Getting bored of your same old packed lunch or on-the-go snack? You’ve gotta start making your own kimbap! Similar to sushi in that it features nori and sushi rice, Korean kimbap is the ultimate customizable meal. It does require a bit of chopping for all its delicious fillings, but once you have them all prepared and get to rolling, these come together quickly. Because you get a bit of everything in each roll, every bite is full of flavor and different textures.
What Is Kimbap (& Is It The Same As Sushi)?
Kimbap (sometimes known as gimbap) is a Korean seaweed (“gim”) and rice (“bap”) roll that can have a variety of fillings. In fact, while there are a number of differences between kimbap and sushi—including that kimbap rice is seasoned with sesame oil instead of vinegar, and that the rolls are usually served warm or at room temperature—the greatest difference is in the fillings. You’ll most commonly find veggies like carrots, spinach, and pickled radish alongside different proteins like spam, squid, tofu, or bulgogi, but its greatest feature is how customizable it is. Once you know how to make your own, you can add different fillings for your ideal roll.
How To Make KimbapINGREDIENTS
Most of the ingredients for kimbap are easy to find in most grocery stores, with the exception of just a few of the ingredients. All of them can be found in Asian grocery stores like H-Mart or 99 Ranch. I encourage you to take a trip to your local Asian supermarket and seek them out. If you aren’t able to find one of the filling ingredients, you can always add something else in its place or simply leave it out.
Short-Grain Rice: Also labeled sushi rice. This is the most common type used for kimbap because its starchiness makes it ideal for rolling up.Spinach: I find using fresh baby spinach is best. Frozen spinach is often too water-packed and will add too much liquid to the rolls.Eggs: Thin strips of eggs are common in kimbap, so that’s how I cook them here. I like the softness and extra protein they add to the rolls.Kosher Salt: You’ll need to season different parts of kimbap with salt, and kosher is my forever go-to because it helps enhance the flavors without being overly salty.Carrots: Carrots add a nice sweetness, crunch, and beautiful color to the rolls.Spam: You can use the regular kind or the low-sodium version, depending on your preference. Any meat could be used in its place, but ham is the obvious substitute if you can’t find spam.Gochujang: This is a spicy red pepper paste that is found in most grocery stores. I love the mild spiciness it adds to the spam, but feel free to skip if you really don’t like spice.Fish Cakes: Also labeled as eomuk in Korean (or sometimes odeng in Japanese, though they refer to the same thing). This will come as a flat sheet and is usually unflavored. If you find the seasoned kind, you can use that—just skip the syrup and soy sauce.Oligodang Syrup: This is a Korean oligosaccharide syrup used to sweeten the fish cakes. It’s definitely worth seeking out, but you should be able to substitute with a little bit of honey or corn syrup if you can’t find any.Reduced-Sodium Soy Sauce: I always prefer to use reduced-sodium soy sauce, so I have more control over the saltiness of the dish, but you can use regular if you are mindful when seasoning with salt.Sesame Oil: I love the nutty flavor it adds to the rice and seaweed. Heads up: A little goes a long way with sesame oil!Nori Sheets: This is dried seaweed and can commonly be found in most grocery stores. It’s also labeled as sushi nori.Pickled Yellow Radish & Braised Burdock Root: These can often be found packaged together. They are conveniently often even labeled as “for kimbap”. I love the crunch the daikon radish adds, but if you can’t find it, swap it out for kimchi. There isn’t a good substitute for the burdock, so it can just be left out.
The full list of ingredients and instructions can be found in the recipe below.
Recipe TipsAll of the filling ingredients should be very thinly sliced: If anything is too wide, it will make it harder to roll, and they may not hold together very well. This is a great opportunity to practice your knife skills.To make slicing the kimbap easier, brush your knife with some sesame oil: This will keep the rice from sticking to it and will help it slide through the multiple fillings more easily.I also find it easier to slice two rolls at a time rather than just one: Faster too! The sharper your knife, the better.The rice will be a thin layer on the nori: It’s okay if it isn’t perfectly covered and has small gaps. All it takes is 3/4 cup to cover it, so just take your time to spread it out evenly, without any heavy clumps. Wet your hands slightly or wear gloves to help make this easier and keep the rice from sticking to you.What To Serve With Kimbap
When thinking of what to serve alongside kimbap, it helps to consider other Korean classics—you can’t forget the kimchi! I also love to serve a noodle dish alongside kimbap to make it a bit heartier of a meal. Try out Korean classics like japchae and spicy tteokbokki.
Storage
Kimbap is best the same day it’s made because the rice will start to dry out after sitting in the fridge, but you’ve got options if you’d like to prep ahead. If I know I’m saving some of the leftovers, I like to keep them whole and slice when I’m ready to eat them. Store the leftovers tightly wrapped in the refrigerator for up to 2 days. If you have leftovers past that, they are best dipped in a little beaten egg and then pan-fried to reheat. It will re-moisten the rice and give a little texture to the outside that is quite nice. If you end up with any leftover rice, make fried rice the next day!
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
Dining and Cooking