View source for Gimbap

{{Short description|Korean dish}}
{{Italic title|reason=foreign word}}
{{Use dmy dates|date=September 2025}}
{{Infobox food
| name             = ''Gimbap''
| image            = Gimbap (pixabay).jpg
| image_size       = 250
| caption          = Sliced gimbap
| alternate_name   =
| country          = Korea
| region           =
| national_cuisine =
| main_ingredient  = ''[[Gim (food)|Gim]]'', ''[[Bap (food)|bap]]''
| minor_ingredient =
| variations       = ''[[Chungmu-gimbap]]'', ''[[samgak-gimbap]]''
| serving_size     = 100 g
| calories         =
| protein          =
| fat              =
| carbohydrate     =
| glycemic_index   =
| similar_dish     =
| other            =
| module = {{Infobox Korean name/auto
| child  = yes
| hangul = 김밥
| ipa    = {{ipa|ko|ki(ː)m.bap̚|}}<br />{{IPA|ko|ki(ː)m.p͈ap̚|}}
}}
}}

'''''Gimbap''''' ({{Korean|hangul=김밥|lit=seaweed rice}}; {{IPA|ko|kim.p͈ap̚|IPA}}), also romanized as '''''kimbap''''', is a [[Korean cuisine|Korean dish]] made from [[Bap (rice dish)|''bap'']] (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''[[gim (food)|gim]]''—dried sheets of seaweed—and served in bite-sized slices.<ref name="NIKL">{{Cite web|url=https://www.korea.kr/common/download.do?fileId=183560360&tblKey=GMN|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|access-date=15 February 2017|archive-date=23 January 2019|archive-url=https://web.archive.org/web/20190123095130/http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|url-status=live}}
* {{cite press release |date=2 May 2014 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=https://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=[[National Institute of Korean Language]] |language=ko |access-date=11 June 2023 |archive-date=11 June 2023 |archive-url=https://web.archive.org/web/20230611145740/https://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |url-status=live }}</ref> Some sources say it originates from Japanese [[norimaki]], introduced during [[Korea under Japanese rule|Japanese colonial rule]],<ref name="levinson encyc">{{cite book |title= Encyclopedia of Modern Asia: China-India relations to Hyogo |isbn= 0-684-80617-7 |first1= David |last1= Levinson |first2= Karen |last2= Christensen |publisher= Charles Scribner's Sons |year= 2002 |quote= This process was initiated during the Japanese occupation (1910–1945), when Western food and drink, such as bread, confectionery, and beer, became popular in Korean cities, and a Western-style food processing industry in Korea began. Some Japanese food items were also adopted into Korean cuisine at that time, such as tosirak (the assorted lunch box) and sushi rolled in sheets of seaweed, which was popular in Korea under the name kimbap. |url= https://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap |access-date= 3 May 2021 |archive-date= 18 September 2023 |archive-url= https://web.archive.org/web/20230918140219/https://books.google.com/books?id=tlcOAQAAMAAJ&q=kimbap |url-status= live }}</ref><ref>{{cite book|title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first=Anne|last=Brunner|publisher=Editorial HISPANO EUROPEA|year=2011|isbn=978-84-255-1977-2|url=https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|page=|quote=En Corea, los gimbaps son derivados de los maki sushis japoneses, pero generalmente estan rellenos de arroz con aceite de sesamo y carne. |trans-quote=In Korea, gimbap are derived from the Japanese maki sushi, but gimbap are usually stuffed with rice with sesame oil and meat.|language=es|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|url-status=live}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=[[Encyclopedia of Korean Culture]] |quote=일본음식 김초밥에서 유래된 것으로 |trans-quote=(Gimbap is) derived from Japanese norimaki |language=ko|archive-url=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archive-date=24 March 2012}}</ref><ref>{{cite book|url=https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지|trans-title=Guide To Our Culture: 233 kinds of Korean traditional culture for you to know|author=국립국어연구원 [National Institute of Korean languages]|publisher=학고재 [Hakgojae]|year=2002|isbn=89-85846-97-3|quote=''일본 음식인 김초밥 에서 유래 한 것으로 ''|trans-quote=''(Gimbap is) derived from Japanese norimaki''|language=ko|page=479|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|url-status=live}}</ref> while others argue it is a modernized version of ''bokssam'' from the [[Joseon era]].<ref name="Kim">{{Cite book|title=Yeoryang Sesigi|last=Kim|first=Maesun|year=1819|location=Joseon Korea|script-title=ko:열양세시기(洌陽歲時記)|trans-title=Records of Seasonal Festivities around the Capital}}</ref> The dish is often part of a packed meal, or ''[[dosirak]]'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with ''[[danmuji]]'' (yellow pickled radish) and [[kimchi]]. It is a popular takeout food in South Korea and abroad.<ref name="Alexander">{{Cite news|url=https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|title=UK's new favourite takeaway has been revealed – and it's not what you'd think|last=Alexander|first=Stian|date=21 January 2016|work=[[Daily Mirror]]|access-date=26 February 2017|archive-date=26 September 2018|archive-url=https://web.archive.org/web/20180926051925/https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|url-status=live}}</ref><ref>{{Cite news |last=Prewitt |first=Alex |date=17 March 2025 |title=How Korea's kimbap went from comfort food to global sensation |url=https://www.washingtonpost.com/food/2025/03/17/kimbap-korean-cuisine-globally-popular/ |access-date=15 September 2025 |newspaper=[[The Washington Post]] |url-access=subscription}}</ref>

