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Person slicing Korean gimbap on a wooden cutting board, showing naturally uneven colorful fillings inside, with soft daylight and a warm homemade atmosphere.
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Kimbap (Korean Seaweed Rice Roll)

A colorful and flavorful Korean rice roll known as Kimbap (also spelled Gimbap), is made by layering a thin sheet of dried seaweed (gim) with warm, seasoned rice, a variety of fresh and cooked ingredients like crisp vegetables, fluffy egg strips, and savory ham. The ingredients are then tightly rolled together and sliced into neat, bite-sized pieces. Unlike Japanese sushi, Kimbap does not use raw fish—its flavors come from sesame oil, lightly seasoned fillings, and perfectly balanced textures. It’s easy to make, travels well without losing its shape, and is a popular choice for lunch boxes, picnics, road trips, and quick meals. This simple yet satisfying dish represents the comforting, everyday side of Korean cuisine.
Course Main Dish
Cuisine Korean
Keyword Easy Korean Food, Gimbap, Kimbap, Korean Lunchbox, Korean Rice Roll
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2 rolls
Calories 480kcal

Equipment

  • 1 Bamboo mat For rolling gimbap
  • 1 Frying pan For eggs and carrots
  • 1 Mixing bowl For seasoning rice
  • 1 Sharp knife For slicing rolls

Ingredients

  • 2 cups cooked short-grain rice slightly warm
  • 1 tsp sesame oil to season rice
  • 0.5 tsp salt
  • 2 sheets dried seaweed (gim/nori) shiny side down when rolling
  • 2 eggs beaten and cooked into a thin omelette
  • 0.5 carrot julienned and lightly sautéed
  • 4 leaves spinach blanched and seasoned
  • 2 sticks imitation crab meat or ham optional protein
  • 2 strips yellow pickled radish (danmuji)
  • 1 tbsp sesame seeds for garnish
  • 1 tsp soy sauce optional dipping sauce

Instructions

  • Cook short-grain rice and let it cool slightly. Mix with sesame oil and salt for flavor.
  • Make a thin omelette, slice into strips. Sauté carrots until soft. Blanch spinach, squeeze water, and season lightly.
  • Lay a sheet of seaweed shiny side down on a bamboo mat. Spread a thin layer of rice, leaving 2 cm space at the top.
  • Arrange egg, carrot, spinach, crab (or ham), and pickled radish horizontally across the center.
  • Roll tightly using the mat, pressing gently to shape. Seal with a bit of rice at the edge.
  • Brush sesame oil on top, sprinkle sesame seeds, and slice into bite-size pieces.
  • Serve with kimchi or light soup for a complete Korean-style meal.

Notes

You can customize fillings with tuna, tofu, or beef. Avoid using wet ingredients to keep rolls firm. Perfect for meal prep — stays fresh for hours.