Chungmu gimbap, originating from Korea, is a light meal made of rice, vegetables, and protein rolled in seaweed. It has evolved from its earliest form and is often served with pickled radish and baby octopus. Popular variations include naked and samgak. It is a portable and popular snack resembling sushi.
Originating from the coastal city of Chungmu, Korea, Chungmu gimbap or gimbap is a light meal that includes rice, vegetables, and protein rolled in rubber or seaweed. In its earliest form, it was simply seasoned rice rolled into flakes, but it has since evolved, now closely resembling sushi and served with pickled Korean radish and baby octopus. Also known as kimbap, the dish is changed from its original form and popular variants include naked and samgak. Gimbap is thought to have originated from a Korean dish called bokssam, which means “lucky wraps.” Bokssam is made by wrapping green leaves around cooked meat, and the dish is eaten with a spicy sauce, such as ssamjang, which is made with typical Korean ingredients, including gochujang and doenjang.
Making gimbap involves several steps. Short-grain white rice is first seasoned with salt and oil, and then fresh or roasted vegetables such as cucumbers and carrots are placed on top of the rice, along with a protein, such as fish. The dish is made by wrapping rice, vegetables, and proteins in dried, pressed seaweed called gim, which is made from laver, an edible type of seaweed. It is often served with kimchi, a seasoned vegetable dish from Korea, and danmuji, a popular pickle made from a Japanese radish called daikon.
The dish has transformed considerably since its earliest form, with popular variations including nude and samgak. Naked gimbap comes from France and is made with the seaweed inside the roll, exposing the rice on the outside. Samgak is made in the shape of a triangle and is very popular throughout South Korea. Due to the wide range of ingredients used, gimbap takes on many different tastes.
Usually served at lunchtime, gimbap rolls are cut into colorful pieces that resemble sushi, making it a light and very portable meal. It is a popular snack during outdoor recreational activities, such as picnics, and is often referred to as Korean sushi. It differs, however, in that it’s not usually made with raw fish, and the rice is flavored with sesame oil rather than sweet rice wine vinegar, which is used to make Japanese sushi.
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