How to Make Korean-Style Kimbap (Gimbap) at Home

Kimbap (or Gimbap) is a beloved Korean dish that’s perfect for picnics, snacks, or light meals. It consists of rice, vegetables, and various fillings rolled in seaweed (gim). Think of it as Korea’s version of sushi, but with a unique twist in flavor! In this post, I’ll walk you through a simple yet delicious way to make authentic Korean-style kimbap at home.

Ingredients:

Here’s what you’ll need to get started:

For the rice:

2 cups of short-grain rice

1 tablespoon sesame oil

½ teaspoon salt

1 tablespoon sesame seeds (optional)

For the fillings:

5-6 sheets of roasted seaweed (gim)

2 eggs, beaten and cooked as a thin omelet

1 medium carrot, julienned and sautéed

5-6 yellow pickled radishes (danmuji), cut into strips

1 cucumber, julienned (optional)

3-4 crab sticks (imitation crab) or ham slices

1 cup spinach, blanched and seasoned with sesame oil and salt

For dipping (optional):

Soy sauce or wasabi for extra flavor!

Instructions:

1. Cook the rice: Start by cooking your rice. For the best results, use short-grain rice, which is sticky and holds together well. Once the rice is cooked, let it cool slightly. Mix the rice with sesame oil, salt, and sesame seeds to give it a nutty, fragrant flavor.

2. Prepare the fillings:

Egg: Cook your beaten eggs in a thin layer, then slice them into strips.

Carrot: Sauté the julienned carrots in a little oil until they are soft but still slightly crunchy.

Spinach: Blanch the spinach in boiling water for about 30 seconds, then squeeze out the excess water. Season with sesame oil and salt.

Other fillings: Slice your pickled radish, cucumber, and crab sticks or ham into thin, long strips.

3. Roll the kimbap: Lay a sheet of seaweed on a bamboo sushi mat (smooth side down). Spread a thin layer of rice on the seaweed, leaving about 2 inches (5 cm) at the top edge. Be sure to press the rice down gently to make an even layer.

Place your prepared fillings horizontally in the center of the rice. You can mix and match fillings based on your preferences.

4. Roll it up: Using the bamboo mat, carefully roll the kimbap from the bottom to the top. Apply gentle pressure as you roll to keep everything tight and compact. When you reach the end, dab some water on the top edge of the seaweed to help it stick.

5. Slice and serve: Once your roll is complete, use a sharp knife to slice the kimbap into bite-sized pieces. To prevent the knife from sticking to the rice, dip it in water or lightly coat it with sesame oil between cuts.

6. Enjoy! Serve your kimbap with a side of soy sauce or enjoy it on its own! It’s perfect for sharing or as a portable snack.

Tips:

You can customize the fillings based on what you like or what’s available. Popular variations include tuna, beef bulgogi, or cheese!

If you’re making kimbap in advance, wrap the rolls in plastic wrap to keep them fresh until you’re ready to eat.

Making kimbap at home is not only fun, but it also allows you to experiment with different ingredients. Whether you’re packing it for a lunchbox or serving it at a gathering, kimbap is sure to be a crowd-pleaser.

Happy rolling!