Kimbap (Korean Seaweed Rice Rolls)

Make classic Korean kimbap (gimbap) at home with colorful veggies, seasoned rice, and your choice of protein—all wrapped in roasted seaweed. This step-by-step recipe includes a unique twist with Korean plum extract for extra brightness and flavor.

Craving kimbap? Those colorful Korean sushi rolls, packed with veggies, eggs, and meat, are a staple in lunchboxes and picnic baskets here. This homemade kimbap recipe delivers everything you love about these seaweed rice rolls—only better.

Every time I walk past the ready-made kimbap at the Korean grocery store, I’m tempted to grab a pack—but nothing beats the fresh taste of homemade kimbap. My family’s special twist? Instead of the usual sesame oil, I use Korean plum extract, a secret that once won first prize at our school picnic’s taste contest.

Making kimbap is easy, fun, and endlessly customizable with fillings like bulgogi, tuna, or simple veggies. I’m excited to share this family favorite with you!

If you are a fan of tuna, check out my tuna kimbap with cucumber for anther easy recipe.

Step-by-Step: How to make Kimbap

Prep the Fillings

Season the rice: Start by seasoning the rice with Korean plum extract (maesil-cheong) and a pinch of salt. Let it cool slightly while you prep the rest.

Prepare the store-bough items: Unwrap pickled radish and imitation crab meat and set them aside.

Cook other ingredients individually:

• Roll and slice the egg into thin strips.
• Sauté carrots in a bit of oil and salt until just tender.
• Stir-fry sliced fish cakes in a soy sauce-based mixture.
• Blanch and season the spinach lightly.

Roll the Kimbap

Rolling may take a little practice, but once you get the rhythm, it’s surprisingly fun! It’s easier to use a bamboo mat when starting out, though experts can roll without one.

Set up your station: Arrange all fillings within reach. Cut 3 full-size seaweed sheets in half to make 6 rolls.

Spread rice and arrange fillings: Lay a seaweed sheet (shiny side down) on a bamboo mat. Evenly spread a thin layer of rice, leaving a small border at the top. Add each prepared ingredient across the center.

Roll it up: Use the mat to gently roll and shape the kimbap, keeping even pressure as you go.

Slice and serve: Place the finished roll seam-side down. Use a sharp knife (lightly oiled if needed) to cut into bite-sized pieces.

My Best Kimbap Tips and Storage Tricks

Here are some practical tips to help you roll, slice, and store kimbap like a pro.

• Use freshly cooked, short grain rice. Keep it warm (not hot) so it spreads easily and sticks to the seaweed.
• Dampen your fingers with water or sesame oil to handle the rice without sticking.
• Season fillings lightly for a balanced taste—especially if using salty ingredients like pickled radish.
• For neat rolls, lay a half-sheet of seaweed over the rice before adding fillings.
• Slice your rolls cleanly with a sharp knife. Lightly oil the blade with a brush or paper towel before slicing to prevent the rice and seaweed from sticking.
• Kimbap is best eaten the same day, but if you need to store it longer, wrap individual pieces in plastic wrap and freeze. Let them thaw at room temperature before eating—while the texture changes slightly, the flavor holds up well.