Kimbap (Gimbap) Recipe

Korean Seaweed Rice Rolls for Every Occasion

Affiliate Disclaimer - There are affiliate links on this page, which means I may receive payment at no charge to you for purchases made through any links on this page.

There’s something incredibly satisfying about rolling up a sheet of gim (seaweed) with warm rice and colorful fillings. Kimbap is one of those dishes that shows up everywhere—from school lunches to road trip snacks—and no matter where I am, it brings me back to Korea in the best way.

I’ve had kimbap wrapped in foil from tiny corner shops, packed neatly into lunchboxes, or handed to me across a table with a quick “just eat it with your hands” energy. The best versions? Always made fast and sharp by ajummas who roll with practiced precision and zero fuss. This recipe is based on those experiences—classic, no-frills, and endlessly flexible.

🛒 Ingredients

For the rice:

• 2 cups short-grain white rice, cooked with slightly less water than usual

• 1 tsp sesame oil

• ½ tsp kosher salt

Core fillings:

• 4 sheets seasoned gim (see tip below)

• 2 eggs, beaten and cooked into a thin omelette, sliced

• 1 carrot, julienned and lightly sautéed

• 1 bunch spinach, blanched and seasoned with sesame oil and salt

• 4 strips of yellow pickled radish (danmuji)

• Optional protein: imitation crab, tuna mayo, or beef bulgogi

To finish:

• Sesame oil (for brushing the rolls)

• Toasted sesame seeds (for garnish)

🥒 More Filling Ideas (Mix + Match)

Kimbap is super adaptable. Try some of these:

• Spicy tuna mayo

• Perilla leaves

• Ssamjang for an umami kick

• Burdock root strips

• Kimchi

• Canned ham, or fried tofu

🍳 Instructions

1. Prep the rice
   Cook rice with slightly less water than usual so it holds shape without getting mushy. Let it cool until warm, then season with sesame oil and salt.

2. Prepare the fillings
   Make a thin omelette and slice into strips. Sauté the carrots, blanch and season the spinach, and cut everything into long strips for easy layering.

3. Set up your rolling station
   Place a bamboo mat on a flat surface. Add a sheet of seasoned seaweed, shiny side down.

4. Assemble the roll
   Spread a thin, even layer of rice across the bottom ¾ of the seaweed sheet, leaving about a 2 inch strip of bare seaweed at the top. Don’t press too hard—just enough to hold the rice in place. Layer your fillings horizontally about 1 inch above the bottom edge.

   💡 Pro tip: Mash a few grains of rice across the top of the bare strip—it helps the roll seal tight and stay closed without tearing.

5. Roll it tight
   Use the mat to roll it away from you, pressing gently but firmly as you go. Seal with a dab of water if needed.

6. Finish and slice
   Lightly brush with sesame oil. Slice with a sharp knife, wiping between cuts for clean edges. Garnish with sesame seeds.

🧂Seasoned Gim (Seaweed)

Use seasoned gim if you can find it, or make your own:

Lightly brush plain gim with sesame oil and a sprinkle of salt, then pass it quickly over an open flame or a dry skillet for just a few seconds. This extra step adds subtle flavor and makes your kimbap taste like the ones from true kimbap shops in Korea.

🥢 Tips

• Wet your fingers when handling rice to prevent sticking.

• Don’t overfill or the roll will split.

• For even slices, let the roll sit for a few minutes before cutting.

• Kimbap tastes best the day it’s made, but you can store it in foil in the fridge for up to 24 hours.