Yoribang
LunchKoreanFree to use

Kimbap

김밥

Seaweed rolls filled with seasoned rice, egg, and vegetables, sliced into bite-size rounds. A favorite for picnics and lunch boxes.

Serves 4

Prep 40 min

Cook 15 min

Kimbap
Photo: 한국의 멋, CC0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 4 cups cooked short-grain rice, warm
  • 1 tablespoon sesame oil, for the rice
  • 1/2 teaspoon salt, for the rice
  • 4 sheets gim (roasted seaweed)
  • 4 eggs, beaten with a pinch of salt
  • 1 carrot, cut into long thin strips
  • 1 small cucumber, seeded and cut into long strips
  • 4 oz fresh spinach
  • 4 strips pickled yellow radish (danmuji)
  • 1 tablespoon vegetable oil, for cooking
  • 1 teaspoon sesame oil, for the spinach and for brushing the rolls
  • Toasted sesame seeds, for garnish

Steps

  1. Step 1. Mix the rice with 1 tablespoon sesame oil and the salt. Let it cool slightly so it is warm but not hot.

  2. Step 2. Cook the beaten eggs in a lightly oiled nonstick pan as a thin omelet, then cut into long strips.

  3. Step 3. Stir-fry the carrot strips in a little oil for 2 minutes with a pinch of salt.

  4. Step 4. Blanch the spinach for 30 seconds, rinse in cold water, squeeze dry, and toss with a few drops of sesame oil and a pinch of salt.

  5. Step 5. Place a sheet of gim, shiny side down, on a bamboo mat. Spread about 1 cup of rice over the bottom three-quarters of the sheet, leaving the top edge bare.

  6. Step 6. Lay the egg, carrot, cucumber, spinach, and radish in a line across the rice near the bottom edge.

  7. Step 7. Roll up tightly with the mat, pressing gently, and seal the bare edge with a dab of water.

  8. Step 8. Brush the roll with sesame oil, sprinkle with sesame seeds, and slice into 1/2-inch rounds with a sharp, damp knife.

Where this recipe comes from

Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.