Kimbap (Korean Seaweed Roll) キンパ • Simply One Cookbook


Kimbap is a basic Korean seaweed rice roll full of seasoned beef, colourful greens, omelette strips, and pickled daikon. It‘s so widespread in Japan to pack for lunch, picnics, and a meal on the go! Be taught to make attractive seaweed rolls with my step-by-step information.

A white round plate containing sliced Kimbap (Korean Seaweed Roll).

Immediately, I’m sharing my private recipe for Kimbap, the scrumptious Korean seaweed rice roll. My youngsters like it and I make it at residence typically! It’s an off-the-cuff and satisfying handheld meals that I feed my busy teenagers as they’re coming and going from one exercise to the subsequent.

You may surprise, “Why is a Korean recipe on a Japanese meals weblog?” Really, Korean delicacies could be very widespread in Japan today, the place you possibly can simply discover kimbap at supermarkets and comfort shops. Japanese additionally get pleasure from making these rolls at residence and packing them for lunch or a picnic. It’s change into so mainstream that uncut kimbap has change into a well-liked alternative for the Setsubun pageant on February third, when Japanese historically eat Ehōmaki, an uncut sushi roll, like a burrito.

Very similar to Japanese onigiri (rice balls), kimbap is the last word comfort meals! In case you haven’t tried these Korean seaweed rolls but, I do know you’ll love them. Learn on, and I’ll educate you the way I make stunning kimbap rolls with my step-by-step directions and methods.

A white round plate containing sliced Kimbap (Korean Seaweed Roll).

What’s Kimbap?

Kimbap (김밥), often known as gimbap, is a standard Korean seaweed (kim) and rice (bap) roll. It appears to be like similar to sushi, however there are barely completely different.

Kimbap vs. Sushi Roll

For kimbap, the rice is both plain or seasoned with sesame oil and salt, whereas the seaweed is brushed with sesame oil and sprinkled with sesame seeds. The fillings are normally cooked or pickled components.

For a sushi roll, the rice is seasoned with vinegar, sugar, and salt. The fillings are typically uncooked fish or some cooked components.

Genuine Kimbap Recipes

I’ve seen how kimbap is made numerous instances and know methods to make sushi rolls, so the kimbap recipe I’m sharing right here is how I’d normally make it. For an genuine kimbap recipe, I encourage you to go to the web sites of my expensive Korean pals and be taught extra about this dish and different scrumptious recipes. I’ve identified them for a very long time, and their recipes by no means disappoint me! I’ve linked to their kimbap recipes beneath:

A white round plate containing sliced Kimbap (Korean Seaweed Roll).

Components for Kimbap

You’ll want seaweed, short-grain rice, protein, and greens for a primary kimbap roll:

  • Nori (dried laver seaweed) sheets: Goal for good-quality nori sheets; In any other case, the nori could change into too chewy and gummy.
  • Cooked short-grain white rice: You’ll want about 1 cup of cooked rice per roll.
  • Protein: I used bulgogi-style seasoned beef and egg omelette strips.
  • Colourful greens: Cooked and seasoned carrot and spinach add vibrant colour, texture, and vitamins. Pickled daikon (takuan) provides a tangy crunch!
  • Toasted sesame oil: Brush it on high of the rolled Kimbap for a beautiful aroma and style.

Leap to Recipe

Make the Greatest Kimbap

Observe my cooking steps and rolling methods for excellent Korean seaweed rice rolls each time!

  1. Soak and cook dinner the rice. After you wash the rice, soak it for 20–half-hour to assist take in water into the core of the kernel.
  2. Marinate the meat. Toss the meat within the marinade and permit it to sit down whilst you put together the opposite fillings.
  3. Put together the fillings. Fry the omelette, pan-fry the carrot and spinach, pan-fry the meat, lower the pickled daikon radish.
  4. Roll the Kimbap. Unfold a skinny layer of cooked rice on the nori sheet, neatly add the fillings, and roll with a bamboo mat.
  5. Brush with sesame oil on high and sprinkle with sesame seeds.
  6. Minimize and serve at room temperature.
A round plate containing three sliced Kimbap (Korean Seaweed Roll).

Substitution Ideas and Variations

You possibly can actually use and experiment with different components as effectively. 

  • Change up the protein with fish cake strips, imitation crab sticks (kanikama), hen, pork stomach, spicy pork, and even ham. You possibly can skip the meat or fish to make it vegetarian, or omit the egg to make it vegan.
  • Attempt including different greens like simmered burdock root, cucumber strips, lettuce, and perilla leaves (shiso). Bean sprout namul and napa cabbage kimchi are different scrumptious filling choices.
  • Add gochujang (Korean chili paste) to your beef marinade or cooked greens for a spicy-sweet umami kick.

