A white plate with assorted kimbap rolls is on a wooden table, surrounded by cups of green tea, chopsticks, and small dishes. The kimbap features colorful vegetables and rice, all wrapped in savory seaweed.

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Today, I’m sharing my personal recipe for Kimbap, the delicious Korean seaweed rice roll. My kids love it and I make it at home often! It’s a casual and satisfying handheld food that I feed my busy teens as they’re coming and going from one activity to the next.

You might wonder, “Why is a Korean recipe on a Japanese food blog?” Actually, Korean cuisine is very popular in Japan these days, where you can easily find kimbap at supermarkets and convenience stores. Japanese also enjoy making these rolls at home and packing them for lunch or a picnic. It’s become so mainstream that uncut kimbap has become a popular choice for the Setsubun festival on February 3rd, when Japanese traditionally eat Ehōmaki, an uncut sushi roll, like a burrito.

Much like Japanese onigiri (rice balls), kimbap is the ultimate convenience food! If you haven’t tried these Korean seaweed rolls yet, I know you’ll love them. Read on, and I’ll teach you how I make beautiful kimbap rolls with my step-by-step instructions and techniques.

A plate of sliced kimbap rolls filled with rice, carrots, spinach, pickled radish, egg, and beef is arranged on a white plate with green leaves. This classic kimbap presentation highlights the colorful ingredients and traditional flavors of this beloved Korean dish.

What is Kimbap?

Kimbap (김밥), also known as gimbap, is a traditional Korean seaweed (kim) and rice (bap) roll. It looks very similar to sushi, but there are slightly different.

Kimbap vs. Sushi Roll

For kimbap, the rice is either plain or seasoned with sesame oil and salt, while the seaweed is brushed with sesame oil and sprinkled with sesame seeds. The fillings are usually cooked or pickled ingredients.

For a sushi roll, the rice is seasoned with vinegar, sugar, and salt. The fillings are generally raw fish or some cooked ingredients.

Authentic Kimbap Recipes

I’ve seen how kimbap is made countless times and know how to make sushi rolls, so the kimbap recipe I’m sharing here is how I’d usually make it. For an authentic kimbap recipe, I encourage you to visit the websites of my dear Korean friends and learn more about this dish and other delicious recipes. I’ve known them for a long time, and their recipes never disappoint me! I’ve linked to their kimbap recipes below:

A plate of sliced kimbap rolls filled with rice, vegetables, and eggs is beautifully arranged, with one piece of kimbap held by chopsticks above the others. Fresh green leaves are used as garnish on the plate.

Ingredients for Kimbap

You’ll need seaweed, short-grain rice, protein, and vegetables for a basic kimbap roll:

  • Nori (dried laver seaweed) sheets: Aim for good-quality nori sheets; Otherwise, the nori may become too chewy and gummy.
  • Cooked short-grain white rice: You’ll need about 1 cup of cooked rice per roll.
  • Protein: I used bulgogi-style seasoned beef and egg omelette strips.
  • Colorful vegetables: Cooked and seasoned carrot and spinach add vibrant color, texture, and nutrients. Pickled daikon (takuan) adds a tangy crunch!
  • Toasted sesame oil: Brush it on top of the rolled Kimbap for a lovely aroma and taste.
Jump to Recipe

How to Make the Best Kimbap

Follow my cooking steps and rolling techniques for perfect Korean seaweed rice rolls every time!

  1. Soak and cook the rice. After you wash the rice, soak it for 20–30 minutes to help absorb water into the core of the kernel.
  2. Marinate the beef. Toss the meat in the marinade and allow it to sit while you prepare the other fillings.
  3. Prepare the fillings. Fry the omelette, pan-fry the carrot and spinach, pan-fry the beef, cut the pickled daikon radish.
  4. Roll the Kimbap. Spread a thin layer of cooked rice on the nori sheet, neatly add the fillings, and roll with a bamboo mat.
  5. Brush with sesame oil on top and sprinkle with sesame seeds.
  6. Cut and serve at room temperature.
Three sliced kimbap rolls with rice, carrot, spinach, beef, and yellow pickled radish are arranged on a white plate with a red rim, placed on a wooden table next to chopsticks and a cup of green tea.

Where to Buy a Sushi Making Kit

If you want a full kit that has everything you need to make sushi at home, I recommend the JapanBargain Sushi Making Kit. It comes with a hangiri and is my favorite sushi making kit. It’s just $26.99 at Amazon and comes with three mats and three rice paddles, so you can make multiple rolls at once.

Substitution Tips and Variations

You can certainly use and experiment with other ingredients as well. 

