Dish · korean
Gimbap
Seasoned rice and a row of fillings, egg, spinach, carrot, pickled radish, rolled tightly in nori and sliced into rounds. Eaten cold, the rice seasoned with sesame oil rather than the vinegar used in sushi rice.
Where it comes from
Gimbap's format resembles Japanese norimaki, introduced during Japan's colonial rule of Korea in the early 20th century, though Koreans distinguish it by seasoning the rice with sesame oil and salt instead of vinegar and building it around different fillings.
What cooks argue about
Cooks disagree on how tightly to roll: a very tight roll holds its shape when sliced but can push fillings out the ends, while a looser roll slices more cleanly but risks falling apart.
Nobody has published a gimbap recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.