Korean Kimbap
How to make and roll

Delicious Korean Kimbap (sometimes referred to as Gimbap) is very easy to make and in contrast to Japanese sushi, the ingredients are not confined to fish. What makes them stand out is that these are made from a whole variety of delicious foods ranging from kimchi, to side-dishes and plenty of vegetables.

I have made three different types today, Kimchi, vegetable and a Salmon Kimbap. There are many different ingredients you can try and once you are confident these are easy to make and can be a great lunch, or delicious dinner.

I have used the following Ingredients:
Seaweed Paper
Sushi Rice (Rice needs to be sticky)
A bamboo mat makes rolling easier

Kimbap Ingredients picture

Then the ingredients for the fillings:
Smoked Salmon
Courgette (zucchini)
Eggs - Make into omelet and slice

Begin by cooking the rice, Cut all the vegetables where possible into finger slices, Now lightly fry the carrot, courgette and mushroom until nicely cooked. Mix the Eggs together in a bowl and fry like an omelet and again slice in to pieces.

Kimchi Kimbap Salmon Kimbap Vegetable Kimbap

Put a piece of the seaweed paper on the bamboo mat and cover about 3/4 of this with rice. Place the fillings for each role near one end of the rice. As you can see below I have put Egg, Carrot, Courgette and Mushroom in one, Salmon and cucumber together and finally Kimchi with cucumber. When using Kimchi tough it is important to drain any excess sauce before putting on to the rice. You can experiment if you like with combinations to try and find your perfect taste.

Kimbap Roll picture

Once the fillings are in place gently roll the seaweed paper, taking care not to let the ingredients fall out, If you don't have a bamboo mat it may be more difficult to have a round shape. The rice should make the role stick together, if not use a few grains and stick the ends down.

Kimbap on plate picture

You can eat the role whole, or you can slice with a sharp knife for a good presentation, you may find some ingredients hanging out the end, you can eat these as they normally taste better than the prettier pieces. Serve with a dip of Soy sauce and wasabi or eat plain for a delicious meal. I have served with a bean sprout soup here.

Sliced Vegetable Kimbap

Other popular Kimbab combinations include: Beef and vegetable, Noodle Kimbab, and Tuna

Top of kimbap Recipe

Return to Korean Recipe

HTML Comment Box is loading comments...

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Recipe Index

Bulgogi Recipe
Bulgogi Chicken
Jeyuk Bokkeum
Gochujang Recipe
Korean Pancakes
Slow Cooked Beef
Spicy Ribs
Korean Roast Chicken
Korean Fried Chicken
Mandoo Recipe
Budae Jjigae

Bulgogi Salmon
Ojingeo Bokkeum
Fish Jeongol
Godeungeo Gui
Korean Sundae
Gopchang Jeongol
Bulgogi Sauce
Spicy Cucumber
Cold Spinach
Kimchi Recipe
Kimchi Jjigae
Kimchi Noodle Soup
Kimchi Fried Rice
Types of Kimchi
Health Benefits of Kimchi
Miso Soup
Beansprout Soup
Seaweed Soup
Cold Seaweed Soup
Egg Soup
Butternut Squash Soup
Jeyuk Bokkeum Noodles
Sundae Bokkeum
Spicy Spaghetti Noodles
Shin Ramyun
Vegetable Bread
Green Tea Ice Cream
Ginseng Tea
Korean Green Tea
Barley Tea
Korean Soju
Soy Bean Paste

Korean food home
Korean Food blog