==Etymology==
''[[Gim (food)|Gim]]'' ({{Lang|ko|김}}) refers to edible seaweed in the genus ''[[Porphyra]]'' and ''[[Pyropia]]''. ''[[bap (food)|Bap]]'' ({{Lang|ko|밥}}) broadly refers to cooked rice. The compound term ''gimbap'' is a [[neologism]]; it was not a part of the Korean language until the 20th century.

The term ''gimbap'' was used in a 1935 Korean newspaper article<ref name="Dong-a">{{Cite news|url=https://newslibrary.naver.com/viewer/index.naver?articleId=1935011500209102020&editNo=2&printCount=1&publishDate=1935-01-15&officeId=00020&pageNo=2&printNo=5070&publishType=00010|script-title=ko:휴지통|date=14 January 1935|work=[[The Dong-A Ilbo]]|access-date=26 February 2017|language=ko|quote=문어 점복에 김밥을 싸먹고 목욕한후 바위등에 누으면 얼화만수——|via=[[Naver]]|archive-date=14 August 2019|archive-url=https://web.archive.org/web/20190814023221/https://newslibrary.naver.com/viewer/index.nhn?articleId=1935011500209102020&editNo=2&printCount=1&publishDate=1935-01-15&officeId=00020&pageNo=2&printNo=5070&publishType=00010|url-status=live}}</ref> but at the time, the [[loanword]] ''norimaki'' was used as well. ''Norimaki'', borrowed from the name of a similar Japanese dish, was part of the Japanese vocabulary that entered into the Korean language during [[Korea under Japanese rule|Japanese occupation]] (1910–1945). The two words were used interchangeably until ''gimbap'' was made the universal term, as part of efforts to clear away remnants of Japanese colonialism and [[Linguistic purism in Korean|purify the Korean language]].<ref name="NIKL2">{{Cite web|url=https://www.korean.go.kr/front/imprv/refineView.do?mn_id=158&imprv_refine_seq=1707|script-title=ko:노리마키(海苔卷)|website=[[National Institute of Korean Language]]|language=ko|access-date=27 February 2017|archive-date=27 February 2017|archive-url=https://web.archive.org/web/20170227062319/http://www.korean.go.kr/front/refine/refineView.do?mn_id=34&refine_seq=455|url-status=live}}</ref>

==History==
[[File:Gimbap 3.jpg|thumb|Sliced gimbap]]
[[File:Gimbap 5.jpg|thumb|Unsliced gimbap with [[sesame]]]]

