Kimbap - Seaweed Rice Roll (2024)

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Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that’s rolled in dried seaweed (kim). This is the most authentic and classic Kimbap recipe that was my childhood favorite.

Kimbap - Seaweed Rice Roll (1)

So what does Kimbap – Seaweed Rice Roll remind me of? Picnics (소풍 sopung)!!! School picnic was probably my most favorite day of all my school days when I was little. When it was time for school picnic, I could hardly sleep the night before because I was so excited. Now, mind you, the excitement had nothing to do with any of the fun(?) games that were played at these picnics. Actually, I hated the games because I was terrible at them and I was always the slowest. I usually came in last for every race or game. But just the thought of sitting under a tree with all my friends and eating all the yummy foods was exciting enough to keep me awake.

Kimbap (김밥) or Gimbap, Yubu chobap(유부초밥), myeolchi bokkeum ( 멸치볶음)and jangjorim (장조림)were all.. oh so perfect.. for picnics. But now that I think about it, I liked my brother’s picnics even BETTER because then I could just go with mom, eat Kimbap for lunch, relax and do nothing else. No stressing out about having to play games which was a must at my own school picnic. Drop the Handkerchief (손수건 돌리기 sohnsugeon dolighee) was one game we ALWAYS played and I HATED IT!!! I was always the slowest runner in the class… I was never any good at these games and often times, when I lost, they made me sing in front of the class which was simply mortifying. Wow.. this brings back memories..

Enough..Let’s get back to Kimbap!

What is Kimbap

So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Joseon dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim. I guess no one can say for sure.

Kimbap variations

The ingredient that goes into Kimbap totally varies from family to family but I’d say these 3 are the most common versions that I ate throughout my childhood.

  1. our family version: ground beef + spinach + carrots + egg + danmuji
  2. burdock root version: ground beef + burdock root + carrots + cucumber + egg + danmuji
  3. quick and instant version: ham/fish cake+ carrot + cucumber + egg + danmuji

I like version 1 and 2. I don’t like 3 because it uses instant meat and also it just does not taste as good. Since then there are now so many new combinations – some that include pork bulgogi and even American cheese.

During my stay in Korea, my favorite Kimbap place was Kim seon saeng (김선생). It’s a franchise but they had one of the best kimbap and used organic ingredients, so it was even better. Recipe below has ingredients enough to make 2 kinds of kimbap. You can omit burdock root and cucumber OR omit spinach instead.

  • Rice variation – Season rice with just sesame oil and salt instead of vinegar+sugar
  • Use bulgogi, pork bulgogi instead of ground beef

Tips for Serving, Storage and Reheating

  • Serve with some miyeok guk or miso soup
  • Kimchi, myeolchi bokkeum, jangjorim all go great with Kimbap!
  • Store leftover in the fridge within a few hours
  • REHEAT for Burnt Rice flavor!
    • Method 1 – Pan-fry it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way it becomes crusty and nutty on the outside and warm and soft on the inside.
Kimbap - Seaweed Rice Roll (2)
  • Method 2 – Beat some eggs and dip and coat each kimbap piece with egg and pan-fry like jeon
  • How to make Kimbap

    Servings 4 Prep: 30 min Cooking Time: 30 min Difficulty: Moderate

    Ingredients are listed in Recipe Card below

    Step-by-Step instructions

    1. Wash rice and cook (use less water than usual to make drier rice).
    2. Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
    Kimbap - Seaweed Rice Roll (3)
  • Cut burdock into thin strips –
  • Kimbap - Seaweed Rice Roll (4)
  • In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
  • Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
  • Kimbap - Seaweed Rice Roll (5)
  • Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
  • Kimbap - Seaweed Rice Roll (6)
  • Julienne cucumbers and carrots. I used color carrots again 🙂 Purple and orange. They are yummy and good for you!
  • Kimbap - Seaweed Rice Roll (7)
  • Sauté carrots in oil and season with salt. Cool.
  • Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
  • Kimbap - Seaweed Rice Roll (8)

    Fold both sides (1/3 width) into the center.

    Kimbap - Seaweed Rice Roll (9)

    If this is too much trouble, you can also just use a smaller pan and make thicker round omelette without folding over. The reason for folding here is twofold :), one to make it into a rectangular shape and the other is to make it thicker.

