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It's none other than Gimbap.

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Gimbap is super popular in the US these days, but there was a debate in a certain gallery about whether it should be classified as Korean cuisine (Hansik) or Japanese cuisine (Ilshik).

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Since Gimbap originated from the Japanese dish Futomaki, people were arguing back and forth about whether it can be seen as 'pure' Hansik.

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One argument for classifying it as Japanese used Jajangmyeon as an example. Jajangmyeon originated from China's Zhajiangmian, but we categorize it as Chinese food, not Korean. Also, Gimbap uses vinegared rice, which is a signature Japanese cooking technique. Based on these points, they argued Gimbap can't be seen as pure Hansik.

The side arguing that Gimbap is obviously Korean says that Gimbap and Futomaki (Norimaki) only share the method of vinegaring rice and wrapping it in seaweed; the amount of rice and the ingredients used are significantly different. They also argued that if you use the Jajangmyeon logic, most signature Japanese dishes should also be classified as other countries' food.

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Ramen originated from China's Lamian.

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Tonkatsu originated from the German Cutlet (Schnitzel).

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Curry Rice also originated from Indian Curry.

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They even asked if Yakiniku should then be classified as Korean food. The Gimbap dilemma is a tough one for sure.