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gimbap
Gimbap or kimbap is a Korean dish〔(Kimbap ), excerpt from Andrew J. Luxner's ''American English: A Teachers's Journey in Seoul, South Korea''. Golden Hill Books, San Diego. ISBN 0-9760748-1-8〕 made from steamed white rice (''bap'') and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.〔 (Gimbap ) at Doosan Encyclopedia〕 Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.〔 (Gimbap ) at Encyclopedia of Korean Culture〕
Gimbap was derived from the introduction of Japanese sushi variant norimaki to Korea during the Japanese occupation of Korea (1910-1945), Since then, gimbap has become a distinct dish, often utilizing traditional Korean flavors, as well as sesame oil, instead of rice vinegar.〔(日清フーズ株式会社 ) フードジャーナリスト 平松洋子「''日本から韓国へ伝わった食べ物''」〕〔''日本の太巻きが由来で、近代以降に韓国でも食べられるようになりました。''(2005年5月13日 西日本新聞 )〕 The loan word ''norimaki'', which was borrowed from the Japanese dish that was introduced to Korea, was used along with the term ''gimbap'' to describe the dish until ''gimbap'' was made the universal term, as part of efforts to purify the Korean language.〔(【引用サイトリンク】) ">title= Refined word (purified word) Norimaki() )〕
==Ingredients==
The literal translation of the word gimbap is "seaweed rice". These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh.〔Goldberg, Lina ("Asia's 10 greatest street food cities" ) ''CNN Go''. 23 March 2012. Retrieved 2012-04-11〕
Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots and ''danmuji'' (pickled radish). After the gimbap has been rolled and sliced, it is typically served with ''danmuji''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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