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Home Dosirak (Lunchbox)

Kimbap – Seaweed Rice Roll

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Posted:4/20/201529 Comments
Recipe Print

Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that’s rolled in dried seaweed (kim). This is the most authentic and classic Kimbap recipe that was my childhood favorite.

Kimbap or Gimbap - Korean dried seaweed rice rolls
Kimbap – Korean dried seaweed rice rolls

So what does Kimbap – Seaweed Rice Roll remind me of? Picnics (소풍 sopung)!!!  School picnic was probably my most favorite day of all my school days when I was little. When it was time for school picnic, I could hardly sleep the night before because I was so excited. Now, mind you, the excitement had nothing to do with any of the fun(?) games that were played at these picnics. Actually, I hated the games because I was terrible at them and I was always the slowest. I usually came in last for every race or game. But just the thought of sitting under a tree with all my friends and eating all the yummy foods was exciting enough to keep me awake.

Kimbap (김밥) or Gimbap, Yubu chobap(유부초밥), myeolchi bokkeum ( 멸치볶음) and jangjorim (장조림) were all.. oh so perfect.. for picnics. But now that I think about it, I liked my brother’s picnics even BETTER because then I could just go with mom, eat Kimbap for lunch, relax and do nothing else. No stressing out about having to play games which was a must at my own school picnic. Drop the Handkerchief (손수건 돌리기 sohnsugeon dolighee) was one game we ALWAYS played and I HATED IT!!! I was always the slowest runner in the class… I was never any good at these games and often times, when I lost, they made me sing in front of the class which was simply mortifying. Wow.. this brings back memories..

Enough..Let’s get back to Kimbap!

What is Kimbap

So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Joseon dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.  I guess no one can say for sure.

Kimbap variations

The ingredient that goes into Kimbap totally varies from family to family but I’d say these 3 are the most common versions that I ate throughout my childhood.

  1. our family version: ground beef + spinach + carrots + egg + danmuji
  2. burdock root version: ground beef + burdock root + carrots + cucumber + egg + danmuji
  3. quick and instant version: ham/fish cake+ carrot + cucumber + egg + danmuji

I like version 1 and 2. I don’t like 3 because it uses instant meat and also it just does not taste as good. Since then there are now so many new combinations – some that include pork bulgogi and even American cheese.

During my stay in Korea, my favorite Kimbap place was Kim seon saeng (김선생). It’s a franchise but they had one of the best kimbap and used organic ingredients, so it was even better. Recipe below has ingredients enough to make 2 kinds of kimbap.  You can omit burdock root and cucumber OR omit spinach instead.

  • Rice variation – Season rice with just sesame oil and salt instead of vinegar+sugar
  • Use bulgogi, pork bulgogi instead of ground beef

Tips for Serving, Storage and Reheating

  • Serve with some miyeok guk or miso soup
  • Kimchi, myeolchi bokkeum, jangjorim all go great with Kimbap!
  • Store leftover in the fridge within a few hours
  • REHEAT for Burnt Rice flavor!
    • Method 1 – Pan-fry it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way it becomes crusty and nutty on the outside and warm and soft on the inside.

      Pan-fried Kimbap in Sesame Oil
      Pan-fried Kimbap in Sesame Oil
    • Method 2 – Beat some eggs and dip and coat each kimbap piece with egg and pan-fry like jeon

How to make Kimbap

Servings 4                Prep: 30 min     Cooking Time: 30 min             Difficulty: Moderate

Ingredients are listed in Recipe Card below

Step-by-Step instructions

  1. Wash rice and cook (use less water than usual to make drier rice).
  2. Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.

    Burdock root for gimbap in front of bamboo mat
    Burdock root for gimbap
  3. Cut burdock into thin strips –

    Burdock sticks in frying pan
    burdock for gimbap
  4. In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
  5. Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.

    burdock braising in soy sauce in pan
    burdock jorim in soy sauce
  6. Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.

    blanched spinach for kimbap
    blanched spinach for gimbap – before seasoning
  7. Julienne cucumbers and carrots. I used color carrots again 🙂 Purple and orange. They are yummy and good for you!

