Kimbap (Korean Seaweed Rice Rolls)
Kimbap: sesame-seasoned rice and colourful fillings of egg, spinach, carrot, pickled radish and ham rolled in seaweed. A classic Korean lunch and picnic food.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 5 min total 4 rolls (about 40 pieces)Intermediate
Photo: manda_wong · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Kimbap (also spelled gimbap) is a beloved Korean lunch and picnic food: seasoned rice and colourful fillings rolled up in sheets of roasted seaweed and sliced into bite-sized rounds.
Unlike sushi, kimbap rice is seasoned with sesame oil and salt rather than vinegar, and the fillings are usually cooked. Each component is simple; together they make a beautiful, portable lunch.
Equipment you'll need
- Bamboo rolling mat
- Saucepan with a lid or rice cooker
- Nonstick skillet
- Sharp knife
Tips for success
- Use warm (not hot) rice; it spreads easily and sticks to the seaweed.
- Wipe the knife with a damp cloth between cuts for clean slices.
- Kimbap is meant to be eaten at room temperature on the day it is made; keep it cool and eat within a few hours.
Substitutions and variations
- Use bulgogi beef, tuna mayo or fried tofu instead of ham.
- Swap the pickled radish for pickled cucumber.
- Leave out the ham and egg and add more vegetables for a vegan roll.
Storage and reheating
To store: Kimbap is best the day it is made. Refrigerated rice hardens; if you must store it, wrap tightly and refrigerate for up to 1 day.
To reheat: Dip leftover slices in beaten egg and pan-fry until golden, a popular Korean way to revive day-old kimbap.
Recipe
Kimbap (Korean Seaweed Rice Rolls)
Kimbap: sesame-seasoned rice and colourful fillings of egg, spinach, carrot, pickled radish and ham rolled in seaweed. A classic Korean lunch and picnic food.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Yield
- 4 rolls (about 40 pieces)
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Rice
Fillings
To roll
Instructions
Step 1: Cook and season the rice
Rinse the rice, then cook with the water: bring to a boil, cover and simmer on low for 15 minutes, then rest for 10 minutes. Gently fold in the sesame oil and salt and let cool until just warm.
Step 2: Make the egg strips
Cook the beaten egg as a thin omelette in the oiled skillet over low heat, then cut into long strips.
Step 3: Cook the vegetables
Stir-fry the carrot in the skillet for 1 to 2 minutes until just softened. Blanch the spinach for 30 seconds, rinse in cold water, squeeze dry and season with sesame oil and salt.
Step 4: Spread the rice
Place a sheet of seaweed, shiny side down, on the bamboo mat. Spread about a quarter of the rice evenly over it, leaving a 1-inch strip uncovered at the far edge.
Step 5: Add fillings and roll
Line up the egg, carrot, spinach, radish and ham across the rice near you. Using the mat, roll up tightly, pressing as you go, and seal the edge with a few grains of rice.
Step 6: Slice
Brush the rolls lightly with sesame oil, sprinkle with sesame seeds and slice into 1/2-inch rounds with a sharp, damp knife.
Cuisine: Korean · Course: Lunch
Estimated nutrition per serving
- Calories
- 390
- Protein
- 14 g
- Fat
- 8 g
- Carbs
- 66 g
- Fibre
- 2 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/kimbap
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