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)
This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.