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Kimbap (Korean Seaweed Rice Rolls) Recipe

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Kimbap, a popular Korean seaweed rice roll, features seasoned rice and an assortment of flavorful fillings such as marinated beef, sautéed vegetables, fish cake, and egg, all rolled in seaweed sheets. This recipe guides you through preparing each component and assembling them into delicious, bite-sized rolls perfect for a snack or light meal.

Ingredients

Rice

  • 2 cups uncooked short-grain rice
  • 2 cups water
  • 1 tablespoon sesame oil
  • ½ teaspoon salt

Beef

  • 8 oz beef sirloin or rib eye, sliced into ½ inch thick slices
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced

Fillings

  • 8 oz spinach
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • 2 carrots, peeled and julienned
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • 4-5 strips danmuji pickled radish, pre-sliced
  • 3 large eggs
  • ¼ teaspoon salt
  • 4-5 sheets seaweed

Fish Cake

  • 2 sheets fish cake, sliced into ½ inch strips
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil

Instructions

  1. Cook the rice: Wash the rice 2-3 times until the water is mostly clear. Add 2 cups of water and cook the rice following a rice cooker’s instructions or on the stove until tender.
  2. Season the rice: Once cooked, add 1 tablespoon sesame oil and ½ teaspoon salt to the rice and mix gently to combine. Set aside.
  3. Marinate the beef: In a small bowl, combine 8 oz sliced beef with 1 tablespoon soy sauce, 1 teaspoon mirin, 1 tablespoon sugar, 1 teaspoon sesame oil, and 2 cloves minced garlic. Mix well and let marinate for 15 minutes.
  4. Prepare the spinach: Bring a pot of water to a boil and blanch 8 oz spinach for 30 seconds. Immediately transfer to cold water, squeeze out excess water, then season with 1 teaspoon sesame oil and ¼ teaspoon salt. Set aside.
  5. Sauté the carrots: Heat 1 teaspoon sesame oil in a pan over medium-high heat. Add 2 julienned carrots with 1/8 teaspoon salt and sauté for about 1 minute until tender. Remove and set aside.
  6. Prepare the eggs: Whisk 3 eggs with ¼ teaspoon salt. Heat 1 tablespoon oil in a pan over medium-high heat, pour in eggs, and cook until 60% set. Fold eggs twice into a roll, remove from heat, slice into ¼ inch strips, and set aside.
  7. Sauté the fish cake: In the same pan, heat 1 teaspoon oil over medium-high heat. Add 2 sheets fish cake slices, 1 teaspoon soy sauce, ½ teaspoon sugar, and ½ teaspoon sesame oil. Cook for about 2 minutes until softened. Remove and set aside.
  8. Cook the beef: Heat 1 tablespoon oil in the pan over medium-high heat. Stir-fry the marinated beef until cooked through, about 2-3 minutes. Remove from heat and set aside.
  9. Assemble the rolls: Place one seaweed sheet shiny side down on a bamboo sushi mat lined with plastic wrap, with the longer side facing you. Spread ¾ cup of rice thinly over the seaweed, leaving a 1½ to 2-inch gap at the top.
  10. Add the fillings: Arrange an even amount of spinach, carrots, danmuji pickled radish strips, egg strips, fish cake, and cooked beef in the center of the rice layer, leaving about 1 inch of rice at the top to seal.
  11. Roll the kimbap: Lift the bottom edge of the rice with both hands and tuck fillings in tightly with your fingers as you roll forward, applying firm pressure. Once fully rolled, press firmly to seal.
  12. Slice and serve: Lightly brush the roll with sesame oil and slice into ½-inch-thick pieces. Wipe the knife with a damp towel between cuts to ensure clean slices. Serve immediately or chilled.

Notes

  • Use short-grain rice for the best sticky texture essential to kimbap.
  • Substitute beef with cooked tuna or bulgogi for variety.
  • Danmuji (pickled radish) adds sweetness and crunch—if unavailable, substitute with pickled cucumbers.
  • Marine collagen or fish cake can be found in Korean grocery stores; omit if allergic or unavailable.
  • To make rolling easier, dampen your fingers when spreading rice to prevent sticking.
  • Brush the finished roll with sesame oil for added shine and flavor.
  • Keep a damp towel on hand to clean your knife between slices for perfect presentation.

Find it online: https://freshfromkitchen.com/kimbap-korean-seaweed-rice-rolls-recipe/