Kimbap (Seaweed Rice Rolls)

Each roll requires 3/4 to 1 cup cooked rice. For this recipe I used 1.5 cups of uncooked rice for 4 rolls. If you cook 2 cups of rice, you can make 5 or 6 sandwiches.

Preparing the ingredients for the filling

Although it takes some time to prepare the filling ingredients, the process is simple. Season each ingredient lightly as all ingredients, including the rice, will be seasoned. The harvested radish and burdock roots are especially salty.

For vegan kimbap, omit the beef, fish cake and eggs and add more vegetables, tofu, etc. See also my vegan Kimbap.

Variation: Woo Young Woo Kimbap

Woo Young Woo kimbap gained popularity on social media thanks to the Netflix Korean drama – Extraordinary Attorney Woo (Summer 2022). Woo is a brilliant lawyer with an autism spectrum disorder. He loves and eats kimbap at every meal. She he says kimbap is reliable. There are no surprises in texture and taste as you can see all the ingredients at a glance.

So, wwhat’s in Woo Young Woo kimbap? Ham, crab sticks, fish cake (eomuk), braised burdock root (ueong jorim), egg, spinach and carrot. No beef! These are all very common ingredients of kimbap. You can easily try it at home by omitting the beef from this recipe and adding some Korean ham (pan-fried) and crab sticks (imitation crab meat).

Rolling kimbap

How difficult is the lamination process? It takes a little practice, but it’s much easier with the second shot. Roll it up tightly, applying firm, even pressure with your hands over the entire roll. Start with a small amount of each filling if this is your first time.

Tips for making kimbap

1. Freshly cooked rice is best for making kimbap. Keep it warm until ready to use.
2. Season the rice after all the filling ingredients are ready. Mix the rice with sesame oil and salt while the rice is still hot/warm.
3. Keep the filling ingredients as dry as possible by removing excess water.
4. Lightly season each filling ingredient. Marinated radish and burdock roots are salted.
5. Wet your fingers with water or sesame oil before spreading the rice on the seaweed to prevent the rice from sticking to your hands. It’s helpful to have a small bowl of water/sesame oil next to your rolling station.
6. Use a sharp knife to cut your rolls. Make a clean slicing motion and make the entire slice in one go. Wipe the knife with a wet kitchen towel between cuts, if necessary.
7. Store sliced ​​gimbap in an airtight container. Gimbap is best eaten the same day it is made, but you can store it in the refrigerator and reheat it in the microwave or in a pan. Sometimes, we dip the refrigerated gimbap in egg batter and pan-fry it. A delicious way to revive gimbap!

READY TO LAUNCH?

More kimbap recipes

Tofu Gimbap – vegan gimbap
Mini gimbap (Mayak gimbap)
Tuna gimbap
Folded gimbap
Myulchu gimbap

For more Korean cuisine inspiration, read on Youtube, Pinterest, Twitter, FacebookAND Instagram.

Kimbap (seaweed rice rolls)

Main dish, snack

Preparation time: 25 minutes minutes

Cooking time: 20 minutes minutes

Total time: 50 minutes minutes

Portions: 4

Print recipe

Instructions

• Cook the rice using a little less water than usual. (Freshly cooked rice is ideal for gimbap.) Keep it warm until all the filling ingredients are ready.

• Cut the meat into thin strips (about 1/2 inch thick). Mix well with next 5 dressing ingredients. Set aside.

• Bring a large pot of water to a boil over high heat and prepare a cold water bath. Blanch the spinach, place it immediately in cold water, then squeeze to remove excess water. Season with sesame oil and salt.

• Break and beat the eggs in a bowl with a spoon or fork. Mix in a pinch of salt. Heat a small nonstick skillet over medium-low heat. Add the eggs to the pan. When the bottom is ready but the top is still liquid, turn it 1/3 and again to obtain a thick omelette. Transfer it to a cutting board and let it cool. Cut lengthwise into 1/2-inch-thick strips. (You can make a thin, round egg omelette and use 2 pieces for each roll, if that’s easier for you.)

• Julienne the carrots. Heat a lightly greased skillet over medium-high heat. Fry the carrots until soft. Season lightly with a pinch of salt. Transfer to a plate.

• Cut fish cake lengthwise into strips about 3/4 inch thick. Heat pan with cooking oil (about 1 teaspoon) over medium heat. Saute the fish cake with the soy sauce, sugar, and sesame oil until softened, about 2 minutes.

• Sauté meat over medium-high heat until cooked through, 2 to 3 minutes.

• Arrange all the ingredients together on a plate.

• While the rice is still hot/warm, add the sesame oil and salt. Mix well by folding lightly with a rice paddle or large spoon until evenly seasoned. Add more salt to taste if necessary.

• Place a sheet of seaweed, shiny side down and longer side facing you, on a cutting board or bamboo mat, if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed, preferably using a rice paddle or your fingers. Leave about 1.5 inches of space at the top.

• Arrange the prepared ingredients on top of the rice, leaving a little rice uncovered at the top to seal.

• Lift the entire bottom edge with both hands and roll the filling away from you, tucking the filling in with your fingers. Apply strong pressure on the roll with the help of the bamboo mat (or aluminum foil), if used, to close everything well. Then, continue rolling again, putting even pressure on the roll using both hands.

• Rub or brush the roll with a little sesame oil for extra flavor and a shiny appearance. Apply a little sesame oil to a sharp knife. (This will prevent the rice from sticking to the knife. Repeat as necessary after each cut. Clean the knife with a damp towel as needed.) Cut the roll into 1/2-inch-thick bites.

Notes

1. Each roll requires 3/4 to 1 cup of cooked rice. For this recipe I used 1.5 cups of uncooked rice for 4 rolls. If you cook 2 cups of rice, you can make 5 or 6 sandwiches.
2. You can adjust the number and quantity of filling ingredients to your liking. Omit ingredients you don’t want or have and/or add ingredients you like.
3. Cucumber is great as a substitute for spinach or as an addition. Look at my Vegan Kimbap to make cucumbers.