. Due to its complete dependence on the taste of grilled saury, the taste drops very much when cooled. In addition, since it is a whole saury, of course, you can chew the thorn, which is enough to chew, but it is annoying when you eat it. In addition, there is also a triangular kimbap sold at convenience stores. Triangular Kimbap is a plastic wrap of seaweed that was the main product of Japanese convenience stores in the 1990s from Family Mart, 7-Eleven, and Lawson, a convenience store chain that came from Japan. It was named Triangular Gimbap because it was not sushi due to the nature of Onigiri, and it was named a kind of gimbap because it was a completely different food from the rice balls that Koreans thought. It became popular in Korea in the 2000s, and since #, many products that were not sold in Japan or did not use seaweed have been introduced, but the main ones that are sold are triangles. However, unlike Japan, the mainstream uses meat, not seafood, and bibimbap is original, except for tuna mayo, which is localized and sells well in both countries. The simplest item is pickled radish kimbap. Originally, pickled radish is included in gimbap, but this is just gimbap made of pickled radish. In the past, when economic conditions were not enough, there were often cases where I wanted to eat kimbap, but it was difficult to get ingredients, so I wrapped it in this way. In the 1970s, a Korean film titled "Under the Sky Without Mom," a scene of wrapping this pickled radish gimbap also appears. It was once served as a random food on 2 days and 1 night. Kimchi gimbap was more common than pickled radish gimbap when there was not enough in the past.
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