This recipe for kimbap (Korean seaweed rice rolls) is my mother’s. Here are step-by-step instructions to make home preparation easy.
When I go to Korean stores, I often pick up a package of store-made kimbap, or Korean seaweed rice rolls, to eat in the car driving back home. Then, I usually regret it because it is not nearly as good as homemade kimbap, especially the kind my mother used to make.
Kimbap (gimbap, 김밥) might seem like a labor intensive food, due to all the ingredients you have to prepare separately. However, it is not as bad as you think, and the outcome is rewarding.
These Korean seaweed rice rolls are very versatile. They are a perfect finger food, so it’s great for a meal-on-the-go. You can also feed a person or a crowd at a party, depending on how many you want to make.
Kimbap travels well. As a result, they will look beautiful at a potluck party or on your picnic table. In fact, kimbap is widely popular as a picnic food in Korea. From the young to the “young at heart,” everyone loves kimbap and enjoys it anytime, anywhere.
I want to share my mother’s recipe for traditional kimbap. Her recipe is one of my easy Korean recipes for kimbap. You can see that it has a beautiful, defined look because of the pattern created by the rice and the combination of ingredients. There’s a trick how to accomplish that look.
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