Known in Korea as gimbap, from gim for "seaweed" and bap for "cooked rice," kimbap is similar to-but decidedly distinct from-a mega-sized maki sushi roll. Whereas maki is typically made with vinegar-seasoned rice and focuses on one filling (like a single variety of vegetable or fish), kimbap is made with sesame oil-seasoned rice, and can contain all kinds of combinations of savory fillings. Trader Joe's Kimbap, for example, takes a veggie-forward approach. Our supplier, a kimbap expert in the Republic of Korea, arranges an assortment of sautéed greens, crunchy root vegetables, and crisp pickles around a base of braised tofu, wraps it all in a layer of rice and seaweed, then slices it into two-or-three-bite-sized rounds. When viewed in cross section, our conveniently quick-cooking Kimbap resembles a marvelous, multi-flavored mosaic. After cooking from frozen for a mere two minutes in the microwave, it can be enjoyed hot or chilled, served as an entrée, side, or snack. While it's flavorful enough to hold its own as a dish, it also accessorizes well with a bit of Sriracha, Gochujang, or Reduced Sodium Soy Sauce. For an even more satisfying textural dimension, we recommend giving each piece a quick pan-fry: two minutes in hot oil per side ought to do the trick.