gimbap

Gimbap (or kimbap) is Korean rice rolls. The sesame oil flavored rice and colorful fillings are rolled in a seaweed sheet. Learn how to make classic gimbap at home with my step-by-step guide!

Gimbap (Korean dried seaweed rice rolls)

rice

sesame oil

salt to taste (start with 1/2 teaspoon)

soy sauce

rice wine ((or mirin))

sugar

garlic

spinach,

salt

medium carrots, julienned (or 1/2-inch thick long strips)

yellow pickled radish (danmuji, 단무지) strips, 1/2-inch thick

fish cake

eggs

gimbap gim (김밥용 김), seaweed sheets

Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.

Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.

Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.

Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.&nbsp;

Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.

Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.

While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.

Put a sheet of nori, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed&nbsp;sheet, using a rice paddle or your fingers preferably.

Lay the prepared ingredients on top of the rice close to the side toward you.

Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.

Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

Kimbap (Korean seaweed rice rolls) is the perfect finger food or meal-on-the-go. Step-by-step instructions make home preparation easy.

Kimbap, Korean Seaweed Rice Rolls

seaweed sheets (gim)

short grain white rice

water

Korean plum extract (maeshil cheong)

tsp salt

pickled radish (danmuji), 1/2 inch thick (drained)

6-12 strips braised burdock root (Oeong) (drained)

imitation crab meat

tbsp oil (divided)

shred carrot

eggs (beaten)

flat fishcake (sliced thinly)

tsp sugar

sweet rice wine (mirim)

tbsp corn syrup

spinach

tsp sesame oil

sesame seeds

For the rice; Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.

For the eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly

For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some steam and cover with a lid. Cook for 2 minutes until crisp but tender.

For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.

For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.

Cut 3 sheets of seaweed in half and set aside.

Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.

Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.

Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.

Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices.

To assemble

https://content.jwplatform.com/videos/VNRSGHom.mp4

I will share some tips to make pretty Kimbap (gimbap), Korean seaweed rice rolls. Kimbap is a very versatile dish using different kinds of vegetables and/or meat choices. You can make kimbap vegan &amp; vegetarian friendly, and even gluten-free with your choice of filling option.

The latest social media food trend in Korea! Folded kimbap (or gimbap)! So easy, quick, versatile, and yummy!

Folded kimbap (or gimbap)

sesame seeds -- optional

gim (김밥용 김), seaweed sheet (aka laver, nori)

fried egg (no runny yolk)

lettuce leaf (you can use 2

cucumber

Mix warm rice with a little bit of sesame oil, salt to taste, and optional sesame seeds

If using Spam, thinly slice and pan fry for a minute or two on each side over medium heat. If using leftover cooked meat, you can heat it in the microwave as necessary. If using canned tuna, press the liquid out.

Clean and pat dry the vegetables with a paper/kitchen towel. Thinly slice, shave (with a peeler), or julienne the cucumber or carrot. You can lightly sauté the cucumber or carrot, but not necessary. If using kimchi, thinly slice and squeeze out the liquid. You can mix kimchi with sesame oil and/or stir-fry in lightly oiled pan, but not necessary.

Put a sheet of nori, shiny side down and shorter side towards you (the photo may not look like that because of the camera angle), on a cutting board or plate. Cut a slit to the middle of gim (seaweed sheet) from the short side.

Spread the rice evenly over the bottom left quarter of the seaweed sheet. Arrange the other ingredients on each quarter. Lift the bottom left quarter and fold it onto the top left quarter, then to the top right, and finally to the bottom right. Press lightly and tuck the filling in after each fold.

Samgak-gimbap is a triangular shaped gimbap which is designed to keep the seaweed fresh by putting it between 2 thin sheets of plastic. So you can eat it hours later, and it will still be crispy. It was invented by a Japanese company. I think whoever thought of this was pretty clever! To make...

Samgak-gimbap (Triangle gimbap)

ts and 1 ts roasted sesame seeds

¼ ts black ground pepper

kimchi

ts gochujang (hot pepper paste)

tuna

ts brown sugar

ts and 1 ts toasted sesame oil

Reply by Maangchi on September 5, 2019

Maangchi thank you for all of these recipes !!! Cooking these for my american friends is so much fun sometimes&hellip;

Comment by cherrychaerin on September 3, 2019

Maangchi thank you for all of these recipes !!! Cooking these for my american friends is so much fun sometimes it is so hard to remember my mother&#039;s recipes but you are always here to save the day!!!

Wow, they look gorgeous! Congratulations!

Reply by Maangchi on March 20, 2017

Hi Maangchi! I love Korean cooking and I just stumbled upon your cookbook and website. Love love love your recipes&hellip;

Comment by Adeline on March 19, 2017

Hi Maangchi! I love Korean cooking and I just stumbled upon your cookbook and website. Love love love your recipes and video instructions! So easy to follow. This is my first time making samgak and it was very successful.Thank you and I look forward to trying your other recipes. &#x2764;&#xfe0f; Keep cooking!

