A different kind of gimbap with its insides out
Published: 09 Feb. 2011, 19:58
Chungmu gimbap. Provided by the Korea Tourism Organization
Gimbap (rice wrapped in seaweed and stuffed with kimchi, meat or vegetables) is one of Korea’s signature foods, but one variety of gimbap that originated in Tongyeong, South Gyeongsang, has an interesting history.
About 60 or 70 years ago, Tongyeong was the center of all sea lanes to Busan, Yeosu and Geoje Island.
The Tongyeong Excursion Boat Terminal was always crowded with people and local women did brisk business selling snacks such as steamed potatoes, honey buns stuffed with red bean paste, and gimbap.
In Tongyeong, there is an abundance of octopus, so many varieties of gimbap in the area were stuffed with it. But there was one small problem.
Tongyeong is one of the warmest regions in Korea and the often stifling summer heat meant that gimbap would spoil easily.
So one day, a lady who sold snacks came up with an idea to solve the problem. Instead of putting the stuffing in the gimbap, she served it on the side.
She made bite-sized seaweed rolls with plain rice and served it with sliced radish kimchi and a spicy octopus side dish.
The new combination was called Chungmu gimbap, after the old name for Tongyeong.
This variation of gimbap didn’t spoil as easily and was an instant hit with the locals.
It wasn’t long before many of the snack vendors at the Tongyeong pier were selling Chungmu gimbap as well.
Chungmu gimbap came to national prominence in 1980 when it was introduced at Gukpung 81, a cultural fair held in Yeouido.
Originally, snack vendors made several versions of Chungmu gimbap with a variety of seafood but now octopus and squid are the most widely used.
Today, the dish’s home in Hangnam-dong, Tongyeong, has more than 50 Chungmu gimbap restaurants.
Fat Grandma’s Gimbap, which is famous for serving the original version of Chungmu gimbap, is one of the most popular.
By Oh Yoon Contributing writer [estyle@joongang.co.kr]
with the Korea JoongAng Daily
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