Kimbap Rolls

Kimbap is Korea's favorite portable meal — glossy seaweed rolls packed with seasoned rice, colorful vegetables, and savory fillings. These neat rolls are perfect for picnics, lunchboxes, or anytime snacking, and rolling them at home is easier than it looks.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

5 servings

Calories

420

Ingredients

• 3 cups cooked short-grain rice, still warm
• 5 sheets gim (roasted seaweed)
• 2 tablespoons toasted sesame oil, plus more for brushing
• 1 teaspoon salt
• 3 eggs, beaten
• 2 medium carrots, julienned
• 2 cups fresh spinach
• 6 imitation crab sticks
• 8 oz (225 g) danmuji (pickled radish), in long strips
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Season the warm rice with sesame oil and salt, folding gently until glossy. Keep covered so it does not dry out.
2. Whisk the eggs with a pinch of salt and cook into a thin omelet in a lightly oiled pan. Cool, then cut into long strips.
3. Blanch the spinach 30 seconds, squeeze dry, and toss with a little sesame oil and salt.
4. Stir-fry the julienned carrots with the soy sauce and sugar for 2 minutes until just tender.
5. Lay a seaweed sheet shiny-side down on a bamboo mat. Spread about 3/4 cup of rice in a thin even layer, leaving a 1-inch border at the far edge.
6. Arrange the egg, carrot, spinach, crab, and pickled radish strips in a line across the center.
7. Roll tightly with the mat, dabbing the bare seaweed edge with water to seal.
8. Brush the roll lightly with sesame oil and slice into 8 pieces with a sharp, slightly wet knife. Repeat with the remaining sheets.

Pro tips

• Use short-grain rice — long-grain rice will not hold the roll together.
• A slightly damp knife cuts clean slices without dragging the seaweed.
• Tighten the roll firmly with the bamboo mat after the first turn.
• Squeeze excess water from the spinach or the roll will get soggy.

Frequently asked questions