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.
Versions
Nobody has published a gimbap here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
carrot
egg