The origins of gimbap are debated.<ref name=":0">{{Cite web|title=Kimbap: Colorful Korean Rolls Fit for a Picnic {{!}} Institute of Culinary Education|url=https://www.ice.edu/blog/korean-kimbap|access-date=6 March 2021|website=www.ice.edu|date=15 July 2020|archive-date=13 April 2021|archive-url=https://web.archive.org/web/20210413115409/https://www.ice.edu/blog/korean-kimbap|url-status=live}}</ref> One commonly accepted theory suggests that the dish is derived from the introduction of the Japanese [[sushi]] variant [[makizushi]] to Korea during the Japanese occupation of Korea. During that period, Korean cuisine adopted Western food and drink, as well as some Japanese food items such as [[bento]] ([[dosirak]] in Korean) or sushi rolled in sheets of seaweed.<ref name="levinson encyc"/><ref>{{cite book|title=Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking|first=Anne|last=Brunner|publisher=Editorial Hispano Europea|year=2011|isbn=978-84-255-1977-2|url=https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|page=|quote=En Corea, los gimbaps son derivados de los maki sushis japoneses, pero generalmente estan rellenos de arroz con aceite de sesamo y carne. [In Korea, gimbaps are derived from the Japanese maki sushi, but they are usually stuffed with rice with sesame oil and meat.]|language=es|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=WbdomL8utOIC&q=gimbaps+maki&pg=PT21|url-status=live}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|script-title=ko:김밥 |trans-title=Gimbap |publisher=[[Encyclopedia of Korean Culture]] |quote=일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki] |language=ko|archive-url=https://web.archive.org/web/20120324223631/http://100.nate.com/dicsearch/pentry.html?s=K&i=244176&|archive-date=24 March 2012}}</ref><ref>{{cite book|url=https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|script-title=ko:우리 문화 길라 잡이: 한국인 이 꼭 알아야할 전통 문화 233가지|trans-title=Guide to Our Culture: 233 kinds of Korean traditional culture for you to know|author=국립국어연구원 [National Institute of Korean languages]|publisher=학고재 [Hakgojae]|year=2002|isbn=89-85846-97-3|quote=일본 음식인 김초밥 에서 유래 한 것으로 [(Gimbap is) derived from Japanese norimaki]|language=ko|page=479|access-date=3 May 2021|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140220/https://books.google.com/books?id=iFZKAQAAIAAJ&q=%22%EA%B9%80%EC%B4%88%EB%B0%A5%22+%22%EA%B9%80%EB%B0%A5%22|url-status=live}}</ref> Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.<ref>[http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html 日?フ?ズ株式?社] {{Webarchive|url=https://web.archive.org/web/20140819125725/http://s03.megalodon.jp/2009-0616-1749-47/www.nisshin-foods.co.jp/frozen/column/column05_1.html |date=19 August 2014 }} フ?ドジャ?ナリスト 平松洋子「''日本から韓?へ?わった食べ物''」</ref><ref name=nishi>''日本の太?きが由?で、近代以降に韓?でも食べられるようになりました.''[http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html 2005年5月13日 西日本新聞] {{Webarchive|url=https://web.archive.org/web/20140819130006/http://s03.megalodon.jp/2009-0705-0210-14/www.nishinippon.co.jp/news/World/Asia/hangryu/issue/c/8.html |date=19 August 2014 }}</ref> This theory is supported by a newspaper from 1935, in which the term ''gimbap'' first appeared in Korea.<ref name="Dong-a"/>

An alternative theory, suggested in the ''[[Encyclopedia of Korean Culture]]'', published by the [[Academy of Korean Studies]], is that the food was developed from the long-established local tradition of rolling ''bap'' (cooked rice) and ''[[banchan]]'' (side dishes) in ''gim''.<ref name=":0" /><ref name="Gim">{{Cite web|last=Kim|first=Chun-ryun|url=https://encykorea.aks.ac.kr/Article/E0009172|date=18 August 2015|website=[[Encyclopedia of Korean Culture]]|language=ko|script-title=ko:김밥|access-date=26 February 2017|archive-date=18 September 2023|archive-url=https://web.archive.org/web/20230918140222/https://encykorea.aks.ac.kr/Article/E0009172|url-status=live}}</ref><ref>{{Cite web|date=14 August 2018|title=What is the origin of kimbap?|url=https://behgopa.com/2018/08/1.html|access-date=6 March 2021|website=behgopa|language=en-US|archive-date=17 August 2021|archive-url=https://web.archive.org/web/20210817072833/https://behgopa.com/2018/08/1.html|url-status=dead}}</ref> Production of ''[[Gim (food)|gim]]'' in [[Gyeongsang Province|Gyeongsang]] and [[Jeolla Province|Jeolla]] provinces is reported in books from the fifteenth century, such as ''Kyŏngsang-do chiriji'' (''Geographic Gazetteer of Kyŏngsang Province'') and ''[[Sinjŭng Tongguk yŏji sŭngnam]]''.<ref name="Ha">{{Cite book|title=Gyeongsang-do Jiriji|last1=Ha|first1=Yeon|last2=Geum|first2=Yu|last3=Gim|first3=Bin|year=1425|location=Joseon Korea|language=ko|script-title=ko:경상도지리지(慶尙道地理志)|trans-title=Geography of Gyeongsang Province}}</ref><ref name="Yi">{{Cite book|url=https://www.krpia.co.kr/knowledge/itkc/detail?artClass=MK&artId=kc_mk_g012|title=Sinjŭng Tongguk yŏji sŭngnam|last=Yi|first=Haeng|year=1530|location=Joseon Korea|script-title=ko:신증동국여지승람(新增東國輿地勝覽)|trans-title=Revised Augmented Survey of the Geography of Korea|orig-date=1481|access-date=22 April 2017|archive-date=27 March 2004|archive-url=https://web.archive.org/web/20040327021316/http://www.nisshin-foods.co.jp/frozen/column/column05_1.html|url-status=live}}</ref> ''Yŏryang Sesigi'' (열양세시기), a Joseon book written in 1819 by {{ill|Kim Mae-sun|ko|김매순}} ({{Korean|hangul=김매순|hanja=金邁淳|labels=no}}), refers to cooked rice and filling rolled with gim as ''bokssam'' ({{lang|ko|복쌈}}; transcribed using the [[hanja]] {{Lang|ko|縛占}}, pronounced ''bakjeom'' in Korean).<ref name="Kim" /><ref name="Bak">{{Cite news|last=Park|first=Jung-bae|url=https://www.chosun.com/site/data/html_dir/2016/10/12/2016101200223.html|title=[박정배의 한식의 탄생] 1819년엔 '福쌈'이라 불려... 이젠 프리미엄 김밥도|date=12 October 2016|work=[[The Chosun Ilbo]]|access-date=26 February 2017|language=ko|archive-date=12 October 2016|archive-url=https://web.archive.org/web/20161012155755/http://news.chosun.com/site/data/html_dir/2016/10/12/2016101200223.html|url-status=live}}</ref>

