Levinson, David; Christensen, Karen. Encyclopedia of Modern Asia: China-India relations to Hyogo. Charles Scribner's Sons. 2002 [2016-06-06]. ISBN 0-684-80617-7. （原始內容存檔於2019-06-20）. This process was initiated during the Japanese occupation (1910-1945), when Western food and drink, such as bread, confectionery, and beer, became popular in Korean cities, and a Western-style food processing industry in Korea began. Some Japanese food items were also adopted into Korean cuisine at that time, such as tosirak (the assorted lunch box) and sushi rolled in sheets of seaweed, which was popular in Korea under the name of kimbap.
Brunner, Anne. Algas/ Algae: Sabores Marinos Para Cocinar/ Marine Flavors for Cooking. Editorial HISPANO EUROPEA. 2011 [2016-06-06]. ISBN 84-255-1977-2. （原始內容存檔於2016-10-10） （西班牙語）. En Corea, los gimbaps son derivados de los maki sushis japoneses, pero generalmente están rellenos de arroz con aceite de sésamo y carne. [In Korea, gimbaps are derived from the Japanese maki sushi, but they are usually stuffed with rice with sesame oil and meat.]
김밥 [Gimbap]. 한국민족문화대백과[Encyclopedia of Korean National Culture]. （原始內容存檔於24 March 2012） （韓語）. 일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki] （頁面存檔備份，存於互聯網檔案館）