Recipe Ideas and Strategies

  • Put together the filling components whereas the rice is soaking and cooking. It takes about an hour to soak and cook dinner the rice. Throughout this time, you possibly can marinate the meat, fry the omelette, and lower and cook dinner the greens.
  • Use thinly sliced beef that‘s simple to marinate, cook dinner, and slice. You will discover it at a Korean or Japanese market. You too can slice meat thinly at residence.
  • Pan-fry the fillings within the order proven within the recipe card. In case you cook dinner the lightly-seasoned components first and finish with the heavily-seasoned components, you then solely have to scrub the frying pan as soon as after you end cooking all the pieces.
  • Use water to moisten your fingers and measuring cup to maintain the cooked rice from sticking.
  • Unfold the rice evenly on the nori sheet to create a good form and uniform thickness throughout your roll.
  • Add the fillings in the proper order, beginning with the smaller components and ending with the easy-to-hold components. That is the important thing to holding the stacked filling in place as you roll the kimbap. You’ll be rewarded with a fantastic cross part if you slice the rolls!
A white round plate containing sliced Kimbap (Korean Seaweed Roll).


It‘s greatest to get pleasure from kimbap the identical day you make them, like sushi. Attempt to not refrigerate kimbap until it is advisable maintain it for the subsequent day, because the rice can change into arduous and dry. If it is advisable refrigerate them, wrap the rolls in plastic and a thick kitchen towel to maintain the rice cool and secure with out getting chilly.

What to Serve with Kimbap

Kimbap is great served as an entire meal on the go in your lunchbox. It’s a enjoyable household meal or occasion meals to serve lower and stacked in a tower on a big platter. You too can serve it as an appetizer or a aspect dish (banchan) alongside different dishes. Attempt a few of our favourite Korean recipes to serve with Kimbap:

A white round plate containing sliced Kimbap (Korean Seaweed Roll).

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A white round plate containing sliced Kimbap (Korean Seaweed Roll).


Kimbap is a basic Korean seaweed rice roll full of seasoned beef, colourful greens, omelette strips, and pickled daikon. It‘s so widespread in Japan to pack for lunch, picnics, and a meal on the go! Be taught to make attractive seaweed rolls with my step-by-step information.

Prep Time: 1 hour 15 minutes

Prepare dinner Time: 30 minutes

Whole Time: 1 hour 45 minutes

Servings: 6 rolls (8 lower items per roll)



Japanese Ingredient Substitution: If you would like substitutes for Japanese condiments and components, click on right here.

Forestall your display from going darkish


  • Collect all of the components. I like to recommend following the order of my preparation steps. In case you begin with the lightly-seasoned components and finish with the heavily-seasoned components, you then don‘t have to scrub the frying pan till you end cooking all the pieces.

To Prepare dinner the Rice

  • Wash and Rinse: Add 2¼ cups raw Japanese short-grain white rice to a big bowl. Add sufficient chilly faucet water to moist the rice, then drain. Use your fingers to softly agitate and “wash“ the moist rice grains in a round movement for 10–15 seconds. Add water to the bowl to rinse, then instantly pour off the cloudy water. Repeat this wash and rinse step two extra instances or till the water is sort of clear. Then, drain the rice effectively in a fine-mesh sieve and shake off any extra water.

  • Soak and Prepare dinner: Switch the well-drained rice to the internal pot of a rice cooker. Add 2½ cups water to the pot and degree the rice. Let the rice soak within the water for 20–half-hour. Then, begin cooking. In case you don‘t have a rice cooker, you possibly can cook dinner the rice in a pot on the rangeInstantaneous Pot, or donabe. Whereas the rice is soaking and cooking, put together the filling components.

To Put together the Filling

  • Beef: In a medium bowl, mix the marinade components: 2 Tbsp soy sauce, 2 tsp sugar, and 2 cloves garlic, crushed or minced (I exploit a garlic press). Combine all of it collectively to dissolve the sugar.
  • Slice ½–¾ lb thinly sliced beef (chuck or ribeye) crosswise into items 3 inches (7.6 cm) huge. Add the meat to the marinade. Combine gently to separate the slices and totally coat them with the seasonings. Put aside to marinate till you‘re able to cook dinner. In the meantime, put together the opposite components.

  • Omelette: Crack 2 massive eggs (50 g every w/o shell) right into a bowl. Add 1 pinch Diamond Crystal kosher salt, then gently whisk. Don’t overmix.

