Recipe Kimbap

Kimbap, also known as gimbap, is a popular Korean dish consisting of seaweed (kim) and rice (bap) rolled together with various fillings. It's similar to sushi but has distinct flavors and ingredients that reflect Korean cuisine. This dish is perfect for picnics, lunchboxes, or a light meal. Let's dive into the details of how to make delicious kimbap at home.


For the Rice:

  • 2 cups short-grain white rice
  • 2 cups water
  • 2 tablespoons sesame oil
  • 1 tablespoon salt
  • 1 tablespoon sugar

For the Fillings:

  • 5 sheets of roasted seaweed (nori)
  • 2 large carrots, julienned
  • 1 cucumber, julienned
  • 3 eggs, beaten
  • 1 cup spinach, blanched and drained
  • 5 pieces of imitation crab sticks or fish cake
  • Pickled radish (danmuji), cut into long strips
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

Optional Fillings:

  • Beef bulgogi, cooked and thinly sliced
  • Tuna mixed with mayonnaise
  • Avocado slices

Preparation and Instructions

Preparing the Rice:

  1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. Drain well.
  2. Cook the Rice: In a rice cooker or a pot, add the rinsed rice and water. Cook until the rice is tender.
  3. Season the Rice: Transfer the cooked rice to a large bowl. Add sesame oil, salt, and sugar. Mix gently but thoroughly. Let it cool to room temperature.

Preparing the Fillings:

  1. Carrots: In a pan, heat vegetable oil over medium heat. Add julienned carrots and stir-fry for about 3-4 minutes until tender. Season with a pinch of salt.
  2. Cucumber: Julienne the cucumber and set aside. No need to cook.
  3. Eggs: Beat the eggs in a bowl. In a pan, heat some oil and cook the beaten eggs like an omelet. Once cooked, cut into long strips.
  4. Spinach: Blanch the spinach in boiling water for 1-2 minutes, then rinse with cold water and drain. Season with soy sauce and sesame oil.
  5. Imitation Crab Sticks/Fish Cake: Cut into long strips if they are not already in that shape.

Assembling the Kimbap:

  1. Lay the Seaweed: Place a sheet of roasted seaweed on a bamboo mat (makisu) with the shiny side down.
  2. Spread the Rice: Spread a thin layer of rice evenly over the seaweed, leaving about 1 inch at the top edge.
  3. Add Fillings: Arrange a small portion of each filling horizontally across the middle of the rice.
  4. Roll the Kimbap: Use the bamboo mat to carefully roll the seaweed and rice over the fillings, pressing gently but firmly to shape the roll. Continue rolling until the seam is at the bottom.
  5. Slice the Kimbap: Rub a little sesame oil on the surface of the roll and sprinkle with sesame seeds. Use a sharp knife to cut the roll into bite-sized pieces.

Tips for Perfect Kimbap

  1. Use Fresh Ingredients: Fresh ingredients will ensure the best flavor and texture.
  2. Don't Overfill: Adding too much filling can make it difficult to roll the kimbap properly.
  3. Wet Your Hands: Wet your hands with water to prevent the rice from sticking when spreading it on the seaweed.
  4. Sharp Knife: Use a very sharp knife to slice the rolls cleanly without squishing them.


  1. Vegetarian Kimbap: Use only vegetables and tofu for the filling.
  2. Spicy Tuna Kimbap: Mix canned tuna with spicy mayo before adding it as a filling.
  3. Kimchi Kimbap: Add chopped kimchi for a tangy and spicy twist.
  4. Cheese Kimbap: Add a slice of cheese to the filling for a creamy texture.

Calorie Information

The calorie content of kimbap can vary based on the ingredients used. On average, one roll of kimbap (about 8 pieces) contains approximately 330-400 calories. This estimation includes rice, seaweed, vegetables, and common fillings like eggs and crab sticks.


Kimbap is a versatile and delicious dish that you can customize to your taste. Whether you stick to traditional fillings or get creative with new ones, making kimbap at home is a fun and rewarding experience. With the right ingredients and a bit of practice, you'll be able to enjoy this Korean favorite anytime you like. Enjoy your homemade kimbap with a side of pickled radish or kimchi for an authentic Korean meal!


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