Kimbap Recipe: How to Make Korean Rice Rolls

Kimbap—also known as gimbap (김밥)—is a Korean dish consisting of a combination of vegetables and meats on a bed of short-grain rice, rolled up into dried seaweed sheets (also known as gim or nori) and sliced into bite-sized pieces. These versatile snack rolls are popular street food and a common lunchbox addition in Korea.

This recipe features a combination of traditional kimbap fillings, including thinly sliced vegetables, leftover beef bulgogi, imitation crab sticks, and cooked egg for a satisfying meal that you can easily customize to suit your palate.

Korean kimbap and Japanese sushi are both rolled, seaweed- and rice-based dishes, which look very similar. However, there are a couple of notable distinctions between the dishes.

Sushi is from Japan, and the key ingredient in most sushi rolls is raw fish. Also, sushi rice has a seasoning that includes rice vinegar. Chefs and home cooks typically serve condiments, like wasabi, soy sauce, and ginger, alongside sushi.

The fillings for kimbap, a Korean dish, typically include cooked and preserved ingredients like grilled meat, canned tuna, cured ham, and kimchi. Chefs use sesame oil to season the short-grain rice (including brown or black rice) used in kimbap. Since chefs season the dish, they do not serve it with condiments.

You can include a range of fillings in this versatile rolled snack food. Here are some variations of kimbap:

1. 1. Chung-mu kimbap: This is a small, thin version of kimbap filled only with rice, served alongside radish kimchi, squid salad, and a spicy dipping sauce.
2. 2. Egg kimbap: Egg kimbap contains a thick layer of eggs dotted with diced vegetables and spices.
3. 3. Mayak kimbap: Mayak kimbap is a smaller variety of kimbap filled with spinach, carrots, and other vegetables.
4. 4. Nude kimbap: This dish—also known as inside-out kimbap—consists of a kimbap roll surrounded by an outer layer of short-grain white rice.
5. 5. Pork tonkatsu kimbap: This hearty kimbap contains deep-fried, breaded pork cutlet slices.
6. 6. Samgak kimbap: This is a triangle-shaped variety of kimbap, reminiscent of Japanese onigiri, steamed rice balls that feature a savory filling.
7. 7. Tuna kimbap: This popular variety of kimbap features spicy tuna and vegetables.
8. 8. Yachae kimbap: This vegetarian form of kimbap features a filling of rice and veggies, with no crab or bulgogi.

With the proper tools and ingredients, these simple rolls will come together with ease. Follow these tips to make the most of this classic Korean food dish:

1. 1. Make long strips. Slice each of your filling ingredients into evenly thin, long strips that run the width of your seaweed sheets. This technique will ensure that every slice or bite contains an equal portion of the fillings.
2. 2. Experiment with fillings. Fill your kimbap with any of the Asian-inspired ingredients you have on hand, such as leftover grilled bulgogi, pork, crabmeat, fishcake, or perilla leaves. Incorporate pickled vegetables like kimchi, pickled ginger, burdock root, and danmuji (yellow pickled radish). Use fresh julienned vegetables (like jalapeño peppers) and sesame seeds.
3. 3. 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.
4. 4. Use a super sharp knife. Use the sharpest knife you have on hand when slicing your kimbap. A dull knife is more likely to press down on the roll as it cuts, creating messy, misshapen slices in the process.