Kimbap, also known as Gimbap, is a traditional Korean seaweed rice roll made with rice, vegetables, and a choice of protein. This classic recipe, complete with a step-by-step tutorial, offers an easy way to prepare this flavorful Korean dish, perfect for a quick meal on the go, parties, or picnics.

Kimbap slices beautiful arranged in a serving dish.

Every time I visit a Korean store, I can’t help but grab some store-made kimbap (김밥) – those delightful seaweed rice rolls – for a quick snack on my drive home. Yet, more often than not, I end up wishing I had made them myself.

The taste of homemade kimbap is incomparably better. While it does take a bit of time and effort to prepare them at home, the process isn’t as difficult as it might seem. And it’s fun to make.

Korean seaweed rice rolls stacked together on a wooden board.

I’m excited to share my personal kimbap recipe with you, a cherished family secret handed down from my mother. Her kimbap was famous in our small South Korean town, often winning the first prize for the kimbap taste contest at school picnics.

The secret to its deliciousness is something I’m eager to reveal in this post. I hope you’ll give it a try and find it as enjoyable as I have throughout the years.

Seaweed rice rolls filled with vegetables stacked together.

What is Kimbap?

Kimbap, or gimbap, meaning “seaweed and rice,” is one of the popular Korean foods gaining popularity worldwide. These rice rolls make a quick meal or snack on the go and are also great finger food for parties or outdoor picnics.

Made by rolling rice in a seaweed sheet with classic fillings like tuna, bulgogi, egg and various vegetables. Bulgogi and tuna kimbap are the most popular versions. Despite the variety of ingredients, kimbap is easy and affordable to make, making it perfect for parties or as finger food.

Kimbap vs Sushi

Though kimbap and sushi look alike, they are different. Kimbap, a Korean dish, uses sesame oil and sometimes sugar to season its rice, and the fillings are usually cooked or pickled. Sushi, a Japanese dish, uses vinegar-seasoned rice and often features raw fish.

Kimbap Ingredients

Dried Seaweed Sheets (Gim)

Dried seaweed sheets are for making kimbap.

A key ingredient for kimbap is dried seaweed sheets, called gim. At a Korean grocery store, look for dark, dense, roasted seaweed sheets labeled as gim (김) or nori sheet. Avoid any with red or purple spots, as these indicate the seaweed is old and may not taste good.

Once opened, store leftover seaweed in the freezer to keep it fresh, as it can spoil quickly if exposed to light or moisture.

Traditional Korean seaweed rice roll slices on a serving tray.

Rice

Use short or medium grain white rice for kimbap, as its stickiness helps it adhere to the seaweed sheets better. Cook the rice with slightly less water for the ideal texture.

There are two popular ways to season the rice:

  1. Sesame Oil and Salt: A classic choice that complements the other ingredients well.
  2. Korean plum extract (mashil chung, 매실청) and Salt: A great alternative if you prefer a lighter flavor without the strong aroma of sesame oil, this ingredient makes this kimbap recipe stand out from the others. I urge you to try it.

Kimbap fillings

Classic kimbap filling ingredients.
  • Vegetables: Cooked and seasoned carrots and spinach add vibrant color, texture, and nutrients, while pickled daikon (takuan) provides a tangy crunch!
  • Protein options: Egg, canned tuna, beef, ham, bacon, pork bulgogi or pork belly, fish cakes, imitation crab meats, seasoned anchovies, spicy shredded squid are all great choice.

How to make Kimbap

Prepare the fillings

Korean plum extract for used for kimbap.
Cooked rice seasoned with plum extract in a large mixing bowl.

To season the rice, mix in Korean plum extract and salt, then let the rice cool slightly.

Korean radish pickles out of package.
Imitation crab unwrapped from packaging.

Unwrap pickled radish and imitation crab meat and set them aside.

Eggs sliced into thin strips.
Shredded carrots are cooking in a skillet.
Fish cake strips seasoned with soy sauce in a skillet.
Sesame oil added to spinach in a bowl.

Cook each ingredient according to the recipe. Roll up the egg and slice thinly. Sauté shredded carrots with oil and salt until tender-crisp. Slice fishcakes and stir-fry in a soy sauce mixture. Blanch spinach and season.

How to Roll Kimbap

Rolling kimbap can be tricky for beginners, but you’ll get the hang of it with practice. It’s easier to use a bamboo mat when starting out, though experts can roll without one.

Follow this step-by-step guide, and check out my recipe video below to see the process in action:

Filling ingredients for Korean seaweed rice rolls prepared.
Dried seaweed sheets are cut in half.

1. Set up your filling station: Get all your ingredients ready in one place. Cut three seaweed sheets in half and keep them ready.

