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 : Rock Chef ( Rock Hoon Kim ) http :// www . partygimbab . com / As the Party Gimbab Grand Master , Rock Chef has contributed to the Korean Food Globalization and owns his restaurant “ ROCK ’ n PARTY ” in Korea . 2014 A National team of Korea , Luxembourg Culinary World Cup 2014 A bronze medalist , Luxembourg Culinary World Cup 2012 Silver medalist , WACS World Chefs Challenge Semi-final 2011 Gold medalist , World Chefs Competition
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