  • Change up the protein with fish cake strips, imitation crab sticks (kanikama), chicken, pork belly, spicy pork, or even ham. You can skip the meat or fish to make it vegetarian, or omit the egg to make it vegan.
  • Try adding other vegetables like simmered burdock root, cucumber strips, lettuce, and perilla leaves (shiso). Bean sprout namul and napa cabbage kimchi are other delicious filling options.
  • Add gochujang (Korean chili paste) to your beef marinade or cooked vegetables for a spicy-sweet umami kick.

Recipe Tips and Techniques

  • Prepare the filling ingredients while the rice is soaking and cooking. It takes about an hour to soak and cook the rice. During this time, you can marinate the beef, fry the omelette, and cut and cook the vegetables.
  • Use thinly sliced beef that‘s easy to marinate, cook, and slice. You can find it at a Korean or Japanese market. You can also slice meat thinly at home.
  • Pan-fry the fillings in the order shown in the recipe card. If you cook the lightly-seasoned ingredients first and end with the heavily-seasoned ingredients, then you only have to wash the frying pan once after you finish cooking everything.
  • Use water to moisten your fingers and measuring cup to keep the cooked rice from sticking.
  • Spread the rice evenly on the nori sheet to create an even shape and uniform thickness across your roll.
  • Add the fillings in the right order, starting with the smaller ingredients and ending with the easy-to-hold ingredients. This is the key to holding the stacked filling in place as you roll the kimbap. You’ll be rewarded with a beautiful cross section when you slice the rolls!
A plate of sliced kimbap rolls with colorful fillings like egg, carrots, spinach, and pickles. Two chopsticks are picking up a piece. The plate is garnished with green leaves and placed on a wooden table.

How to Store

It‘s best to enjoy kimbap the same day you make them, like sushi. Try not to refrigerate kimbap unless you need to keep it for the next day, as the rice can become hard and dry. If you need to refrigerate them, wrap the rolls in plastic and a thick kitchen towel to keep the rice cool and safe without getting cold.

What to Serve with Kimbap

Kimbap is wonderful served as a complete meal on the go in your lunchbox. It’s a fun family meal or party food to serve cut and stacked in a tower on a large platter. You can also serve it as an appetizer or a side dish (banchan) alongside other dishes. Try some of our favorite Korean recipes to serve with Kimbap:

A plate of assorted sushi rolls and kimbap filled with vegetables, meat, and egg slices is artfully arranged on green leaves. Chopsticks, green tea, and small dishes sit nearby on a wooden table.

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Kimbap

5 from 1 vote
by Namiko Hirasawa Chen
A plate of sliced kimbap rolls filled with colorful vegetables and rice, garnished with leaves. Chopsticks, a tea set, and a cup with green tea are arranged on a wooden table alongside the delightful kimbap.
Kimbap is a classic Korean seaweed rice roll filled with seasoned beef, colorful vegetables, omelette strips, and pickled daikon. It‘s so popular in Japan to pack for lunch, picnics, and a meal on the go! Learn to make gorgeous seaweed rolls with my step-by-step guide.
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Prep: 1 hour 15 minutes
Cook: 30 minutes
Total: 1 hour 45 minutes

Ingredients 
 

Servings: 6 rolls (8 cut pieces per roll)

For the Rice

For the Filling

For Rolling the Kimbap

Instructions

  • Gather all the ingredients. I recommend following the order of my preparation steps. If you start with the lightly-seasoned ingredients and end with the heavily-seasoned ingredients, then you don‘t have to wash the frying pan until you finish cooking everything.
    Ingredients for a Korean dish on a wooden surface: nori, raw beef, yellow radish, carrot, spinach, rice, garlic, eggs, soy sauce, sugar, salt, vinegar, and sesame seeds—each neatly arranged in bowls or trays—perfect for preparing delicious homemade kimbap.

To Cook the Rice

  • Wash and Rinse: Add 2¼ cups uncooked Japanese short-grain white rice to a large bowl. Add enough cold tap water to wet the rice, then drain. Use your fingers to gently agitate and “wash“ the wet rice grains in a circular motion for 10–15 seconds. Add water to the bowl to rinse, then immediately pour off the cloudy water. Repeat this wash and rinse step two more times or until the water is almost clear. Then, drain the rice well in a fine-mesh sieve and shake off any excess water.
    Two images show hands mixing or washing rice in a large metal bowl filled with water. The rice is being stirred and rinsed, likely to remove excess starch before cooking—an essential step for preparing perfect rice for dishes like kimbap.
  • Soak and Cook: Transfer the well-drained rice to the inner pot of a rice cooker. Add 2½ cups water to the pot and level the rice. Let the rice soak in the water for 20–30 minutes. Then, start cooking. If you don‘t have a rice cooker, you can cook the rice in a pot on the stove, Instant Pot, or donabe. While the rice is soaking and cooking, prepare the filling ingredients.
    Two images: left, uncooked rice with water in a rice cooker—perfect for making onigiri; right, a close-up of a rice cooker control panel with various buttons and a digital display showing 55.