  • Warmth a frying pan (I exploit an 11″ carbon metal pan) over medium warmth. Then, add 1 Tbsp impartial oil to the pan. To test if the pan is sizzling sufficient, put a drop of the egg combination within the pan. Whenever you hear a scorching sound, it‘s prepared.
  • Pour the egg combination into the pan. (In case you‘re doubling the recipe, cook dinner one omelette at a time.) Rapidly tilt the pan to coat all the cooking floor with the egg. Because the egg cooks, poke any air bubbles to launch the air.

  • Prepare dinner till the underside of the egg is simply set however not browned, about 2 minutes. Then, flip over the egg with a spatula and cook dinner for an additional 2 minutes.

  • Switch the omelette to a plate and let cool. Minimize it into strips ½ inch (1.3 cm) huge. I folded the omelette in half earlier than slicing to assist lower the strips a uniform width. Place on a tray or plate.

  • Carrot: Peel 1 carrot, then shred into tremendous strips about 3–4 inches (7.5–10 cm) lengthy utilizing a julienne peeler.
  • Alternatively, you should utilize your knife to make julienned strips. Minimize the carrot into sections about 3–4 inches (7.5–10 cm). Subsequent, lower them lengthwise into ⅛–inch slabs. Stack these slabs and lower lengthwise into ⅛-inch strips.

  • Warmth the identical pan that you just simply used (with out washing) over medium warmth and add 1–3 tsp toasted sesame oil. When the oil is sizzling, add the carrot and 1 pinch Diamond Crystal kosher salt. Sauté till tender. Switch to the plate or tray and let cool.

  • Spinach: Trim off a little bit of the stem finish of 1 bunch spinach. Minimize the spinach in half crosswise to separate the leafy and stem elements.

  • Warmth the identical pan over medium warmth and add 1–3 tsp toasted sesame oil. Add the underside stem half of the spinach and 2 cloves garlic, minced or crushed (I exploit a garlic press).
  • Sauté till wilted. Then, add the highest leafy half of the spinach and 1 pinch Diamond Crystal kosher salt. Sauté once more till wilted, then switch to the plate or tray and let cool.

  • Beef: Warmth the identical pan over medium warmth and add 1–3 tsp toasted sesame oil. When it‘s sizzling, add the marinated beef and marinade.

  • Sauté till the meat is cooked by and all of the moisture has evaporated. Switch to the plate or tray with the greens to let cool.

  • Pickled daikon: Minimize 1 takuan (pickled daikon radish) into lengthy slabs ⅓ inch (8 mm) thick and the identical size because the nori sheets. Then, lower the slabs into lengthy sticks. Add it to the plate or tray with the opposite components.

To Fill and Roll the Kimbap

  • Now, add one portion of every filling to the middle/center of the rice, lining up the components in strips throughout the width of the nori. Begin with the smaller components just like the carrots and beef.

  • Add the spinach. Finish with the easy-to-hold components just like the omelette strips and pickled daikon. Tip: Do your greatest to stack the components onto one another neatly and evenly throughout the width of the nori. This helps to create a good thickness and uniform form to your rolls.

  • Seize the underside fringe of the mat together with your index fingers and thumbs whereas utilizing your different fingers to carry the filling in place. Begin rolling the underside finish of the nori sheet over the filling. Use the bamboo mat to roll tightly and firmly till the underside fringe of the rice meets the rice on the opposite aspect of the components.

  • Right here‘s a aspect view of the sting being rolled up.

  • With one hand, firmly maintain the roll and mat down. Together with your different hand, seize the highest finish of the mat. Then, pull the 2 in opposition to and away from one another to tighten the roll. Begin within the heart, then repeat on the left and proper sides.

  • Elevate up the top of the mat off of the roll, then end rolling the remainder of the best way.

  • When you end rolling, press firmly on high together with your fingers to form the roll evenly. Switch the roll, seam aspect down, to the tray or baking sheet lined with parchment paper. Cowl with plastic wrap to maintain it from drying out as you proceed to make the remainder of the rolls.

  • Take away the plastic from the Kimbap. Brush the tops calmly with the remaining toasted sesame oil and sprinkle with 2 Tbsp toasted white sesame seeds on high.

To Retailer

  • It‘s greatest to benefit from the Kimbap the identical day you make them. Like sushi, don‘t refrigerate kimbap until it is advisable maintain it for the subsequent day, as rice will get arduous and dry when chilly. If it is advisable refrigerate them, I like to recommend that you just wrap the Kimbap in plastic after which a thick kitchen towel, so the rice will keep cool and secure, however not get chilly.

Writer: Namiko Chen

Course: Essential Course

Delicacies: Korean

Key phrase: seaweed, sushi roll

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