Description
Kimbap, also known as Korean Seaweed Rice Rolls, is a popular and colorful dish made with seasoned rice, assorted vegetables, egg, and protein, all rolled in sheets of seaweed. It’s perfect for picnics, lunchboxes, or a quick, nutritious meal on the go—fresh, flavorful, and endlessly customizable.
Ingredients
Units
Scale
- 4 sheets of gim (dried seaweed for sushi)
- 2 cups cooked short-grain rice
- 1 tbsp sesame oil
- 1/2 tsp salt
- 2 eggs, beaten and cooked into a thin omelet, sliced
- 4 strips of cooked beef, ham, tuna, or imitation crab
- 1/2 carrot, julienned and sautéed
- 1/2 cucumber, julienned
- 4 pieces yellow pickled radish (danmuji)
- 1 cup blanched spinach, seasoned with sesame oil and salt
Instructions
- Mix warm rice with sesame oil and salt. Let it cool slightly.
- Place a sheet of seaweed shiny side down on a bamboo mat. Spread 1/2 cup rice evenly, leaving about 1 inch at the top.
- Layer fillings (egg, protein, carrot, cucumber, radish, spinach) horizontally across the center of the rice.
- Roll tightly using the mat, pressing gently to keep it firm. Seal edge with a bit of rice or water.
- Brush with sesame oil and slice into bite-sized rounds with a sharp, wet knife.
- Serve fresh with optional dipping sauces or side dishes.
Notes
- Customize with kimchi, bulgogi, or cheese for unique variations.
- Keep knife wet to cut cleanly without sticking.
- Great for meal prep—wrap rolls tightly in plastic and refrigerate for up to 24 hours.
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