    Julienned orange and purple carrots and cucumber stacked in white plate
    Orange and purple carrots and cucumber, julienned
  8. Sauté carrots in oil and season with salt. Cool.
  9. Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
    eggs cooking in pan
    eggs cooking in pan

    Fold both sides (1/3 width) into the center.

    egg omelete or jidan for kimbap folded in pan
    egg omelete or jidan for gimbap

    If this is too much trouble, you can also just use a smaller pan and make thicker round omelette without folding over. The reason for folding here is twofold :), one to make it into a rectangular shape and the other is to make it thicker.

  10. Once omelette has cooled down, cut into strips.

    egg jidan sliced lengthwise for gimbap on cutting board
    egg slices for gimbap
  11. By now, the rice should be cooked. Mix vinegar, sugar, salt and season the rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.

    Seasoning rice for Gimbap
    Seasoning rice for Gimbap
  12. Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
  13. Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all  ingredients and now we are ready to make some kimbap!

    Ingredients for Korean Kimbap or Gimbap Roll (Rice rolled in dried seaweed)
    Ingredients for Korean Kimbap or Gimbap Roll (Rice rolled in dried seaweed)
  14. The hardest part about kimbap is making the roll. It will take a few tries to perfect it. Don’t be discouraged if it comes out too loose in the beginning or if you end up with lazy eyed kimbap (where the stuffing is off center! Don’t worry, the taste is still going to be good 😉 ). The best way to learn is to watch my Gimbap Video below. The stuffing is a little different – I use cucumbers instead of spinach in the video but the rest is the same!
  15. Finish by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
  16. Cut kimbap into 3/4 in (2 cm) thickness. Wipe your knife with water or sesame oil before cutting to keep your knife from getting too sticky. Repeat every few slices.

    gimbap (kimbap) rolls slices laid out on board
    cutting gimbap (kimbap) roll
  17. Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve.

    Gimbap (Kimbap) closeup in stainless lunchbox
    Gimbap (Kimbap) closeup in stainless lunchbox
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4.69 from 19 votes
Kimbap closeup in stainless lunchbox

Kimbap or Gimbap - Seaweed Rice Roll

So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Chosun dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.
Prep: 30 minutes
Cook: 30 minutes
Total Time: 1 hour
serves: 4 people

Ingredients

  • 3 Cup short grain rice (uncooked)

seasoning for rice:

  • 2 Tbsp rice vinegar
  • 4 tsp sugar
  • 1 tsp Sea Salt (Trader Joe's)

Spinach

  • 1 bunch spinach
  • 1/3 tsp salt
  • 1 tsp crushed sesame seeds
  • 1 tsp sesame oil
  • 1 cucumber – optional

Carrot

  • 1 carrot
  • 1 Tbsp oil
  • salt

Burdock roots (wooeong) – optional -:

  • 1 burdock root
  • 1 cup water
  • 2 Tbsp dark soy sauce (jinkanjang)
  • 2 Tbsp sugar
  • 1 Tbsp mirin or rice wine

Egg

  • 4 eggs
  • 1 pinch salt

Ground beef

  • 8 oz ground beef
  • 3 tsp dark soy sauce (jinkanjang)
  • 1 Tbsp rice wine
  • 1 Tbsp sugar
  • 1 tsp honey
  • 1 Tbsp chopped garlic
  • 1 tsp sesame oil
  • 1/8 tsp black pepper
  • 6 sheets nori (dried seaweed, gim)
  • 1 pack pickled daikon radish (daanmuji)
US Customary - Metric

