Gimbap

Gimbap (also Kimbap, Kim - Bab, Gim - Bab ) is a popular Korean snack that is partially consumed as lunch. It consists of dried laver ( Kor.: Gim ) and rice ( Kor. Bab = cooked rice ), and depending on the variation of other ingredients such as bulgogi, spinach, pickled radish ( Kor.: Danmuji 단무지 ) and omelette. The Korean " gim " is similar in color and taste very Japanese " nori ".

There are a variety of ingredients that can be added to the Gimbap in many different combinations ( such as sesame leaves, tuna, cheese, fish eggs, crab meat ). It is then rolled and cut the rolls into bite size pieces. These are then eaten with chopsticks.

Comparison with Japanese dishes

In Western eyes Gimbap similar at first glance, Japanese maki or sushi rolls. Between Japanese sushi rolls and Korean Gimbap However, there are some differences. Thus, Japanese sushi often minimalist ( only about a tuna roll or a pure salmon roll ), while Gimbap contains several of the most diverse ingredients (meat and vegetables). Raw fish ( sashimi) is not used as opposed to sushi at Gimbap usually. Furthermore, it is unusual Gimbap to dip in mulled with wasabi soy sauce like sushi. However Gimbap is served in the German-Korean snacks with wasabi and soy sauce.

There are two compelling theories of the origin of Gimbap. One is that Gimbap its origin from a Korean traditional dish, Bokssam ( 복쌈 ) takes. And the other is that Gimbap was derived in the 20th century by Japanese makizushi.

International Gimbap kitchen

Gimbap there are also many different forms and variations, such as the California Roll, the (mainly Los Angeles ) has been developed by Korean immigrants in the USA and is offered in many sushi restaurants as sushi variation. Also, there is not only Gimbap in roll form, but also in the form of a triangle. First however the Gim is first roasted and brought in a complicated folding in the triangular shape.

Health aspects

Gimbab distinguished primarily by the fact that you can change the filling according to his own taste. Physiologically Gimbap is very high estimate by the moderate compared to other types of algae iodine content of the Gim. Especially in combination with the Gimchi it is therefore an extremely nutritious and healthy dish.