2019 Korean History and Cultural Seminar for Educators - Handbook 2019 NKS Handbook-0617 | Page 72

What is Gimbap?
Gimbab is one of the most popular Korean food like Bulgogi, Bibimbap, and Galbi. Gimbab is a
popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim
(sheets of dried laver seaweed) and served in bite-size slices. Gimbab is often eaten during picnics or
outdoor events, or as a light lunch, served with danmuji or kimchi. The literal translation of the word
gimbap is seaweed rice. These two things are the most basic components of gimbap. From there, you
can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled,
roasted, or fresh.
Traditionally, the rice is lightly seasoned with salt and sesame oil. Popular protein ingredients are fish
cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers,
spinach, carrots and pickled radish. After the gimbap has been rolled and sliced, it is typically served
with pickled radish, danmuji.
There are two opinions regarding to the origin of the Gimbab.
One opinion is that Korea is the origin of Gimbab. Gimbap originated from Korea, and thus is uniquely
Korean food. According to Samguk Yusa, Koreans have keeping the tradition of eating bokssam ( good
fortune ssam) during Daeboreum (Jan 15 th ). Gimbap in the present form appeared from 1950, and
became popular in the modern ages.
Another opinion is that gimbap originated from Japan during the Japanese annexation of Korea from
1910 to 1945. During the wartime, Japanese has been distributing tekkamaki as food for the soldiers.
Since Korea was under the influence of Japanese, this form of sushi started to be eaten by the soldiers
and later spread to the citizens.
About speaker: Mr. Rock Hoon Kim is better known as “Rock Chef” who has contributed to the
globalization and promotion of Korean food throug his “Party Gimbab (also known as Kimbap)” and his
restaurant “ROCK’n PARTY” in Korea. He has won many distinguished awards, some of which include
the 2014 Luxembourg Culinary World Cup bronze award, the 2012 WACS World Chefs Challenge
Semi-final, and a gold medal in the 2011 World Chefs Competition. He enjoys meeting American
educators and sharing his passion for Korean food, especially Gimbab through the hands-on activities
that he created.

70