There are countless GIMBAP spots across Korea, and this beloved Korean dish is so popular that there are even Instagram accounts dedicated solely to it.
>Most Koreans have one or two favorite GIMBAP places they swear by, and over time, the ingredients used in GIMBAP have become increasingly diverse.
GIMBAP is thought to have originated from the Japanese NORIMAKI, particularly a variety called FUTOMAKI.
After Korea’s liberation, it gradually transformed through the country’s economic development and became what is now a distinctly Korean dish.
One of the most popular GIMBAP accounts in Korea:
https://www.instagram.com/gimbapzip/
Today’s find is a place called LUCKY GIMBAP, located in DOGOK-DONG, GANGNAM-GU.
>Its name comes from the nearby LUCKY APARTMENT, and the shop has been rolling GIMBAP in this neighborhood for over 30 years—since the apartments were first built. 
There are eight types of GIMBAP on the menu.
>If you mix two fillings, it becomes a Mixed Gimbap (MODEUM GIMBAP); three fillings make it a King Mixed Gimbap (WANG MODEUM GIMBAP).
I ordered the WANG MODEUM GIMBAP, choosing SPICY STIR-FRIED ANCHOVIES, SPAM, and PICKLED CHILI PEPPERS as the fillings.
Usually, when multiple ingredients are used, they’re separated into sections within the roll.
But here, all three fillings are mixed together throughout the entire roll.
Because of this, the GIMBAP is extra thick—each piece is big enough to fill your whole mouth, and a single roll is enough to make you full.
The pickled chili peppers bring a pleasant heat, the stir-fried anchovies add a sweet-and-spicy kick, and the richness of the SPAM balances out the spiciness perfectly.