Regardless, ''gimbap'' and ''makizushi'' now refer to distinct dishes in Japan and Korea: the former called ''kimupapu'' ({{Lang|ja|キムパプ}}) in Japanese and the latter called ''gimchobap'' ({{Lang|ko|김초밥}}; "gim sushi") or ''norimaki'' ({{Lang|ko|노리마키}}) in Korean. Gimbap is usually seasoned with sesame oil, while ''makizushi'' is seasoned with [[rice vinegar]].{{citation needed|date=May 2022}}

==Ingredients and preparation==
[[File:Kimbap -Korean sushi- (6380679527).jpg|thumb|Finished gimbap]]

''[[Gim (food)|Gim]]'' and ''bap'' are the two basic components of gimbap. While [[Japonica rice|short-grain]] [[white rice]] is most commonly used, short-grain [[brown rice]], [[black rice]], or other grains may also serve as the filling.{{citation needed|date=May 2022}}

Some varieties of gimbap include cheese, spicy cooked squid, [[kimchi]], [[luncheon meat]], [[pork cutlet]], pepper, or spicy tuna. The ''gim'' may be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating, which allows stale gimbap to be eaten.<ref>{{Cite web |script-title=ko:[호텔앤레스토랑] [Dining Story] 우리의 소울 푸드, 김밥의 모든 것, 김밥 재료의 탄생부터 현재까지 |url=http://www.hotelrestaurant.co.kr/news/article.html?no=10682 |access-date=23 March 2024 |website=www.hotelrestaurant.co.kr |language=ko}}</ref>

Fillings vary, often with vegetarian and vegan options.<ref name="Goldberg">{{Cite news|url=http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/|title=Asia's 10 greatest street food cities|last=Goldberg|first=Lina|date=23 March 2012|work=[[CNN]]|access-date=11 April 2012|archive-date=10 May 2016|archive-url=https://web.archive.org/web/20160510033242/http://travel.cnn.com/explorations/eat/asia-street-food-cities-612721/|url-status=dead}}</ref> Popular ingredients include ''[[danmuji]]'' (yellow pickled radish), ham, beef, [[imitation crab meat]], [[egg strips]], kimchi, [[bulgogi]], spinach, carrot, [[Arctium lappa|burdock]] root, cucumber, canned tuna, or ''[[kkaennip]]'' (perilla leaves).<ref name="Cho 2021">{{cite web | last=Cho | first=Joy | title=Kimbap: Colorful Korean rolls fit for a picnic | website=[[Salon (website)|Salon]] | date=3 January 2021 | url=https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ | access-date=13 April 2021 | archive-date=13 April 2021 | archive-url=https://web.archive.org/web/20210413091905/https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ | url-status=live }}</ref><ref name="Kwak 2020">{{cite web | last=Kwak | first=Darun | title=Kimbap Recipe | website=[[NYT Cooking]] | date=9 September 2020 | url=https://cooking.nytimes.com/recipes/1021373-kimbap | access-date=13 April 2021 | archive-date=13 April 2021 | archive-url=https://web.archive.org/web/20210413092325/https://cooking.nytimes.com/recipes/1021373-kimbap | url-status=live }}</ref>

