Depositphotos

Kimbap

Name: Kimbap
Total time: 3600 s
Yield: 1
Cuisine: Korean
Ingredients: Baby spinach: 3.5 oz; Sesame oil: 3 tsp; Sesame seeds: 2.5 tsp; Salt: 1.5 tsp; Vegetable oil: 2 tsp; Carrot: 1. sliced thinly; Eggs: 2; Korean pickled daikon : 3.5 oz; Crab sticks: 2 oz; Hot dogs: 2. sliced lengthwise; Dried seaweed sheets: 6; Short-grain rice: 18 oz

26 Aug 2026

Fine Dining Lovers

Editorial Staff

Copy link

Difficulty

Medium

Total Time

1H 0MIN

Cuisine

Korean

Ingredients

Baby spinach: 3.5 oz

Sesame oil: 3 tsp

Sesame seeds: 2.5 tsp

Salt: 1.5 tsp

Vegetable oil: 2 tsp

Carrot: 1, sliced thinly

Eggs: 2

Korean pickled daikon : 3.5 oz

Crab sticks: 2 oz

Hot dogs: 2, sliced lengthwise

Dried seaweed sheets: 6

Short-grain rice: 18 oz

Korean kimbap is a rice roll wrapped in dried seaweed and filled with vegetables, seafood, and meat. Read on for our top kimbap recipe below

Serves 4

01.

Rinse the short-grain rice under cold water until the water runs clear, to remove excess starch. Add the rinsed rice to a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and simmer for 12-15 minutes, until the water is fully absorbed. Remove from the heat and let stand, covered, for 10 minutes to steam. Fluff with a fork, then transfer to a large bowl while still warm. Add the sesame oil and salt and gently fold to combine, taking care not to crush the grains. Set aside to cool completely before assembling.

02.

Prepare the Spinach

Place the baby spinach in a heatproof bowl and cover with boiling water, ensuring all of the leaves are submerged.

03.

Once wilted, drain and rinse the leaves under cold water. Squeeze to remove excess liquid and return the spinach to the bowl with the sesame oil and sesame seeds. Season with the salt and set aside.

04.

Make the Filling

Heat half of the vegetable oil in a skillet over medium heat. Add the sliced carrots and sauté for 3 minutes until softened. Set aside on a plate.

05.

Add the remaining oil to the skillet. Crack the eggs into a bowl, whisk, and pour into the pan to coat the base. Cook for 1 minute until set and transfer to a cutting board. Slice into strips.

06.

Add the Korean pickled daikon, crab sticks, sliced hot dogs, carrots, sliced omelet, and spinach to a bowl. Season with salt and toss gently.

07.

Assemble the Kimbap

Place a sheet of the seaweed shiny-side down on a clean board or bamboo mat and spread the cooked short-grain rice over the majority of the sheet, leaving the top quarter empty. Divide the filling into 6 and add 1 portion over the bottom half of the rice, then tightly roll.

08.

Brush the roll with any remaining sesame oil and sprinkle with sesame seeds. Repeat to make the remaining rolls.

09.

Slice the rolls into thick rounds to serve.

Tips & Tricks

The key to making the best kimbap, also known as gimbap, is to perfect the rice and rolling technique. The rice needs to be tender, but not too soft, and seasoned to be cohesive, but not as sticky as sushi rice. Let the rice cool fully before assembling otherwise the seaweed wrapper will soften and struggle to hold the fillings.

Any excess moisture will also make the seaweed wrapper soggy. It’s important to drain the spinach as much as possible, as it’s an ingredient that naturally retains a lot of moisture. Cut all of the ingredients into similar-sized strips so the roll is easy to shape and has an even distribution of the fillings throughout.

The seaweed needs to be placed shiny-side down when assembling the kimbap, and the filling should be arranged in a compact line to create a tight roll without overstuffing. If you have a bamboo rolling mat available, this helps to produce an even, firm roll. Kimbap should be eaten soon after rolling, as the longer it sits the more moisture transfers to the seaweed wrapper and makes the texture undesirably soft.

Kimbap vs. Sushi: The Differences

To understand the difference between kimbap and sushi, it’s first helpful to know what kimbap is. Although both are rolled in sheets of dried seaweed, kimbap is distinctly Korean and made with rice usually seasoned with sesame oil and salt. Sushi, however, features signature sticky rice often seasoned with rice vinegar, sugar, and salt.

Sushi also tends to use raw or cooked seafood, whereas kimbap includes a wider variety of ingredients from vegetables to eggs to fish cakes and is designed as a complete dish rather than smaller elements to make up a meal.

Popular Filling Variations

Classic fillings for kimbap Korean food include spinach, pickled radishes, carrots, eggs, and beef. There are also many seafood variations featuring fish cakes and crab, along with vegetarian adaptations built around mushrooms and tofu.

Whichever ingredient you choose, it’s important to balance the salty, savory, fresh, and pickled flavors for a variety of textures in the roll. For more inspiration for your kimbap take a look at our selection of the top 12 Korean pantry items, including gochujang and toasted sesame oil, for an authentic taste profile.

If kimbap has ignited an interest in Korean cooking in your home there are plenty of Korean restaurants to visit throughout the United States. Take a look at our article highlighting the best Korean restaurants to visit next time you’re in New York City.