Gimbap in Seoul: Types, How to Order Without Ham and a Han River Picnic

Monowar Hossain
Updated September 27, 2026
Korean gimbap
Photo: changupn / Wikimedia Commons, CC0

On a sunny weekend in Seoul, the lawns along the Han River fill with picnic mats. Out of every bag comes the same thing: rolls of gimbap, sliced into neat rounds that show a flower of colour inside, yellow pickled radish, green spinach, orange carrot, a strip of egg.

Gimbap is Korea’s rice roll: seasoned rice and fillings such as pickled radish, spinach, carrot, egg, fish cake, tuna or beef, rolled in dried seaweed (gim), brushed with sesame oil and sliced. It is sold at snack shops, markets and convenience stores all over Seoul, and is the classic picnic food. In 2026 a roll costs roughly ₩3,000–7,000. The basic roll often includes ham, which is pork, but vegetable, tuna and fish-cake versions are common, and most shops will leave the ham out if you ask.

This guide covers the types of gimbap, how to order it without pork, where to buy it, a Han River picnic plan, prices and Korean phrases.

Types of gimbap

GimbapFillingHalal check
Basic (yachae or wonjo)Radish, spinach, carrot, egg, fish cake, often hamAsk to remove ham
Chamchi gimbapTuna mayo with perilla leafUsually pork-free
Chijeu gimbapCheeseUsually pork-free; check for ham
Bulgogi gimbapMarinated beefBeef not halal; marinade may contain rice wine
Mayak gimbapMini rolls with mustard dipping sauce, famous at Gwangjang MarketUsually vegetables only; ask
Chungmu gimbapPlain rice rolls with spicy squid and radish on the sideSeafood; ask about sauces
Triangle samgak gimbapConvenience-store rice triangleRead the label

Halal note: the standard gimbap includes a strip of ham; say haem ppaejuseyo (햄 빼주세요, “please take out the ham”), or choose tuna, cheese or vegetable rolls. Some fillings are cooked in shared pans, and bulgogi is not halal. Seoul’s halal restaurants are clustered in Itaewon. See our halal food travel guide.

Where to buy gimbap

  • Gimbap shops (gimbap-jip) – cheap snack restaurants that roll to order; you can customise fillings.
  • Gwangjang Market – famous for mayak (“addictive”) mini gimbap.
  • Convenience stores – triangle gimbap and rolls; check the label for 햄 (ham) or 돼지고기 (pork).
  • Markets and train stations – ready-rolled for the journey.

A Han River picnic

  1. Buy two or three rolls (tuna, vegetable, cheese) and some fruit.
  2. Take the subway to a Han River park such as Yeouido or Banpo.
  3. Rent or bring a mat; shade tents are common in summer.
  4. Add instant ramyeon from the riverside convenience stores (check labels).
  5. Stay for sunset; Banpo Bridge has a fountain show in the warmer months.

Gimbap vs sushi

They look similar but taste different. Gimbap rice is seasoned with sesame oil and salt, not vinegar, and fillings are mostly cooked or pickled rather than raw fish.

What it costs (2026)

ItemTypical price
Basic gimbap rollAbout ₩3,000–5,000
Tuna or cheese gimbapAbout ₩4,000–7,000
Mayak gimbap (portion)About ₩4,000–6,000
Convenience-store triangleAbout ₩1,200–2,000

Plan your budget with the South Korea food budget calculator.

Korean phrases

KoreanSayMeaning
햄 빼주세요Haem ppaejuseyoPlease take out the ham
참치김밥 하나 주세요Chamchi gimbap hana juseyoOne tuna gimbap, please
돼지고기 들어가요?Dwaejigogi deureogayo?Does it contain pork?
포장이요Pojang-iyoTo take away

Frequently asked questions

What is gimbap?

A Korean rice roll filled with vegetables, egg and fish cake or tuna, wrapped in seaweed and sliced.

Is gimbap halal?

Basic gimbap often includes ham. Ask for it without ham, or choose tuna, cheese or vegetable gimbap.

What is the difference between gimbap and sushi?

Gimbap rice is seasoned with sesame oil and salt, and fillings are cooked or pickled; sushi uses vinegared rice and often raw fish.

How much is gimbap in Seoul?

About ₩3,000–7,000 a roll in 2026.

More from Seoul: Myeongdong street food, halal Korean BBQ and kimchi classes. See all South Korea food guides.

Sources

Monowar Hossain

About the author

Monowar Hossain

Monowar Hossain is FoodsGuider's editor: a linguist from Rajshahi, Bangladesh, who studied at the University of Dhaka, the University of Groningen and Ghent University, and has travelled across Europe, Asia and the Middle East. He writes about eating abroad the way locals do, including what dishes are called and how to order them.

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