Cook with gimbap
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Korean stone bowl — sizzling bibimbap with crispy rice crust
Korean stone bowl — sizzling bibimbap with crispy rice crust
Traditional Korean home cooking — seasonal, banchan, stories
Traditional Korean home cooking — seasonal, banchan, stories
About
Gimbap, also romanized as kimbap, is a Korean dish made from bap, vegetables, and optionally, cooked seafood or meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. Reference works describe gimbap as developing from Japanese norimaki, introduced to Korea during the period of Japanese colonial rule, while also noting that Korea had earlier traditions of wrapping rice and side dishes in seaweed, such as bokssam, from the Joseon era, which are sometimes cited as precursors rather than direct equivalents. However, the style of rolling seaweed into a ball on bamboo mat and cutting it to eat is generally agreed to have originated in Japan.
Molecular pairings
Pairs well with — computed from shared flavor compounds