Kimbap (Korean rice roll)

Kimbap is a Korean rice roll made using sheet of dried seaweed, rice, and a variety of filling. My personal favorite is bulgogi kimbap!

The amount of ingredients may look overwhelming but there’s no need to freak out. This dish is easy to put together and you can leave out any of the protein and veggies that do not suit your taste. It makes for a wonderful snack or picnic item!

Prep Time: 20-25 minutes | Cook Time: 25 minutes | Roll Time: 15
Total Time: 60-65 minutes
Servings: 2 to 3


  • 8 ounces of skirt steak, thinly sliced into strips (or ground beef)
  • 4-5 sheets of roasted seaweed paper (see note)
  • 4 cups of cooked short grain rice
  • 3 eggs, scrambled
  • 1 medium carrot, cut into thin strips
  • 4 strips of yellow picked radish (see note)
  • 8 ounce of spinach (see note)
  • 3 tablespoons of minced garlic (~6 garlic cloves)
  • 1/2 tablespoon of white sugar
  • 1/2 tablespoon of brown sugar
  • 1 teaspoon of kosher salt
  • 1 teaspoon of rice wine
  • 1 tablespoon mirin
  • 3 teaspoons of soy sauce
  • 3 tablespoons of sesame oil
  • 1 teaspoon of honey
  • 1/2 teaspoon of freshly ground black pepper
  • vegetable oil
  • 1 small cucumber (optional)
  • 1 sheet of fish cake (optional, see note)
  • You may make 4-5 rolls depending on how much you add to the filling. 
  • You can find the yellow picked radish at your local Korean supermarket.
  • The spinach in this recipe is the kind that is shorter in length and has a pinkish color at the root.
  • You can find the pre-made fish cake in the freezer section at most asian supermarket.


  1.  Add a sprinkle of kosher salt and 1 tablespoon of sesame oil to freshly cooked rice. Mix well and set aside.
  2. Place beef into a clean bowl and marinade it with 1 teaspoon of sesame oil, soy sauce, mirin, white and brown sugar, minced garlic, and pepper. Set aside to let it marinade for 20 minutes. 
  3. Crack the eggs in a bowl and beat well. Heat a 12 inch pan with a small amount of oil, lower heat and pour in the egg mixture. The egg should fill the pan in a thin layer. Flip the egg once the bottom side is cooked. Remove the pan from heat and let it continue cooking using residue heat. Remove egg after 3 minutes and cut into 1/2 inch strips. Set aside on plate.
  4.  Combine carrot strips with 1/4 teaspoon of kosher salt. Mix well and set it aside for 5-7 minutes to expel the water from them.
  5.  In the meantime, heat up pan over medium high heat. Toss in the beef once the pan is hot and cook for 2-3 minutes or until it is fully cooked. Placed the cooked beef into a bowl and set aside.
  6. Back to the carrot, squeeze out excess water. Heat up a lightly oiled pan and saute on medium heat for 2 minutes. Place on plate next to the eggs. 
  7. Boil a pot of water and blanch the spinach. Run spinach under cold water to stop the cooking. Combine the blanched spinach with 1 tablespoon minced garlic, sprinkle of kosher salt, and 2 teaspoons of sesame oil. Mix well and set on plate next to the carrot. 
  8. Time to getting rolling! Place seaweed paper on a sushi rolling mat with shiny side down. Evenly spread ~3/4-1 cup of cooked rice on the seaweed paper, covering 3/4 of the surface, leaving about 2 inches uncovered. 
  9. Place beef, spinach, radish, carrot, eggs, burdock, and fishcake in the center of the rice. 
  10. Roll the mat over the filling such that one edge of the rice reached the opposite side (this should center the filling). Grab the mat and press tightly, pushing out the mat as you roll.
  11. Set the finished roll with the seam down. This will help seal it nicely. 
  12. Repeat 3-4 more times with the remaining ingredients.
  13. Lightly brush each roll with sesame oil and cut into 1/4 inch bite size pieces. To make cutting easier, you may need to quickly rinse the knife under water or wipe it with a wet towel to clean the rice residue off.
  14. Plate it to serve and enjoy! 

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