Korean · Free recipe
Kimbap (Korean Seaweed Rice Rolls)
Seasoned rice and colorful fillings rolled tightly in seaweed, then sliced into neat, pretty rounds. These portable rolls are a picnic and lunchbox favorite across Korea.
Step 1
In a bowl, gently fold the warm rice with the sesame oil, salt, and sesame seeds until seasoned, then let it cool to just above room temperature so it is easy to handle.
Step 2
Heat 1 tablespoon oil in a skillet over medium, pour in the beaten eggs, and cook into a flat omelette for 2 to 3 minutes. Slide it out and cut into long 1/2-inch strips.
Step 3
In the same skillet, stir-fry the carrot with a pinch of salt for 2 minutes until slightly soft, then set aside.
Step 4
Season the blanched spinach with a drop of sesame oil and a pinch of salt.
Step 5
Lay one seaweed sheet shiny side down on a bamboo rolling mat, with the long edge facing you.
Step 6
With wet fingers, spread a thin, even layer of rice over the bottom two-thirds of the sheet, leaving the top third bare so the roll can seal.
Step 7
Near the bottom edge, arrange small lines of egg, carrot, radish, cucumber, crab or ham, and spinach across the rice.
Step 8
Lift the bottom edge of the mat with your thumbs while holding the fillings with your fingers, and roll up and away, pressing firmly to make a tight cylinder.
Step 9
Seal the bare seaweed edge, dabbing it with a little water if needed, and press the finished roll gently to shape it round.
Step 10
Brush the outside of the roll lightly with sesame oil for shine and easier slicing.
Step 11
With a very sharp knife wiped clean between cuts, slice each roll into 1/2-inch rounds.
Step 12
Arrange the pieces cut side up on a plate and serve at room temperature.
Tips from the test kitchen
- Wipe the knife with a damp cloth between cuts so the rice does not stick and tear.
- Do not overfill; a thin rice layer and modest fillings roll far more tightly.
