As the name suggests, this gimbap (kimbap) variety originated in Chungmu—present day Tongyeong City. These simple rolls are prepared with rice that is wrapped in toasted seaweed. Usually thin and almost bite-size, the rolls never include any other additions, and they are always served with radish kimchi and spicy squids.

The story of their origin says that this plain version of gimbap was invented by fishermen’s wives who wanted to give their spouses a nutritious lunch that would not go bad during the long days spent at sea.