Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered Kimbap from the K Dosirak stall, it cost RM15.00 per box. This is a beloved Korean dish made from steamed rice and assorted ingredients rolled in seaweed (gim) and sliced into bite-sized pieces.
Inside each slice, you can see yellow pickled radish (danmuji), egg strips, Crab stick, Carrot, cucumber, Purple cabbage, Seasoned burdock root (ueong) and ham meat.
The roll is wrapped in toasted seaweed and sprinkled with sesame seeds, giving a nutty aroma that complements the rice’s light seasoning of sesame oil and salt.
Kimbap has its origins in early 20th-century Korea, likely influenced by Japan’s norimaki sushi during the colonial era. However, it evolved into a uniquely Korean food with distinct flavors and preparation methods. Unlike sushi rice (which is seasoned with vinegar), Kimbap rice is mixed with sesame oil and salt, giving it a fragrant, savory profile rather than a tangy one.
It became popular as a portable, complete meal — ideal for picnics, school lunches, and travel. Over time, regional and modern variations emerged, including tuna mayo kimbap, bulgogi kimbap, and vegetarian options.
Today, Kimbap is a comfort food symbolizing convenience, care, and togetherness in Korean culture — often packed lovingly in lunchboxes (dosirak, 도시락) for family members.