To make the dish, ''gim'' sheets are toasted over low heat, cooked rice is lightly seasoned with salt and sesame oil, and vegetable and meat ingredients are seasoned and stir-fried or pan-fried. The toasted ''gim'' is then laid on a ''gimbal''—a bamboo gimbap roller—with a thin layer of cooked rice placed evenly on top. Other ingredients are placed on the rice and rolled into a cylindrical shape, typically {{Convert|3-4|cm}} in diameter. The rolled gimbap is then sliced into bite-sized pieces.<ref name="KFF">{{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=837|title=gimbap|website=Korean Food Foundation|script-title=ko:김밥|access-date=22 April 2017|archive-date=16 April 2015|archive-url=https://web.archive.org/web/20150416112409/http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=837|url-status=dead}}</ref>

<gallery>
Gimbal (bamboo gimbap roller).jpg|''Gimbal'', bamboo gimbap roller
Ingredients for Gimbap.jpg|Ingredients for gimbap
Gimbal (bamboo gimbap roller) 2.jpg|Arranging the ingredients
Gimbal (bamboo gimbap roller) 3.jpg|Rolling gimbap
gimbap_with_meat.png|Gimbap with meat
</gallery>

==Variants==
[[File:Chungmu gimbab.jpg|thumb|''Chungmu-gimbap'']]
[[File:Gimbap 9.jpg|thumb|Vegetable gimbap]]
* ''[[Chungmu-gimbap]]'' ({{lang|ko|충무김밥}}) — originating from the seaside city of [[Tongyeong|Chungmu]] (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. It is served with spicy ''ojingeo-muchim'' (squid salad) and ''seokbakji'' (radish kimchi).<ref name="Doo">{{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|title=Chungmu-gimbap|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:충무김밥|access-date=19 May 2017|archive-date=12 May 2021|archive-url=https://web.archive.org/web/20210512150227/https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813190|url-status=live}}</ref>
* ''[[Mayak-gimbap]]'' ({{lang|ko|마약김밥}}) — a specialty of [[Gwangjang Market]] in Seoul. ''Mayak'' translates as "drug", a reference to its allegedly addictive and concentrated flavour. Small gimbap filled with carrots, spinach, and ''danmuji'' (yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce, made from soy sauce and mustard.
* ''[[Samgak-gimbap]]'' ({{lang|ko|삼각김밥}}) — literally "triangle-shaped gimbap". This variety is similar to Japanese ''[[onigiri]]'' and is sold in convenience stores in South Korea.<ref>{{Cite news|last=Choi|first=Hyun-joo|url=https://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3033497|title=Republic of convenience stores|date=18 May 2017|work=[[Korea JoongAng Daily]]|access-date=19 May 2017|archive-date=19 May 2017|archive-url=https://web.archive.org/web/20170519120738/http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3033497|url-status=live}}</ref> Fillings vary greatly; the expiration date is one day; it typically provides between {{convert|140|and|200|kcal|kJ|order=flip|round=50}} of food energy.<ref>{{Cite journal |last1=이 |first1=채림 |last2=김연호 |last3=하상도 |last4=윤요한 |last5=윤기선 |date=20 December 2020 |script-title=ko:즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구 |url=https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |journal=한국식품과학회지 |language=ko |volume=52 |issue=6 |pages=661–669 |issn=0367-6293 |archive-date=23 March 2024 |access-date=23 March 2024 |archive-url=https://web.archive.org/web/20240323071617/https://www.dbpia.co.kr/Journal/articleDetail?nodeId=NODE10507523 |url-status=live }}</ref>
* ''[[Nude gimbap]]'' ({{lang|ko|누드김밥}}) — unlike traditional gimbap, while the ingredients of nude gimbap go inside the gim, the rice wraps around the outside, similar to a [[California roll]]. However, unlike a California roll, nude gimbap still uses traditional gimbap ingredients.
* ''[[Yukhoe gimbap]]'' ({{lang|ko|육회김밥}}) — this variety is similar to the Japanese raw seafood ''makizushi'' but uses [[yukhoe]]—a Korean raw meat dish with pickled radish, [[perilla frutescens|kkaennip]], and [[scallion]].
* ''[[Memil gimbap]]'' ({{lang|ko|메밀김밥}}) — this variety uses buckwheat noodles instead of rice.

==See also==
{{Portal|South Korea|Food}}
* ''[[Jumeok-bap]]''
* ''[[Ssam]]''

==References==
{{Reflist}}

==External links==
* {{Wikibooks inline|김밥}}

{{Korean food and drink}}
{{Rice dishes}}

[[Category:Korean cuisine]]
[[Category:Korean rice dishes]]
[[Category:Gimbap]]