  • Once omelette has cooled down, cut into strips.
  • Kimbap - Seaweed Rice Roll (10)
  • By now, the rice should be cooked. Mix vinegar, sugar, salt and season the rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
  • Kimbap - Seaweed Rice Roll (11)
  • Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
  • Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some kimbap!
  • Kimbap - Seaweed Rice Roll (12)
  • The hardest part about kimbap is making the roll. It will take a few tries to perfect it. Don’t be discouraged if it comes out too loose in the beginning or if you end up with lazy eyed kimbap (where the stuffing is off center! Don’t worry, the taste is still going to be good 😉 ). The best way to learn is to watch my Gimbap Video below. The stuffing is a little different – I use cucumbers instead of spinach in the video but the rest is the same!
  • Finish by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
  • Cut kimbap into 3/4 in (2 cm) thickness. Wipe your knife with water or sesame oil before cutting to keep your knife from getting too sticky. Repeat every few slices.
  • Kimbap - Seaweed Rice Roll (13)
  • Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve.
  • Kimbap - Seaweed Rice Roll (14)

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    5 from 3 votes

    Kimbap - Seaweed Rice Roll (15)

    Kimbap or Gimbap – Seaweed Rice Roll

    So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Chosun dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.

    Prep: 30 minutes minutes

    Cook: 30 minutes minutes

    Total Time: 1 hour hour

    serves: 4 people

    Ingredients

    • 3 Cup short grain rice (uncooked)

    seasoning for rice:

    • 2 Tbsp rice vinegar
    • 4 tsp sugar
    • 1 tsp Sea Salt (Trader Joe’s)

    Spinach

    • 1 bunch spinach
    • 1/3 tsp salt
    • 1 tsp crushed sesame seeds
    • 1 tsp sesame oil
    • 1 cucumber – optional

    Carrot

    • 1 carrot
    • 1 Tbsp oil
    • salt

    Burdock roots (wooeong) – optional -:

    • 1 burdock root
    • 1 cup water
    • 2 Tbsp dark soy sauce (jinkanjang)
    • 2 Tbsp sugar
    • 1 Tbsp mirin or rice wine

    Egg

    • 4 eggs
    • 1 pinch salt

    Ground beef

    • 8 oz ground beef
    • 3 tsp dark soy sauce (jinkanjang)
    • 1 Tbsp rice wine
    • 1 Tbsp sugar
    • 1 tsp honey
    • 1 Tbsp chopped garlic
    • 1 tsp sesame oil
    • 1/8 tsp black pepper
    • 6 sheets nori (dried seaweed, gim)
    • 1 pack pickled daikon radish (daanmuji)

    US CustomaryMetric

    Instructions

    • Wash rice and cook (use less water than usual to make drier rice).

    • Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.

      Kimbap - Seaweed Rice Roll (16)

    • Cut burdock into thin strips.

      Kimbap - Seaweed Rice Roll (17)

    • In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.

    • Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.

      Kimbap - Seaweed Rice Roll (18)

    • Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.

      Kimbap - Seaweed Rice Roll (19)

    • Julienne cucumbers and carrots.

      Kimbap - Seaweed Rice Roll (20)

    • Sauté carrots in oil and season with salt. Cool.

    • Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.

      Kimbap - Seaweed Rice Roll (21)

    • Fold both sides (1/3 width) into the center and make an omelette.

      Kimbap - Seaweed Rice Roll (22)

    • Once omelette has cooled down, cut into strips.

      Kimbap - Seaweed Rice Roll (23)

    • Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.

      Kimbap - Seaweed Rice Roll (24)

    • Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.

    • Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!

      Kimbap - Seaweed Rice Roll (25)

    • Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.

    • Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.

    • Cut kimbap into 3/4 in (2 cm) thickness.

      Kimbap - Seaweed Rice Roll (26)

    Tips & Notes:

    • Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve.
    • Serve with somemiyeok gookor miso soup
    • Kimchi,myeolchi bokkeum,jangjorimall go great with Kimbap!
    • Store leftover infridgeandreheat
      • The most delicious way to do this is by pan-frying it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way you can eat Kimbap toasty and nutty on the outside and warm and soft on the inside.

    VARIATIONS

    • Season rice with just sesame oil and salt instead of vinegar+sugar
    • Usebulgogi,pork bulgogiinstead of ground beef

    Nutrition Information:

    Calories: 936kcal (47%)| Carbohydrates: 150g (50%)| Protein: 30g (60%)| Fat: 22g (34%)| Saturated Fat: 6g (38%)| Cholesterol: 203mg (68%)| Sodium: 1651mg (72%)| Potassium: 1086mg (31%)| Fiber: 8g (33%)| Sugar: 20g (22%)| Vitamin A: 11015IU (220%)| Vitamin C: 30.2mg (37%)| Calcium: 162mg (16%)| Iron: 11.4mg (63%)

    Author: JinJoo Lee

    Course:Main Course, rice

    Cuisine:Korean

    Keyword:gluten free, korean rice roll, lunchbox, sushi roll

    KoreanCategory:Bap (밥)

    Gimbap - Korean Seaweed Rice Roll

    Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

    Here’s my video on how to make Gimbap-

    Gimbap - Korean Seaweed Rice Roll

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    33 Comments
    1. Kimbap - Seaweed Rice Roll (31)Emily Hemingway Kim says

      Kimbap - Seaweed Rice Roll (32)
      yum! I do need more practice with rolling. 🙂

      I am curious, do you make your own danmuji? I would like to make it at home as well.
      JinJoo, thank you for all your delicious recipes!

