Go Back
Delicious Kimbap Korean seaweed rice rolls served on a platter.

Kimbap

Kimbap is a vibrant and versatile Korean dish that combines rice and various fillings rolled in seaweed, perfect for picnics or family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces eggs Beaten
  • 1 piece cucumber Cut into thin strips
  • 3 pieces carrots Cut into thin strips
  • 1 piece pickled yellow radish (danmuji/takuan) Cut into thin strips
  • 1 can Spam (lunch meat) Cut into thin strips
  • 2 cups short-grain white rice, cooked Short-grain rice is ideal for this recipe
  • 4 sheets seaweed (gim/nori) For wrapping
  • 1 tablespoon sesame oil Optional, for brushing
  • 1 tablespoon sesame seeds Optional, for garnish

Method
 

Preparation
  1. Beat the eggs in a bowl. Pour into a lightly greased pan over medium heat. Cook until set, then slice them into thin strips.
  2. Cut the cucumber, carrots, pickled radish, and Spam into thin strips. You might want to remove the cucumber seeds for a less watery filling.
  3. Toss the carrot strips with 1 tablespoon of salt, letting them sit for 15 minutes. Afterward, squeeze out the excess liquid and sauté in a pan for about 4 minutes. Remove the carrots.
  4. In the same pan, add vegetable oil and fry the Spam strips for about a minute on each side until golden brown.
Assembling
  1. Place a sheet of seaweed on your bamboo mat. With wet fingers, spread a thin layer of rice on the seaweed, leaving about 1 inch at the top empty.
  2. Line up your cooked ingredients in the center of the rice.
  3. Lift the bamboo mat and carefully fold the rice over the fillings, pressing down as you roll forward to seal. If needed, use grains of rice like glue to keep everything together.
  4. Optionally, brush the roll with sesame oil and sprinkle sesame seeds on top.

Notes

To serve Kimbap, consider pairing it with light soy sauce or spicy mayo for dipping. Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 2 days.