To Prepare the Filling

  • Beef: In a medium bowl, combine the marinade ingredients: 2 Tbsp soy sauce, 2 tsp sugar, and 2 cloves garlic, crushed or minced (I use a garlic press). Mix it all together to dissolve the sugar.
    Two-panel image: Left, hands hold bowls of sugar and soy sauce above an empty mixing bowl, preparing the perfect glaze for kimbap. Right, minced garlic is being added to a bowl containing soy sauce and other seasonings essential for authentic kimbap flavor.
  • Slice ¾ lb thinly sliced beef (such as ribeye) crosswise into pieces 3 inches (7.6 cm) wide. Add the beef to the marinade. Mix gently to separate the slices and thoroughly coat them with the seasonings. Set aside to marinate until you‘re ready to cook. Meanwhile, prepare the other ingredients.
    Left: A hand slices raw beef with marbled fat on a black cutting board, preparing the savory filling for kimbap. Right: Slices of beef in a glass bowl are being mixed with a dark marinade using chopsticks, infusing rich flavor perfect for kimbap rolls.
  • Omelette: Crack 2 large eggs (50 g each w/o shell) into a bowl. Add 1 pinch Diamond Crystal kosher salt, then gently whisk. Do not overmix.
    Two images: Left shows a hand adding salt to two raw eggs in a bowl, preparing them as part of the filling for kimbap. Right shows the eggs being beaten with chopsticks in the same bowl. Both are on a wooden surface.
  • Heat a frying pan (I use an 11" carbon steel pan) over medium heat. Then, add 1 Tbsp neutral oil to the pan. To check if the pan is hot enough, put a drop of the egg mixture in the pan. When you hear a sizzling sound, it‘s ready.
    Two images: The left shows a hand pouring oil into a dark metal pan, preparing for kimbap. The right shows a hand using chopsticks to check the oil in the same pan.
  • Pour the egg mixture into the pan. (If you‘re doubling the recipe, cook one omelette at a time.) Quickly tilt the pan to coat the entire cooking surface with the egg. As the egg cooks, poke any air bubbles to release the air.
    Two images: beaten eggs are poured into a hot pan on the left; on the right, eggs are stirred with a wooden spatula as curds begin to form. Both images capture the start of making scrambled eggs—an essential step for preparing fillings in dishes like kimbap.
  • Cook until the bottom of the egg is just set but not browned, about 2 minutes. Then, flip over the egg with a spatula and cook for another 2 minutes.
    Two images show an omelette cooking in a black pan: the left image shows the omelette being lifted with a spatula, while on the right, the omelette is fully cooked and golden—perfect for slicing into strips for kimbap.
  • Transfer the omelette to a plate and let cool. Cut it into strips ½ inch (1.3 cm) wide. I folded the omelette in half before slicing to help cut the strips a uniform width. Place on a tray or plate.
    Left: A cooked omelet on a plate. Right: A hand uses a knife to slice the omelet into strips on a wooden cutting board, preparing it for kimbap.
  • Carrot: Peel 1 carrot, then shred into fine strips about 3–4 inches (7.5–10 cm) long using a julienne peeler.
    A carrot on a cutting board, first shown whole with the tip cut off, then shown being peeled with a hand-held vegetable peeler—perfectly prepped for making kimbap.
  • Alternatively, you can use your knife to make julienned strips. Cut the carrot into sections about 3–4 inches (7.5–10 cm). Next, cut them lengthwise into ⅛–inch slabs. Stack these slabs and cut lengthwise into ⅛-inch strips.
    Two images show hands slicing a carrot into thin julienne strips on a wooden cutting board with a large knife, preparing the fresh vegetables for kimbap.
  • Heat the same pan that you just used (without washing) over medium heat and add 1–3 tsp toasted sesame oil. When the oil is hot, add the carrot and 1 pinch Diamond Crystal kosher salt. Sauté until tender. Transfer to the plate or tray and let cool.
    Left: Thin carrot strips being stir-fried in a wok, a classic preparation for kimbap. Right: Cooked carrots being transferred to a tray with chopsticks, next to a strip of cooked egg, ready to be used as fresh fillings for kimbap rolls.
  • Spinach: Trim off a bit of the stem end of 1 bunch spinach. Cut the spinach in half crosswise to separate the leafy and stem parts.
    Hands chopping fresh green spinach leaves on a wooden cutting board in two different angles, preparing the ingredients for kimbap.
  • Heat the same pan over medium heat and add 1–3 tsp toasted sesame oil. Add the bottom stem half of the spinach and 2 cloves garlic, minced or crushed (I use a garlic press).
    A hand pours liquid into a hot pan on the left; on the right, fresh spinach and garlic—classic kimbap ingredients—are added to the pan on a stovetop.
  • Sauté until wilted. Then, add the top leafy half of the spinach and 1 pinch Diamond Crystal kosher salt. Sauté again until wilted, then transfer to the plate or tray and let cool.
    Two images: Left, fresh spinach cooking in a pan—a key step for making kimbap. Right, a hand sprinkles salt from a small bowl over the spinach in the pan. Both images show spinach being prepared on a stovetop.
  • Beef: Heat the same pan over medium heat and add 1–3 tsp toasted sesame oil. When it‘s hot, add the marinated beef and marinade.
    Two cooking steps: On the left, sauce is being poured into a pan. On the right, sliced beef—perfect for kimbap—is being cooked in the sauce and stirred with chopsticks in the same pan.
  • Sauté until the beef is cooked through and all the moisture has evaporated. Transfer to the plate or tray with the vegetables to let cool.
    Left: Thinly sliced meat cooking in a pan. Right: Cooked meat, shredded omelette, spinach, carrots, and cucumbers neatly arranged on a tray, ready for serving or assembling into kimbap.
  • Pickled daikon: Cut 1 takuan (pickled daikon radish) into long slabs ⅓ inch (8 mm) thick and the same length as the nori sheets. Then, cut the slabs into long sticks. Add it to the plate or tray with the other ingredients.
    Left: A hand slices yellow pickled radish into strips for kimbap. Right: A tray with neatly arranged strips of radish, carrots, spinach, egg, and cooked beef on a wooden surface.

