김밥

Korean

Etymology

From 김 (gim, “a type of seaweed”) +‎ 밥 (bap, “rice”). First used in the 20th century (by 1935), and became the standard term after the Japanese occupation.

Pronunciation

(SK Standard/Seoul) IPA^(key): [ˈki(ː)mp͈a̠p̚]
Phonetic hangul: [김(ː)빱]
- Though still prescribed in Standard Korean, most speakers in both Koreas no longer distinguish vowel length.

Romanizations
Revised Romanization^?	gimbap
Revised Romanization (translit.)^?	gimbab
McCune–Reischauer^?	kimpap
Yale Romanization^?	kīmqpap

Noun

김밥 • (gimbap)

kimbap, gimbap (a Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices)

Synonyms

노리마키 (norimaki) (dated for kimbap, now used only for Japanese norimaki)