Kimbap (Korean Seaweed Rice Roll)

Kimbap, also known as Gimbap, is a traditional Korean seaweed rice roll that consists of rice, vegetables, and seaweed. This recipe with step-by-step video tutorial provides an easy way to make the flavorful Korean rice dish, perfect for a quick meal-on-the-go or outdoor event.

Every time I visit a Korean store, I can’t help but grab some store-made kimbap (김밥) – those delightful Korean 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.

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.

My Best Tips

1. Use Freshly Cooked Rice: It’s best to make kimbap with rice that’s just been cooked. 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.

How to make Kimbap

This recipe uses classic filling ingredients like spinach, carrot, egg, imitation crab meat, fish cake sheets, braised burdock roots, and radish pickles.

Preparing fillings

Step 1. Season the rice

• Drizzle Korean plum extract and a few pinches of salt over freshly cooked rice. Mix it well.
• Cover the rice with a kitchen towel and let it cool down slightly.

Step 2. Prep the fillings

• For convenience, use store-bought radish pickles and burdock roots, available at Korean grocery stores. Drain them well before use.
• Unwrap the imitation crab meat and keep it ready.

• Egg: Roll up the cooked egg and cut into thin slices.
• Carrot: Cook shredded carrot with a bit of oil and salt until crisp yet tender.

• Fishcake: Cut the fishcake sheets into thin slices and stir-fry in a soy sauce, sugar, rice wine mixture.
• Spinach: Season blanched spinach with salt, sesame oil, and sesame seeds.

How to Roll Kimbap

Rolling kimbap might seem tricky at first, especially if you’re new to it. But with a bit of practice, you’ll get the hang of it quickly. Beginners should use a bamboo mat for easier rolling, though experts can do it without one.

Here’s a step-by-step guide to get you started. Also, my recipe video below will help visualize the process:

Step 1: Set up your filling station

• Get all your ingredients ready and organized in one place.
• Cut three seaweed sheets in half and keep them ready.

Step 2. Spread rice and arrange the fillings

• Place a full seaweed sheet with the shiny side down (rough side up) and the longer side facing you on a bamboo mat.
• Evenly spread about 1 cup of rice on the seaweed, leaving an inch free at the far end.
• In the middle of the rice, place a half sheet of seaweed. Arrange your fillings on this half sheet, creating a nice color contrast.

Step 3. Roll with bamboo mat

• Lift the edge of the bamboo mat closest to you, rolling it over the fillings. Use your fingers to keep the fillings in place.
• Apply firm pressure as you roll, gradually unrolling the mat until the roll is complete.

Step 4. Slice the roll

• Your roll should be even in thickness.
• Place the roll seam-side down on a plate while you make more.
• Slice the roll into 1/2 inch thick pieces using a sharp knife.

Storage Suggestion

Kimbap tastes best when eaten fresh, ideally on the same day it’s made. You can keep it at room temperature for a few hours, but it’s not a good idea to store it in the fridge for too long. The taste can change and it might not be as nice to eat.

If you need to store leftover kimbap for a longer time, freezing is a better option. Here’s how to do it:

• Cut the roll into individual slices.
• Wrap the roll tightly in plastic wrap or aluminum foil – one roll per wrap, similar to how frozen kimbap is sold at stores like Trader Joe’s.
• Put the wrapped rolls in a freezer-safe bag or container.
• To eat the frozen seaweed rice rolls, let it thaw at room temperature for up to an hour.

Just remember, the texture of the rice and some fillings might be a bit different after freezing and thawing. The seaweed might not be as crisp either. But it’s still a great way to enjoy later on!