A layer of seaweed placed on top of rice.
Kimbap fillings placed on the rice over seaweed.

2. Spread rice and arrange fillings: Place a seaweed sheet, shiny side down, on a bamboo mat with the longer side facing you. Spread 1 cup of rice evenly and place a half sheet of seaweed in the center. Arrange the fillings on top for a colorful contrast.

Bamboo sushi mat rolling kimbap.
Squeezing the bamboo mat tightly after to secure kimbap inside.

3. Roll with a bamboo mat: Lift the edge of the mat and roll it over the fillings, keeping them in place with your fingers.

One roll of finished kimbap on the cutting board.
Korean seaweed rice roll sliced into bite size pieces.

4. Slice the roll: Place the roll seam-side down. Using a sharp knife, slice the roll into 1/2-inch thick pieces.

Watch Recipe Video

Helpful Tips and Techniques

  1. Use freshly cooked rice: It’s best to make kimbap with freshly cooked short grain rice. Keep the rice a bit warm until you’re ready to roll.
  2. Season each filling lightly: Be careful with the seasoning, especially with ingredients like pickled radish and burdock roots, as they are already salty.
  3. Prevent rice from sticking: Before spreading rice on the seaweed, dampen your fingers with water or sesame oil. This stops the rice from sticking to your hands.
    • Keeping a small bowl of water or sesame oil nearby is really helpful.
  4. Cut with a sharp knife: Use a sharp knife to cut your rice rolls. Aim for a smooth, single motion for each slice.
    • Apply a little oil to the blade of your knife using a brush before slicing the seaweed rolls to prevent it from sticking to the knife.
  5. For a neat look: To give a tidy and appealing look, use an extra half-sheet of seaweed over the rice before adding the filling.
    • This creates a clear border between the filling and the rice, enhancing the appearance.

Kimbap slices garnished with toasted sesame seeds in a serving dish.

Storage Suggestion

Kimbap is best eaten fresh, ideally on the same day. You can keep it at room temperature for a few hours, but it doesn’t store well in the fridge as the taste can change.

For longer storage, freeze the kimbap. Slice the roll, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag or container, similar to how Trader Joe’s sells their frozen kimbap. To thaw, leave it at room temperature for about an hour.

Keep in mind that the texture of the rice and seaweed may change slightly after freezing, but the flavor remains the same, making it a great option to enjoy later on!

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!

Kimbap slices are beautiful arranged in a serving dish.

Kimbap (Korean Seaweed Rice Roll)

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Assembling time: 40 minutes
Total Time: 1 hour 30 minutes
Kimbap (or Gimbap) is a traditional Korean seaweed rice roll made with rice, vegetables, and a choice of protein. This classic recipe provides an easy way to enjoy this delicious Korean dish, perfect for a quick meal on the go or an outdoor event.
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Recipe Video

Ingredients

For the rice

For the filling ingredients

  • 6 strips pickled radish (danmuji), 1/2 inch thick, drained
  • 6-12 strips braised burdock root (Oeong), drained
  • 6 strips imitation crab meat
  • 2 tbsp oil, divided
  • 10 oz (283 g) package shredded carrot
  • 2 tbsp water
  • 4 eggs, beaten

For the fishcake

For the spinach

Equipment

Instructions 

  • For the rice: Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.
  • For the egg: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly
  • For the carrot: cook shredded carrot in a little oil over medium high heat with some salt. Add 2 tbsp of water to create a steam and cover with a lid. Cook for 2 minutes until crisp but tender.
  • For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute over medium high heat. Mix together soy sauce, sugar, and rice wine in a bowl, and add the mixture to the fishcake. Continue to stir-fry for another minute.
  • For the spinach: blanch spinach in a pot of boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess water. Place the spianch in a mixing bowl and season with salt, sesame oil, and sesame seeds. Toss well.

To assemble Kimbap

  • Cut 3 sheets of seaweed in half and set aside.
  • Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.
  • Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.
  • Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.
  • Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices with a sharp knife.

Notes

  • If you want to season rice with sesame oil, toss rice with 1 tbsp sesame oil and 1/2 tsp salt.
  • If you want to season rice with vinegar mixture; whisk together 4 tbsp rice vinegar, 2 tbsp sugar, 1/2 salt in a small mixing bowl. Microwave for 1 minute until sugar dissolves. Pour into rice and toss well.
Cuisine: Korean
Course: Lunch
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/kimbap-korean-seaweed-rice-rolls/
Calories: 370kcal, Carbohydrates: 62g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 650mg, Potassium: 606mg, Fiber: 3g, Sugar: 7g, Vitamin A: 13561IU, Vitamin C: 20mg, Calcium: 113mg, Iron: 3mg
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