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Kimbap (Gimbap) is Korean seaweed rice rolls

Kimbap, Korean Seaweed Rice Rolls

Holly Ford
Kimbap (Korean seaweed rice rolls) is the perfect finger food or meal-on-the-go. Step-by-step instructions make home preparation easy.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Assembling time 40 mins
Total Time 1 hr 30 mins
Course Lunch
Cuisine Korean
Servings 6


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 package shred carrot
  • 2 tbsp water
  • 4 eggs beaten

For the fishcake

For the spinach

  • 1 bunch spinach
  • 2 pinches salt
  • 1 tsp sesame oil
  • dashes toasted sesame seeds


  • 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 eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly
  • For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some 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. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.
  • For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.

To assemble

  • 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.



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.
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