kimbap

American  

[keem-bop] / ˈkimˌbɒp /

Or gimbap

noun

Korean Cooking.

1. boiled short-grain rice seasoned with sesame oil, cooled, and rolled in a seaweed wrapper with stir-fried vegetables and other cooked ingredients, as thin slices of sautéed beef, scrambled egg, canned tuna, or crabmeat, creating a cylinder-shaped roll that is sliced into bite-size pieces.

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Etymology

Origin of kimbap

First recorded in 1965–70; from Korean kimbap, gimbap, equivalent to gim “an edible seaweed, nori” + -bap “cooked rice”

Example Sentences

Appelhans is married to Korean American author Maureen Goo, who provided inspiration to how Rumi is seen practically inhaling a roll of kimbap instead of eating it one at a time in slices.

From Salon

However, the limited series similarly introduces viewers – accustomed to kimbap, ramyeon or bulgogi – to unfamiliar historical dishes: Korean palace cuisine.

From Salon

She loves to eat kimbap and tteokbokki, earns excellent grades in school and has an impeccable sense of fashion.

From Los Angeles Times

Korean food has become so familiar worldwide that Trader Joe’s even carries kimbap, japchae and galbi in its freezer section.

From Salon

“You’d just chug a kimbap like a hot dog.”

From Salon