If you don&#039;t have the plastic triangle, how about making the triangular shape by bending sturdy cardboard into a triangle&hellip;

Comment by Valeria on September 8, 2016

If you don&#039;t have the plastic triangle, how about making the triangular shape by bending sturdy cardboard into a triangle and the covering the cardboard with waxed paper, so rice wouldn&#039;t stick. Just a thought.

yes, bulgogi filling will be very tasty. &quot;they love it and now they make it themselves.&quot; That&#039;s awesome!

Reply by Maangchi on October 2, 2014

I made this for my kids and they love it and now they make it themselves. I even made it&hellip;

Comment by Suroor on September 30, 2014

I made this for my kids and they love it and now they make it themselves. I even made it with ground beef, but using a bulgogi marinade and it was fantastic!

Dear Maangchi, I really really loved this recipe! 감사합니다!~

Comment by Inafuko on February 28, 2013

Yummy! So... what do you eat the triangles with? Soup?

Comment by Ai loves food on November 19, 2012

Amazon.com will have both mold and seaweed. Look under onigiri.

Reply by MeeAe on February 22, 2013

Hello, this food is great but where to purchase (on internet) the seaweed wrapped. I would like to purchase big&hellip;

Comment by Raph on November 16, 2012

Hello, this food is great but where to purchase (on internet) the seaweed wrapped. I would like to purchase big quantiy. Anyone can help me ? Thank you !

Check out any Asian grocery stores there. I&#039;m sure you will be able to find kim (seaweed paper) at least.&hellip;

Reply by Maangchi on September 1, 2012

Check out any Asian grocery stores there. I&#039;m sure you will be able to find kim (seaweed paper) at least. Make triangle shaped rice balls with filling and wrap them with the seaweed. https://www.maangchi.com/ingredients/kim

hi i wanna try and make this dish but im from brunei so is there any place you can suggest&hellip;

Comment by JaeSeven on September 1, 2012

hi i wanna try and make this dish but im from brunei so is there any place you can suggest me to buy find sangak kimbab seaweed or the wrappers and mold?

Hi Maangchi This recipe is simple and healthy! I always make this for my work or shopping lunch cos easy&hellip;

Comment by She-Ryn on December 31, 2011

Hi Maangchi This recipe is simple and healthy! I always make this for my work or shopping lunch cos easy to carry :P

Hi Maangchi, How can I store these overnight because I want to bring them tomorrow to lunch for school. So&hellip;

Comment by CLryeustngal on November 7, 2011

Hi Maangchi, How can I store these overnight because I want to bring them tomorrow to lunch for school. So I can&#039;t wake up to make them. Also, are there other filling recipes instead of tuna and kimchi? THanks!

The place to buy seaweed wrap (nori) in Toronto is 865 yorkmills rd and the place is called Galleria. 50&hellip;

Comment by happy_fairy on July 3, 2011

The place to buy seaweed wrap (nori) in Toronto is 865 yorkmills rd and the place is called Galleria. 50 pcs seaweed wrap(nori) costs $9.99 canadian dolalr.

I like this recipe. I plan on using this recipe for my trip to orlando. Here is a place to&hellip;

I like this recipe. I plan on using this recipe for my trip to orlando. Here is a place to buy seaweed wrap(nori) in toronto 865 yorkmills rd unit 1

I just made this yesterday for lunches but my family isn&#039;t big on tuna or kimchi so i made chicken&hellip;

Reply by Unprofessional-Chef-In-Trainin on April 23, 2011

I just made this yesterday for lunches but my family isn&#039;t big on tuna or kimchi so i made chicken everything. the tuna filling was amazing if you just switched the tuna with chicken. as for spicy, i took the kimchi recipe and switched it for chicken as well. I added an extra teaspoon of hot pepper paste and warmed it all in a pan. It came out really well. I hope this helped. =)

Maangchi, I love this recipe! It&#039;s one of my favorite things to pack for lunch. I was wondering if you&hellip;

Comment by Lichan on April 21, 2011

Maangchi, I love this recipe! It&#039;s one of my favorite things to pack for lunch. I was wondering if you had any other ideas for spicy fillings (besides the kimchi). I want to try more fillings but can&#039;t think of any myself. :)

I Finally found the laver! I&#039;m so excited, though I wish my stickers were as cute as yours.

