Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
These dishes are commonly served with kimchi and other banchan (side dishes).
Various types of kimchi can be added as well: "nabak kimchi", "dongchimi" or "baechu kimchi".
Pyeonyuk is a usual dish at gimjang, the season of kimchi making.
As for "jeyuk pyeonyuk", it is dipped into the brine of "saeujeot" (fermented salted shrimp) and wrapped with kimchi.
A similar process is used in the traditional production of kimchi.
The meal is usually served with kimchi and a bowl of rice.
Moreover, the museum provides detailed explanations of the process of making kimchi with a diorama for each step.