To Spread the Rice

  • Prepare a tray (I use a quarter sheet baking pan) lined with parchment paper to hold the completed rolls. Also, prepare a 1-cup measuring cup and a small bowl of water.
    A baking sheet lined with parchment paper on the left; on the right, a metal measuring cup sits in a bowl of water—ready to assist with making kimbap—on a wooden surface.
  • Gather 6 sheets nori seaweed; we‘ll make one roll at a time. Nori has a rough surface (see the left sheet in the left image) on one side and a smooth surface (right sheet) on the other. With the rough side facing up, place one sheet of nori on a bamboo sushi mat so the lines embossed onto the nori are horizontal. Use them as a guide in the next step, when you‘ll spread the rice to about 1 inch (2.5 cm) from the sheet‘s top edge between the first and second lines; see where I‘m pointing (right image).
    Two sheets of nori seaweed on the left; on the right, hands place a nori sheet on a bamboo sushi rolling mat on a wooden surface, preparing to assemble kimbap.
  • Gently fluff the hot cooked rice with a rice paddle. Let the rice cool slightly until it‘s cool enough to handle. Dip the measuring cup in the bowl of water to wet it so the rice doesn‘t stick. Then, use it to measure 1 cup of rice; make sure it‘s a level scoop and not heaping.
    Two images: on the left, a hand fluffs white rice in a black pot with a rice paddle—a crucial step for perfect kimbap; on the right, rice is being scooped from the pot into a measuring cup.
  • Position the nori ½–1 inch (1.3–2.5 cm) above the bottom edge of the sushi mat, where you will hold with your fingers later. Transfer the measured rice onto the nori. Dip your fingertips in the bowl of water so the rice doesn‘t stick to them.
    Two images: one shows rice being placed on a sheet of nori using a metal cup to start rolling kimbap; the other shows hands dipping the metal cup into a bowl of water. Both images are on a wooden surface with a bamboo sushi mat.
  • Evenly spread the rice with your fingers to the bottom and side edges of the nori sheet and to within 1 inch (2.5 cm) of the top edge. Tip: Spread the rice in an even layer to achieve a uniform shape and thickness across your finished roll.
    Two images show hands spreading white rice evenly over a sheet of nori (seaweed) on a bamboo sushi rolling mat, preparing to make sushi rolls or kimbap.
  • Alternatively, you can spread the rice using a plastic rice paddle.
    Two side-by-side photos show hands spreading white rice onto a sheet of nori seaweed on a bamboo sushi rolling mat using a rice paddle—perfect preparation whether you’re making sushi or kimbap.

