We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Gimbap?

By Kathy Dowling
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Originating in the coastal city of Chungmu, Korea, Chungmu gimbap or gimbap is a light meal that include rice, vegetables, and protein rolled in gim , or seaweed. In its earliest form, it was simply a seasoned rice rolled in gim, but it has since evolved, now greatly resembling sushi and served with pickled Korean radish and baby octopus. Also known as kimbap, the dish has changed since its original form, and popular variations include nude and samgak. Gimbap is thought to have originated from a Korean dish called bokssam, which means "lucky wraps." Bokssam is made by wrapping vegetable leafs around cooked meat, and the dish is eaten with a spicy sauce, such as ssamjang, which is made from 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 the rice, vegetables, and protein in dried, pressed seaweed called gim, which is made from laver, an edible type of algae. 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 greatly from its earliest form, with popular variations including nude and samgak. Nude gimbap originated from France and is made with the seaweed on the inside of 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 flavors.

Usually served at lunch time, the gimbap rolls are cut into colorful bite-size pieces resembling sushi, making it a light meal that is very portable. 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 is 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.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.