김밥
Korean
editEtymology
editFrom 김 (gim, “a type of seaweed”) + 밥 (bap, “rice”). First recorded in the Joseon Ilbo (조선일보), 1925, as 김밥 (gimbap).
Pronunciation
edit- (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
edit김밥 • (gimbap)
- 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
editSee also
edit- 김쌈밥 (gimssambap) (dated for norimaki)