Gimbap: Recipe, Variations, and Cooking Tips

Gimbap—also known as kimbap—is a Korean dish that layers short-grain rice and fillings (from vegetables to fish to beef) over dried seaweed sheets (also known as gim or nori), then rolls them up altogether. Like in Japanese sushi recipes, these versatile seaweed rice rolls get sliced into bite-sized pieces. Unlike sushi rolls, though, gimbap are much wider (they get packed with more filling), and the meats, fish, or vegetables inside them are often cooked instead of raw. Cooks flavor the rice in gimbap with sesame oil, giving it a nuttier flavor than sweet, rice vinegar–flavored sushi rice.

Gimpab and kimbap are two different spellings of the same dish. “Gim” (also spelled “kim”) in Korean is the term for “edible seaweed,” while “bap” means “rice.” Gimbap is a seaweed rice roll full of cooked protein and vegetables. Kimbap is also a seaweed rice roll full of cooked protein and vegetables. These Korean foods may have different phonetic spellings in English, but they are, in fact, the same.

Gimbap is a versatile dish for omnivores and plant-based eaters alike. Since the rice and the seaweed are relatively subtle, you can go wild with full-flavored fillings.

1. 1. Beef gimbap: Beef bulgogi—the Korean dish of deeply seasoned beef strips—boosts the flavor profile and adds decadent chew and savoriness. Learn to make beef bulgogi.
2. 2. Chung-mu gimbap: This is a small, thin version of gimbap filled only with rice, served alongside radish kimchi, squid salad, and a spicy dipping sauce.
3. 3. Kimchi gimbap: Yellow pickled radish is traditional in gimbap, but that doesn’t mean you can’t add other pickled vegetables. Kimchi adds a pungent, exceptionally flavorful spice and zing. Learn how to make it at home with an easy kimchi recipe.
4. 4. Mayak gimbap: Mayak gimbap is a smaller variety filled with spinach, carrots, and other vegetables.
5. 5. Nude gimbap: This dish—also known as inside-out gimbap—consists of a gimbap roll surrounded by an outer layer of short-grain white rice.
6. 6. Pork tonkatsu gimbap: This hearty gimbap contains deep-fried, breaded pork cutlet slices. Learn how to make tonkatsu.
7. 7. Samgak gimbap: This triangle-shaped gimbap is reminiscent of Japanese onigiri, steamed rice balls with a savory filling.
8. 8. Seafood gimbap: Spicy tuna gimbap—featuring fresh or tinned tuna—goes terrifically in this otherwise mildly flavored, vegetable-forward dish. You can also add crabmeat (imitation crab or fresh) or crumbled fish balls.
9. 9. Tofu gimbap: Add strips of marinated or fried tofu to gimbap for a hearty vegan gimbap.
10. 10. Yachae gimbap: Literally “vegetable gimbap,” this variation can feature yellow pickled radish, blanched or sautéed julienned burdock root, bell peppers, and other refreshing, colorful vegetables.

These snack rolls are popular street food and a common lunchbox or picnic snack in Korea. Here’s how to make the rolls come out both neatly and attractively (as well as deliciously).

1. 1. Choose the right rice. Stick to short-grain rice for a tight, compact roll. White rice or brown rice will work well, though the former is starchier and will hold its shape better when wrapped. Using a rice cooker ensures perfectly al dente rice every time, or cook the rice on the stovetop according to the package directions.
2. 2. Toast the seaweed. For an extra nutty, toasted flavor, hold the seaweed a few inches over a low fire to roast it slightly.
3. 3. Use a mat—or your hands. If you don’t have a bamboo mat, use a piece of plastic wrap (or a silicone mat or your hands) to form the rolls tightly. Work slowly yet firmly, taking care not to tear the nori.
4. 4. Keep water on hand. Keep a small bowl of water at hand so that you can dip your fingers as you assemble the rolls. Having slightly wet fingers will make spreading the rice easier. You’ll also want to wipe your knife on a damp paper towel or cloth between cuts to get clean, straight slices.
5. 5. Use a sharp knife to slice. Use the sharpest knife you have on hand when slicing your gimbap. A dull knife is more likely to press down on the roll as it cuts, creating messy, misshapen slices.
6. 6. Garnish your rolls. After wrapping your gimbap and just before slicing, coat the nori with a light brush of sesame oil, so it looks just barely shiny. Sprinkle the rolls with sesame seeds (they’ll stick to the oil) for an added crunch and nutty flavor.