Learn how to make delicious Korean kimbap with seasoned rice, egg, pickled radish and savory fillings wrapped in crisp seaweed. Easy and flavorful!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Snack
Cuisine: Korean
Keyword: easy kimbap recipe, gimbap, gimbap recipe, homemade kimbap, kimbap, korean lunch recipe, korean rice rolls, Korean seaweed roll, seaweed rice rolls
Servings: 8
Calories: 115kcal
Author: thetastejournal.com
Ingredients
Kimbab Rice
1cupWhite rice
1TbspSesame seed oil
½TbspWhite vinegar
¼tspSalt
Kimbab Fillings
8Seaweed Sheets
5Eggs- whisked and cooked in single layer egg
200gramsYellow radish pickle
100gramsCrab meat
200gramsFlat fish cake
150gramsWoo-ung- burdock root, Optional
200gramsVegetable fish cake- optional
Instructions
Cooking the Rice: To start, cook the white rice in boiling water, then let it simmer on low heat. Once done, transfer it to a large bowl and mix in sesame oil, salt, and white vinegar, using a food-safe glove to combine evenly.
Preparing the Rolling Station: Place a bamboo mat on a chopping board and lay down a sheet of cling wrap if desired. Position the kimbap seaweed on the mat with the rough side up. Spread a thin layer of rice across the center of the seaweed, then add your ingredients on top.
Assembling the Kimbap: Using the bamboo mat, gently roll the seaweed around the ingredients, applying slight pressure to keep it tight. After rolling completely, brush the roll with sesame oil for added flavor and easier cutting. Slice the kimbap into bite-sized pieces and sprinkle sesame seeds on top.
Serving: Slice the kimbap into bite-sized pieces and sprinkle sesame seeds on top. Serve with kimchi or ginger pickles for an extra touch.