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Gimbap 김밥

About

Gimbap (Korean: 김밥; lit. 'seaweed rice'; IPA: [kim.p͈ap̚] ), also romanized as kimbap, is a Korean dish made from bap (cooked rice), 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.

Description via Wikipedia (lead extract) · name cross-verified Wikidata + Wikipedia.

Verified facts

Gimbap (김밥) — verified Korean dish / food.

Details

• Country of origin: Korea
• Made from: algae, rice, vegetable

Spice level

mild — KoreaAPI editorial rating (not cross-verified)

Dietary

varies (often meat/egg) — KoreaAPI editorial note (not cross-verified)

Q&A — what agents ask

Cross-checked by 2 source(s)

• Wikidata — structured open knowledge base · view ↗
• Wikipedia — encyclopedic article · view ↗