K-Food Recipes

Mom's Homemade Gimbap

A representative Korean lunchbox/picnic food made by seasoning rice with sesame oil and salt, adding colorful ingredients such as spinach, carrots, danmuji, eggs, and ham, rolling it tightly in seaweed (gim), and cutting it into bite-sized pieces. Unlike sushi, it is seasoned with sesame oil rather than vinegar.

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[윤이련]50년 요리비결 913.3K💬 597⏱ 6:46

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⚠️ AI-generated recipe. Actual results may vary.

Servings10Servings
1510
About 380 kcal per serving· about 3,800 kcal total· ⏱ 60 min(AI estimate)
0 selected
  • Gimbap seaweed sheets(김밥용 김)10 sheets
  • Cooked rice(쌀밥)10 bowls
  • Fish cakes(어묵)4 sheets
  • Ham(햄)1 pack
  • Crab sticks(맛살)5 pieces
  • Pickled radish(단무지)10 strips
  • Burdock root(우엉)10 strips
  • Carrot(당근)1 pieces
  • Spinach(시금치)⇄ Substitute ▼0.5 bunch
  • Eggs(계란)6 pieces

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Slice the filling ingredients like carrots, fish cakes, and ham into strips, then sauté them separately. Season the fish cakes with 1 tablespoon of soy sauce.▶ 0:15
  2. 2Blanch the spinach and toss with salt, sesame oil, and sesame seeds. If using cucumbers, pickle them in salt, 1 tablespoon of vinegar, and 1 tablespoon of sugar.▶ 1:43
  3. 3Beat the eggs, cook into a thin omelet, and slice into long strips.▶ 3:10
  4. 4Season the freshly cooked rice with 1.5 tablespoons of vinegar, 1.5 tablespoons of sesame oil, and a pinch of salt. Let it cool down completely.▶ 4:38
  5. 5Spread a thin layer of the cooled rice over a sheet of seaweed, arrange the fillings on top, and roll it up tightly.▶ 6:05

💡 Cooking Tips

Season the rice with sesame oil and salt while hot, and let it cool slightly before rolling so the seaweed doesn't get soggy. Spread the rice thinly on the seaweed, leaving 2-3 cm empty at the top so it rolls well without bursting. Lightly coat your knife with sesame oil when slicing.

⇄ Substitutes

If you don't have danmuji, you can substitute it with thinly sliced cucumber pickles; if you don't have Korean ham, you can use Spam or any sliced ham. You can use perilla oil instead of sesame oil for the rice, and if vegetarian, you can fill it with braised burdock or avocado.

Storage

Kimbap is best eaten within a few hours of making it at room temperature, as refrigerating it makes the rice hard and the seaweed soggy. If you have leftovers, slice it and coat it with egg wash to make "Kimbap-jeon" (pan-fried kimbap).

Related

Chungmu Kimbap, Kkoma Kimbap (mini kimbap), Tuna Kimbap, Kimbap-jeon.

FAQ

  • Q. Can I use Sushi Nori?

    A. Yes, you can. However, seaweed for kimbap is usually larger and thicker, making it less prone to bursting. When using Sushi Nori, use slightly less rice and fillings, and make sure the rough side of the seaweed faces inward (toward the rice) so it sticks well.

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