To Fill and Roll the Kimbap

  • Now, add one portion of each filling to the center/middle of the rice, lining up the ingredients in strips across the width of the nori. Start with the smaller ingredients like the carrots and beef.
    Two-step process of making kimbap: the left side shows chopsticks placing julienned carrots on rice and seaweed; the right side shows chopsticks adding cooked beef on top of the carrots.
  • Add the spinach. End with the easy-to-hold ingredients like the omelette strips and pickled daikon. Tip: Do your best to stack the ingredients onto each other neatly and evenly across the width of the nori. This helps to create an even thickness and uniform shape for your rolls.
    Hands roll kimbap on a bamboo mat with seaweed, rice, spinach, mushrooms, egg, and a yellow strip, carefully preparing the colorful ingredients to form this classic Korean sushi-like roll.
  • Grab the bottom edge of the mat with your index fingers and thumbs while using your other fingers to hold the filling in place. Start rolling the bottom end of the nori sheet over the filling. Use the bamboo mat to roll tightly and firmly until the bottom edge of the rice meets the rice on the other side of the ingredients.
    Two side-by-side photos show hands using a bamboo mat to roll sushi. The first shows rice, seaweed, and fillings similar to those used in kimbap; the second shows the sushi being tightly rolled up.
  • Here‘s a side view of the edge being rolled up.
    Two side-by-side images show a hand using a bamboo sushi mat to roll kimbap with rice, seaweed, and fillings on a wooden surface.
  • With one hand, firmly hold the roll and mat down. With your other hand, grab the top end of the mat. Then, pull the two against and away from each other to tighten the roll. Start in the center, then repeat on the left and right sides.
    Two images show hands using a bamboo mat to roll sushi or kimbap. The left shows the initial rolling, while the right shows the nearly finished roll, revealing rice and colorful fillings inside.
  • Lift up the end of the mat off of the roll, then finish rolling the rest of the way.
    Two images show hands using a bamboo mat to roll sushi and kimbap with seaweed, rice, and various fillings on a wooden surface.
  • Once you finish rolling, press firmly on top with your fingers to shape the roll evenly. Transfer the roll, seam side down, to the tray or baking sheet lined with parchment paper. Cover with plastic wrap to keep it from drying out as you continue to make the rest of the rolls.
    Two images: Left, hands rolling a bamboo sushi mat; Right, a hand holding a mat with a partially rolled kimbap, showing rice, egg, and filling inside. Both are on a wooden surface.
  • Remove the plastic from the Kimbap. Brush the tops lightly with the remaining toasted sesame oil and sprinkle with 2 Tbsp toasted white sesame seeds on top.
    Two images: Left, a hand brushes sauce on kimbap rolls wrapped in seaweed on a tray. Right, a hand sprinkles sesame seeds over the finished kimbap. Both are on parchment-lined trays.

To Cut and Serve

  • Using a very sharp knife, first cut the Kimbap in half crosswise. To make clean cuts, you can wipe the knife blade with a wet kitchen cloth after every several slices, as needed.
    Two-panel image: Left, a hand cuts a sushi roll or kimbap on a wooden board. Right, a knife is being cleaned with a white cloth and red-striped towel next to it.
  • Cut the halves in half, then cut the quarters in half. You will have 8 cut pieces per roll.
    Two-panel image of hands slicing a rolled seaweed-wrapped dish, likely kimbap or sushi, on a wooden cutting board. The first panel shows the start of slicing, and the second shows the roll—possibly kimbap—cut into pieces.
  • I arrange the cut Kimbap stacked in a tower on a platter. Serve at room temperature. Enjoy!
    A plate of sliced kimbap rolls filled with colorful vegetables and rice, garnished with leaves. Chopsticks, a tea set, and a cup with green tea are arranged on a wooden table alongside the delightful kimbap.

To Store

  • It‘s best to enjoy the Kimbap the same day you make them. Like sushi, don‘t refrigerate kimbap unless you need to keep it for the next day, as rice gets hard and dry when cold. If you need to refrigerate them, I recommend that you wrap the Kimbap in plastic and then a thick kitchen towel, so the rice will stay cool and safe, but not get cold.

Nutrition

Calories: 870kcal, Carbohydrates: 142g, Protein: 25g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 85mg, Sodium: 462mg, Potassium: 813mg, Fiber: 5g, Sugar: 5g, Vitamin A: 8588IU, Vitamin C: 30mg, Calcium: 158mg, Iron: 4mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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