Gimbap Recipe (Kimbap) – Korean Seaweed Rice Rolls
Published on August 28th, 2025
Intermediate
There’s nothing quite like opening a lunchbox or picnic basket in Korea and finding neatly packed slices of gimbap. Bright yellow pickled radish, golden egg omelette, crisp carrots, and savory fishcake are all rolled snugly in rice and seaweed. Whether you call it gimbap or kimbap, this dish is the ultimate portable comfort food. Today, I’ll guide you through a delicious gimbap recipe that feels both authentic and approachable, so you can bring this Korean classic to your own table.
What is Gimbap (Kimbap)?
Gimbap (also spelled kimbap) literally means “seaweed rice” in Korean (gim = seaweed, bap = rice). It’s often described as Korea’s answer to sushi, but the comparison only goes so far. Instead of raw fish, a classic gimbap recipe uses cooked fillings like eggs, spinach, pickled radish, fishcake, or beef. An authentic gimbap recipe balances flavour, colour, and texture in every slice, making it a feast for both the eyes and taste buds. It’s the go-to dish for school lunches, picnics, and road trips.
Why You’ll Love This Dish
• Portable & Shareable – Perfect for picnics, potlucks, and family meals.
• Versatile – Fill it with vegetables, seafood, meat, or even tuna mayo.
• Balanced & Nutritious – Rice, protein, and vegetables rolled into one bite.
• Beautiful Presentation – A rainbow of ingredients makes it Instagram-worthy.
Ingredients for the rice
- 2 cups short-grain white rice
- 2½ cups water
- 2 tbsp Korean plum extract
- ½ tsp salt
Ingredients for Fillings
- 6 strips pickled radish
- 150g beef brisket
- 6–12 strips burdock root
- 6 imitation crab sticks
- 10 oz shredded carrot
- 4 eggs
- 3 fishcake sheets
- 1 bunch spinach
Seasonings & Extras
- Soy sauce
- Sugar
- Mirim (Korean cooking wine)
- Sesame oil
- Sesame seeds
- Oil for cooking
- 9 sheets gim (cut 3 in half)
Instructions:
- Cook the rice – Rinse rice thoroughly, cook with water, then season with plum extract and salt while still warm.
- Make the omelette – Beat eggs, cook into a thin omelette, then slice into strips.
- Prepare carrots – Lightly cook shredded carrots in oil and a splash of water until softened.
- Fishcake stir-fry – Slice sheets into strips, stir-fry with soy sauce, sugar, and mirim for flavour.
- Spinach blanch – Blanch quickly in boiling water, squeeze out excess moisture, and season with sesame oil and salt.
- Assemble rolls – Place a sheet of gim shiny side down on a bamboo mat. Spread a thin, even layer of rice (leave 1 inch at the top). Arrange fillings neatly in the center.
- Roll tightly – Use the bamboo mat to roll away from you, pressing firmly but gently to keep the roll tight.
- Slice & serve – Brush the roll with sesame oil, sprinkle sesame seeds, and slice into ½-inch pieces with a sharp knife.
Tips on how to Make Gimbap at Home Like a Pro
If you’re wondering how to make gimbap without it falling apart, here are my top tips:
• Keep the rice slightly warm – too hot makes it mushy, too cold makes it stiff.
• Don’t overload fillings – less is more for a neat roll.
• Use a sharp knife dipped in water for clean cuts.
• Aim for a balance of colours – yellow radish, green spinach, orange carrot, and golden egg look stunning together.
Serving & Variations
• Tuna Mayo Gimbap – A creamy, modern twist.
• Bulgogi Gimbap – Sweet and savoury beef for meat lovers.
• Vegetarian Gimbap – Skip the crab and fishcake, double up on veggies.
• Kimchi Gimbap – Add a spicy kick with fermented cabbage.
Pair gimbap with kimchi, a light soup, or enjoy it as a complete meal on its own.
Final Bite
Making gimbap is part cooking, part art. It’s about layering flavours, colours, and textures into something greater than the sum of its parts. Whether you follow a classic gimbap recipe or put your own twist on it, this dish will bring joy to your kitchen and smiles to your table. Roll, slice, share, and enjoy the magic of homemade Korean gimbap.
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