Exploring the Latest Gimbap Trends
in the Birthplace of Gimbap
From Pollack Roe to Customization
Gimbap is a staple in Korean picnic lunches and a convenient daily meal option. Among the array of familiar foods for Koreans, gimbap has been steadily gaining popularity in overseas markets. Notably, imported frozen gimbap from Korea made waves in the United States, selling out within two weeks at the Trader Joe's grocery chain and igniting considerable discussion.
Gimbap, a dish crafted by layering rice on laver (paper-thin seaweed), accompanied by vegetables like carrots and spinach, with ham, egg, and pickled radish, then tightly rolled and sliced into bite-sized pieces. While traditional gimbap remains a staple, recent variations have emerged, introducing new ingredients to expand its flavor palette. This article seeks to showcase the latest trends in gimbap, spotlighting its evolution beyond Korea and into the global culinary scene.
Capturing the Essence of the Sea: Pollack Roe Gimbap
In recent years, the popularity of pollack roe has remained steady in Korea. Pollack roe, the eggs of pollack, has surged in popularity, featuring prominently in dishes such as pollack roe pasta, as well as avocado and pollack roe bibimbap, continuing the trend of dishes incorporating pollack roe. This trend has extended to Korean gimbap, where pollack roe has become a sought-after addition.
Originating from Busan, pollack roe gimbap has recently captured attention as a unique variant, amassing a dedicated fan base drawn to its savory and rich taste. The key to crafting pollack roe gimbap lies in delicately layering rice on laver, incorporating various vegetables, layering it with salted pollack roe, and generously adding an egg garnish before rolling it. The mild yet flavorful egg garnish beautifully complements the saltiness of the pollack roe, enhancing the overall taste of the gimbap.
