Gimbap is a very typical picnic food in my hometown, Korea. When students or young adults go to picnic or field trip, they usually bring this food in their lunch box. And this is why sometimes this food refers to mom’s food in one’s childhood. Gim refers to seaweed, and Bap refers to cooked-rice, and these are the main ingredients of it. To make this food, spread cooked rice on the seaweed, put all the ingredients such as pickled radish, ham, cucumber, egg strips, spinach, and carrot, roll and cut. Also, there are a number of variation of ingredients, such as beef bulgogi, kimchi, cheese, which determines the name and the taste of Gimbap. In addition to that, when people make this dish, they also care about the color combination. Since each item has its own color —red carrots, yellow eggs, green spinach, white rice, and black seaweed—and the combination of these harmony appears in the cross-section when you cut, so they usually adjust the number of ingredients and their amount to make it more good looking with vivid and well-distributed color combination. The document was found proving that it has been eaten since the end of the 17th century, and it is still widely beloved. It has been loved as quick meals due to its convenient portability, and nowadays, it has developed into various forms like triangular shape, and mini size.