      Reply

      • Kimbap - Seaweed Rice Roll (33)JinJoo says

        Hi Emily, yes, practice makes perfect. Just don’t lose the tension of the mat and try to just hold things tightly the first time you roll. I don’t make my Danmuji myself but I should!! I know I hate that they keep using saccharin or artificial sweeteners in it. Thank you!

        Reply

    2. Kimbap - Seaweed Rice Roll (34)Sue says

      Kimbap - Seaweed Rice Roll (35)
      Great recipe. Do you have a vegetarian recipe?

      Reply

      • Kimbap - Seaweed Rice Roll (36)JinJoo says

        Hi Sue, if you want to make a vegetarian version, just omit the beef and the egg. Use pan-fried tofu instead of beef and add the rest and it should still be yummy!

        Reply

    Older Comments

    Kimbap - Seaweed Rice Roll (2024)

    FAQs

    How do you make kimbap not fall apart? ›

    Spread rice on about 3/4 of the seaweed sheet and then place all the veggies in the middle. Make sure that they all cover the length of the seaweed sheet. Make sure to roll it tightly so it won't fall apart. And make sure the ingredients stay inside the rice layer.

    What is the most popular kimbap? ›

    Mayak kimbap – this is the most popular variety of kimbap. This mini kimbap is like the traditional kimbap, with all the usual fillings (rice and pickled veg wrapped in seaweed) but it's never sliced. So it remains in a long roll (but mini in size).

    How many calories in a kimbap roll? ›

    439 Calories

    How healthy is kimbap? ›

    A nutrient-rich and balanced meal

    Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

    Why does my kimbap fall apart? ›

    The most common reason most rolls fall apart is that they're overstuffed. Usually, the culprit is too much rice.

    How do you keep kimbap moist? ›

    To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into ½-inch pieces. Serve and enjoy!

    What is the difference between kimbap and gimbap? ›

    Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like Japanese sushi rolls but, in truth, are nothing like sushi. Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion.

    Is kimbap cheaper than sushi? ›

    Kimbap is a popular to-go snack in Korea as it's easy to eat on the move. The ingredients used in kimbap are more common and accessible than sushi-grade raw fish and roes, making them an affordable food for all.

    What do Koreans eat with kimbap? ›

    You might be asking yourself what to eat kimbap with, say, at your next picnic. You can't go wrong pairing it with classic Korean sides such as kimchi or pickled vegetables.

    What is the healthiest thing to order at a Korean restaurant? ›

    The traditional Korean diet is healthy. It's centered around vegetables, fermented foods like kimchi, soups, rice, and meat or seafood. Healthy Korean food choices include kimchi, seasoned or steamed vegetable side dishes, bibimbap, and konggusku, among many others.

    Is kimbap served hot or cold? ›

    Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

    Which is better kimbap or Sushi? ›

    While they're both rolled and dried seaweed sheets, sushi rolls are typically seasoned with rice vinegar, while kimbap is mixed with sesame oil. Probably the most major difference between the 2. is that sushi roll will use raw fish.

    Do people eat kimbap for breakfast? ›

    These places are usually open 24 hours, which means kimbap is fine for breakfast. Although you needn't limit yourself: There are also hot spicy broths made from kimchi and soft tofu, sundubu jjigae, or doenjang (Korean miso), as well as tteokguk, a soup laden with chewy Korean rice cakes.

    Can you eat kimbap for breakfast? ›

    Korean Egg Roll Kimbap. A delicious savoury egg omelette with ham, garlic chives and carrots wrapped in sesame flavoured rice and seaweed. Perfect for breakfast, lunch, dinner or as a snack.

    How do you make kimbap fresh again? ›

    🍳 All you have to do is pan-fry them in hot oil, until they're sizzling and crispy! It's sooo delicious that sometimes we leave Kimbap out just so we can do this!

    How do you roll sushi without it falling apart? ›

    The secret to preventing your maki roll from unraveling is using your thumb to squish a few grains of rice along the sealing edge of the nori. This will stick things together.

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