김밥

Korean

Etymology

From 김 (gim, “a type of seaweed”) +‎ 밥 (bap, “rice”). First recorded in the Joseon Ilbo (조선일보), 1925, as 김밥 (gimbap).

Pronunciation

• (SK Standard/Seoul) IPA^(key): [ˈki(ː)mba̠p̚]
• Phonetic hangul: [김(ː)밥]
  • 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?	kimbap
Yale Romanization?	kīmpap

• (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)

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

Descendants

• → Japanese: キンパ (kinpa), キムパプ (kimupapu), キムパ (kimupa)
• → English: kimbap, gimbap

See also

• 김쌈밥 (gimssambap) (dated for norimaki)