Kimbap – Seaweed Rice Roll #dinner #veggies

Kimbap – Seaweed Rice Roll #dinner #veggies

Kimbap is Korean Seaweed Rice Roll that is made with prepared rice and different veggies and meat that is come in dried ocean growth (kim). This is the most bona fide and exemplary Kimbap formula that was my youth top choice.

Kimbap (김밥) or Gimbap, Yubu chobap(유부초밥), myeolchi bokkeum ( 멸치볶음) and jangjorim (장조림) were all.. very flawless.. for picnics. However, since I consider it, I enjoyed my sibling's picnics far and away superior since then I could simply go with mother, have Kimbap for lunch, unwind and do nothing else. No worrying about making diversions which was an absolute necessity at my very own school outing. Drop the Handkerchief (손수건 돌리기 sohnsugeon dolighee) was one game we ALWAYS played and I HATED IT!!! I was consistently the slowest sprinter in the class… I was never any great at these amusements and as a rule, when I lost, they caused me to sing before the class which was basically embarrassing. Amazing.. this brings back recollections..

So a few people think Kimbap or Gimbap is Korean rendition of a sushi roll since it utilizes a similar bamboo tangle and seems to be like sushi. In any case, there are records in the history books from Chosun tradition (which is before Japan's attack of Korea) that notice wrapping rice with Korean gim/kim.

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Kimbap – Seaweed Rice Roll #dinner #veggies


  • 3 Cup short grain rice (uncooked)
  • seasoning for rice:
  • 2 tbsp rice vinegar
  • 4 tsp sugar
  • 1 tsp Sea Salt (Trader Joe's)


  • 1 bunch spinach
  • 1/3 tsp salt
  • 1 tsp crushed sesame seeds
  • 1 tsp sesame oil
  • 1 cucumber – optional


  • 1 carrot
  • 1 tbsp oil
  • salt

Burdock roots (wooeong) – optional -:

  • 1 burdock root
  • 1 cup water
  • 2 tbsp dark soy sauce (jinkanjang)
  • 2 tbsp sugar
  • 1 tbsp mirin or rice wine


  • 4 eggs
  • 1 pinch salt

Ground beef

  • 8 oz ground beef
  • 3 tsp dark soy sauce (jinkanjang)
  • 1 tbsp rice wine
  • 1 tbsp tsp sugar
  • 1 tsp honey
  • 1 tbsp chopped garlic
  • 1 tsp sesame oil
  • 1/8 tsp black pepper
  • 6 sheets nori (dried seaweed, gim)
  • 1 pack pickled daikon radish (daanmuji)


  1. Wash rice and cook (use less water than usual to make drier rice).
  2. Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
  3. Cut burdock into thin strips.
  4. In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
  5. Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
  6. Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
  7. Julienne cucumbers and carrots.
  8. Sauté carrots in oil and season with salt. Cool.
  9. Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
  10. Fold both sides (1/3 width) into the center and make an omelette.
  11. Once omelette has cooled down, cut into strips.
  12. Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
  13. Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
  14. Open package of pickled radish – Dahnmuji (???) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
  15. Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
  16. Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
  17. Cut kimbap into 3/4 in (2 cm) thickness.

For more detail :

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