📝 About This Recipe
Kimbap is Korea's most beloved portable meal, a vibrant mosaic of seasoned rice and colorful vegetables wrapped in crisp roasted seaweed. Unlike sushi, kimbap focuses on the harmony of cooked, savory fillings—crunchy pickled radish, sweet sautéed carrots, and savory protein—all seasoned with the nutty aroma of toasted sesame oil. This recipe delivers a perfectly balanced roll that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Rice Base
- 3 cups Short-grain white rice (cooked and slightly cooled)
- 2 tablespoons Toasted sesame oil (high quality)
- 1/2 teaspoon Fine sea salt
- 1 tablespoon Toasted sesame seeds
The Core Fillings
- 5-6 sheets Gim (Dried Seaweed Sheets) (specifically for kimbap/sushi)
- 5-6 strips Danmuji (Yellow Pickled Radish) (pre-cut or sliced into long batons)
- 2 medium Carrots (julienned into thin matchsticks)
- 1 bunch Spinach (approximately 250g)
- 3 large Eggs (beaten with a pinch of salt)
- 1/2 cup Burdock root (Ueong) (braised/pickled strips)
- 200 grams Bulgogi beef or Spam (cooked and sliced into long strips)
- 1 small Cucumber (seeded and sliced into long thin strips)
Seasoning and Sautéing
- 2 tablespoons Vegetable oil (for frying)
- 1 clove Garlic (minced for the spinach)
- 1 teaspoon Soy sauce (for the carrots)
👨🍳 Instructions
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1
Place the freshly cooked, warm rice in a large bowl. Gently fold in the sesame oil, salt, and sesame seeds using a rice paddle. Cover with a damp cloth to keep it from drying out while you prepare the fillings.
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2
Blanch the spinach in boiling water for 30 seconds. Drain immediately and shock in ice water. Squeeze out all excess moisture, then toss with a pinch of salt, a drop of sesame oil, and the minced garlic.
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3
Heat a lightly oiled non-stick skillet over medium heat. Pour in the beaten eggs and cook into a flat thin omelet. Once set, slide onto a cutting board and slice into long, 1/2-inch wide strips.
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4
In the same skillet, add a touch of oil and sauté the julienned carrots with a pinch of salt and soy sauce for 2-3 minutes until softened but still holding their shape.
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5
If using beef or Spam, cook it in the skillet until browned and slightly crispy. Ensure they are cut into long, uniform strips to make rolling easier.
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6
Prepare your workstation: Place a bamboo rolling mat (gimbap-bal) on a flat surface. Arrange all your prepared fillings (radish, egg, carrots, spinach, meat, cucumber, burdock) in separate piles for easy access.
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7
Place one sheet of seaweed on the bamboo mat, shiny side down, with the textured side facing up. The long side should be parallel to you.
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8
Spread about 3/4 cup of rice evenly over the seaweed, leaving about 2 inches of the top edge bare. Wet your fingers slightly to prevent the rice from sticking to your hands.
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9
Layer your fillings horizontally across the center of the rice. Start with the 'sturdier' items like the pickled radish and egg to create a 'wall' for the smaller vegetable pieces.
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10
Using both hands, lift the bottom edge of the mat and the seaweed. Roll it over the fillings, tucking the edge tightly under the fillings to ensure a firm roll.
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11
Apply firm, even pressure as you continue to roll upward. Dab a tiny bit of water or a few grains of rice along the top bare edge of the seaweed to act as glue, then seal the roll.
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12
Lightly brush the outside of the finished roll with a thin layer of sesame oil for a beautiful sheen and extra flavor.
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13
Use a very sharp knife to slice the roll into 1/2-inch thick rounds. Wipe the knife with a damp cloth between cuts to ensure clean, beautiful slices.
💡 Chef's Tips
Use short-grain 'sushi' rice for the perfect stickiness; long-grain rice will cause the roll to fall apart. Do not overstuff the rolls; leaving that 2-inch gap at the top is crucial for a secure seal. Always squeeze the water out of your vegetables (like spinach and cucumber) thoroughly to prevent a soggy roll. If you don't have a bamboo mat, you can use a piece of parchment paper or even a clean kitchen towel to help guide the roll. For a vegetarian version, replace the meat with seasoned tofu strips or extra braised burdock root.
🍽️ Serving Suggestions
Serve with a side of spicy Tteokbokki (simmered rice cakes)—the spicy sauce is the perfect dip for kimbap. Pair with a hot bowl of Odeng-guk (fish cake soup) for a classic Korean street food experience. Offer a small dish of Danmuji (extra pickled radish) and Kimchi on the side for added crunch and acidity. Enjoy with a cup of warm barley tea (Boricha) to cleanse the palate between bites. Pack into a bento box for the ultimate office lunch or outdoor picnic meal.