Kimbap (Korean Seaweed Rice Rolls)
김밥gim-bap
Sesame-seasoned rice and colorful fillings rolled in seaweed
Kimbap is rice seasoned with sesame oil and salt, rolled in roasted seaweed around strips of egg, spinach, carrot, pickled radish and ham or crab, then sliced into bite-sized rounds. It is Korea’s favorite picnic and lunchbox food.
Looking for a twist? See 5 kimbap variations ↓
🥘 Ingredients for classic kimbap
Tap an ingredient to check it off.
Rice
Fillings
Finishing
🧺 Korean ingredients in this dish
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food🛒 Shop on Amazon
- Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds🛒 Shop on Amazon
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Lotus Root & BurdockCrunchy roots for glossy soy braises
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📝 How to make kimbap
Season the warm rice with the sesame oil, salt and sesame seeds and let it cool slightly.
Beat the eggs with a pinch of salt, cook a thin omelet and cut it into long strips.
Blanch the spinach, squeeze it dry and season with salt and sesame oil. Julienne the carrot and sauté it with a pinch of salt. Briefly pan-fry the ham or crab sticks.
Place a seaweed sheet shiny side down on a bamboo mat. Spread about ¾ cup of rice thinly over two-thirds of the sheet, leaving the top 3 cm bare.
Line the fillings across the center. Roll tightly with the mat, pressing as you go, and seal the edge with a few grains of rice.
Brush the roll with sesame oil, sprinkle with sesame seeds and slice into 1.5 cm rounds with a sharp, wet knife.
💡 Tips for the best kimbap
- Use warm, not hot, rice — hot rice makes the seaweed soggy and wrinkled.
- Wipe the knife with a damp cloth between cuts for clean slices.
- Kimbap is best eaten the same day. Leftover slices are delicious dipped in beaten egg and pan-fried.
Kimbap vs. sushi
Kimbap rice is seasoned with sesame oil and salt rather than vinegar, and the fillings are usually cooked or pickled rather than raw fish. It is everyday food — for school picnics, road trips and quick lunches.
Popular versions include tuna-mayo, bulgogi, cheese and chungmu kimbap, small plain rolls served with spicy squid and radish kimchi.