Instructions

  • Wash rice and cook (use less water than usual to make drier rice).
  • Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
    Burdock root for kimbap/gimbap
  • Cut burdock into thin strips.
    burdock for kimbap
  • In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
  • Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
    burdock jorim in soy sauce
  • Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
    blanched spinach for kimbap
  • Julienne cucumbers and carrots.
    Orange and purple carrots and cucumber, julienned
  • Sauté carrots in oil and season with salt. Cool.
  • Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
    eggs cooking in pan
  • Fold both sides (1/3 width) into the center and make an omelette.
    egg omelete or jidan for kimbap
  • Once omelette has cooled down, cut into strips.
    egg slices for kimbap
  • Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
    Seasoning rice for Kimbap/Gimbap
  • Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
  • Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
    Ingredients for Korean Kimbap/Gimbap Roll (Rice rolled in dried seaweed)
  • Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
  • Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
  • Cut kimbap into 3/4 in (2 cm) thickness.
    cutting kimbap rolls

Tips & Notes:

  • Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve.
  • Serve with some miyeok kuk or miso soup
  • Kimchi, myeolchi bokkeum, jangjorim all go great with Kimbap!
  • Store leftover in fridge and reheat
    • The most delicious way to do this is by pan-frying it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way you can eat Kimbap toasty and nutty on the outside and warm and soft on the inside.
VARIATIONS
  • Season rice with just sesame oil and salt instead of vinegar+sugar
  • Use bulgogi, pork bulgogi instead of ground beef

Nutrition Information:

Calories: 936kcal (47%)| Carbohydrates: 150g (50%)| Protein: 30g (60%)| Fat: 22g (34%)| Saturated Fat: 6g (38%)| Cholesterol: 203mg (68%)| Sodium: 1651mg (72%)| Potassium: 1086mg (31%)| Fiber: 8g (33%)| Sugar: 20g (22%)| Vitamin A: 11015IU (220%)| Vitamin C: 30.2mg (37%)| Calcium: 162mg (16%)| Iron: 11.4mg (63%)
Author: JinJoo Lee
Course:Main Course, rice
Cuisine:Korean
Keyword:gluten free, korean rice roll, lunchbox, sushi roll
KoreanCategory:Bap (밥)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

Here’s my video on how to make Gimbap-


KIMBAP-Seaweed Rice Roll

Gimbap - Korean Seaweed Rice Roll

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29 Comments
  1. Rinshin says

    Posted on 3 April 2022 at 10:05 am

    I like your use of gobo. One of my favorite pickle in Japan is young mountain gobo shoots which is very hard to find in US. I can see the crunch from gobo, carrots and cucumber, softness from egg, freshness from spinach and savoriness from beef. Nice combo.

    Reply
    • JinJoo says

      Posted on 4 April 2022 at 12:21 pm

      Thank you!! Totally agree – I love gobo/woo-eong in it.

      Reply
  2. Wendy says

    Posted on 1 April 2021 at 8:15 pm

    Ha ha ha if it is difficult to find knob blades in Spain or in the U. E., the root of Bardana ,impossible I have not even read Bardana in the recipe. If I read it, I will be depressed. So, I have all the ingredients . Saturday holy BIM BAP. Thanks Treasure. Kisses

    Reply
  3. Mai says

    Posted on 3 August 2020 at 12:30 pm

    5 stars
    Great post! We will be linking to this great article
    on our site. Keep up the great writing.

    Reply
  4. Caterina says

    Posted on 26 June 2020 at 1:18 am

    Can i really omit the burdock root? And is the 3 cups of rice not too much for 4 rolls? I’ll be using your recipe for my first kimbap! 🙂

    Reply
    • JinJoo says

      Posted on 27 June 2020 at 1:58 pm

      Yes, you can omit burdock root. Kimbap does use a lot of rice than you would think but you can totally adjust the amount of rice used. It’s up to you. Enjoy!

      Reply
  5. Jay says

    Posted on 21 March 2020 at 10:59 pm

    How much sugar in ground beef? Recipe says “1 tbsp tsp sugar”… Has anyone made it? I might have to guess 1 tbsp sugar and maybe 1 tsp honey?

    Reply
    • JinJoo says

      Posted on 21 March 2020 at 11:10 pm

      Hi Jay. Apologies. It should be 1 Tbsp sugar and 1 tsp honey. It’s correctly shown in the video. Thank you so much for asking!!

      Reply
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Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

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