Kimbap: The Korean Sushi Roll

  • Difficulty: easy;
  • Duration: 20 minutes (not including ingredients preparation);
  • Cost: low.

Kimbap is one of the favorite foods of Koreans. Similar to sushi roll or Japanese maki it is very nutritious and handy for a quick meal.
Obviously, it is also delicious.
The meaning of the name of this dish is literal:

It consists, in fact, in steamed rice with vegetables, eggs and meat rolled in a ‘sheet’ of dried seaweed and then all cut into disks to make it easier to eat. 

There are various types, with different fillings and combinations: everyone can choose the one they like best or, as in my case, prepare the one that most inspires. 

From the description, those who know a bit of Japanese cuisine, will have thought that the Kimbap is nothing more than the Maki or sushi roll. 

Probably this Japanese dish has found space between kitchens and Korean palates during the Japanese colonization. 

Now, let’s see what we need. Don’t be afraid if some ingredients are a little bit hard to find, I’ll link you where to find them!


  • Spinach;
  • 2 carrots;
  • Cooked meat, bulgogi is fine;
  • 2 eggs;
  • 3 glasses of rice;
  • 1 tablespoon of sesame seeds;
  • 2 teaspoons of sesame oil;
  • 1 package of dried seaweed’s sheets.

You will also need a Bamboo Sushi Rolling Mats to roll the kimbap.


  • Boil the rice and mix it with oil and sesame seeds.
  • Boil, or pass in the pan, the spinach.
  • Take the carrots, cut them into strips and put them in a pan.
  • Make an omelette with the eggs and cut into strips.
  • Once all the ingredients are ready, roll out the seaweed sheet on the bamboo stole and then lay a little spoonful of boiled rice and spread it so that everything does not remain in the center: it is the hardest passage! you must try to avoid empty spaces or put too much.
  • Then, take a small strand of omelette, one of carrot, two spinach and the amount of meat desired and place it horizontally on the rice.
    I advise not to overdo the quantity of ingredients, it could become complicated to roll it all up.
  • When all the ingredients are on the rice mat, take one side of the seaweed sheet, with the bamboo stole, and roll it up on itself.
  • Grip well and pull the other flap with the other hand, this will make the grip stronger and tighten the contents more. Once rolled up, take two fingers of boiled rice and attach it to the seaweed flap to tighten the roulade.
  • Make sure it has been rolled up well and then start cutting it into slices about 1.5 cm wide.

Another type of kimbab, much simpler to prepare, is the one with tuna. If you do not want to use the vegetables, you can take only two tuna sticks, mix them with some mayonnaise, and roll them up with rice and seaweed as explained above.

If you have any doubt, ask, and let me know if you have tried to do it and how it came!

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