Reply by Unprofessional-Chef-In-Trainin on April 20, 2011

This is brilliant. As soon as I can find that wrap I am trying this out =D Thank you Maangchi&hellip;

Comment by Unprofessional-Chef-In-Trainin on March 31, 2011

This is brilliant. As soon as I can find that wrap I am trying this out =D Thank you Maangchi &lt;3

Cam, check this out, plz https://www.maangchi.com/talk/topic/is-day-old-refrigerated-kimbab-rice-still-good

Reply by Maangchi on March 20, 2011

Hey Maangchi, I made samgak kimbap with homemade kimchi with your recipe! Yum! I was wondering on how to store&hellip;

Comment by camloanpham on March 20, 2011

Hey Maangchi, I made samgak kimbap with homemade kimchi with your recipe! Yum! I was wondering on how to store the kimbap. I placed them in the fridge, but I didn&#039;t like the texture of the rice when I ate it the next day. Is it okay to leave them on the counter at room temp so the rice doesn&#039;t taste so dry and stale in the fridge? Cam

Prepare rice

Mix vinegar, white sugar, and kosher salt in a small bowl until the mixture looks clear. In a large bowl add the warm rice and pour the clear liquid over top. Mix it and let it cool down.

Make the tuna filling

Open a can of tuna and squeeze out the water through a cheesecloth. In a heated pan, put 1 ts vegetable oil. Add garlic, tuna, soy sauce, and brown sugar into the pan and stir fry it for a few minutes. Turn the heat off and add 1 ts toasted sesame oil, 1 ts roasted sesame seeds, and black ground pepper.

Make the kimchi filling

Chop the kimchi and put it in a small bowl. Add gochujang, 1 ts of toasted sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up.

Put the rice and fillings in the mold

Fill ⅔ of the mold with cooked rice. Place your filling in the center, then top up the mold with rice, put on the lid, and press it down.

Wrap it up

Take out a piece of gim from the package. Don't remove the plastic wrap, we need this! We're going to wrap this sheet of gim with the plastic around your rice and fillings. The plastic will keep both rice and gim fresh until you are ready to eat the gimbap. Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you. Take the lid off your mold, and place the mold face down on the middle of your sheet, with the rice facing down. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out of the mold and land on the gim. Remove the mold. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep the sides in place with the sticker that came with the gim.

When you're ready to eat it, look for #1 on the side of the packet. Pull that tab and the plastic will peel off. Gently remove #2 and then #3, putting the gim back into place each time. Take a bite. Crispy, isn't it?

Samgak-gimbap is a triangular shaped gimbap which is designed to keep the seaweed fresh by putting it between 2 thin sheets of plastic. So you can eat it hours later, and it will still be crispy. It was invented by a Japanese company. I think whoever thought of this was pretty clever! To make this, you will have to buy seaweed (gim) that was made specially for samgak-gimbap. You should also get a mold for making the triangle shape, but if you can&#039;t get one, watch the video to see how to do it without it, just using plastic wrap. In my recipe I&#039;m going to show you 2 kinds of filling: kimchi and tuna, but you can use your own favorite ingredients to make delicious filling. Ingredients. (for 3-4 servings, or 8-9 samgak-gimbap) 4-5 cups cooked rice, still warm. 1 tbs vinegar. 2 ts white sugar. &frac14; ts kosher salt. seaweed sheets for samgak-gimbap 1 clove of garlic, minced. a can of tuna. 2 ts soy sauce 2 ts brown sugar. 1 ts and 1 ts toasted sesame oil 1 ts and 1 ts roasted sesame seeds &frac14; ts black ground pepper. &frac14; cup kimchi 1 ts gochujang (hot pepper paste) Ok, let&#039;s start! Directions. Prepare rice: Mix vinegar, white sugar, and kosher salt in a small bowl until the mixture looks clear. In a large bowl add the warm rice and pour the clear liquid over top. Mix it and let it cool down. Make filling: Make the tuna filling Open a can of tuna and squeeze out the water through a cheesecloth. In a heated pan, put 1 ts vegetable oil. Add garlic, tuna, soy sauce, and brown sugar into the pan and stir fry it for a few minutes. Turn the heat off and add 1 ts toasted sesame oil, 1 ts roasted sesame seeds, and black ground pepper. Make the kimchi filling Chop the kimchi and put it in a small bowl. Add gochujang, 1 ts of toasted sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up. Put the rice and filling in the mold: Fill ⅔ of the mold with cooked rice. Place your filling in the center, then top up the mold with rice, put on the lid, and press it down. Wrap it up: Take out a piece of gim from the package. Don&#039;t remove the plastic wrap, we need this! We&#039;re going to wrap this sheet of gim with the plastic around your rice and fillings. The plastic will keep both rice and gim fresh until you are ready to eat the gimbap. Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you. Take the lid off your mold, and place the mold face down on the middle of your sheet, with the rice facing down. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out of the mold and land on the gim. Remove the mold. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep the sides in place with the sticker that came with the gim. Eat: When you&#039;re ready to eat it, look for #1 on the side of the packet. Pull that tab and the plastic will peel off. Gently remove #2 and then #3, putting the gim back into place each time. Take a bite. Crispy, isn&#039;t it?

Korean Tuna Kimbap (Chamchi Kimbap) Recipe

Tuna Kimbap (Chamchi Kimbap)

cucumber ((English or Lebanese), (350 grams/ 12.3 ounces))

carrots

Korean fish cake

cooked rice ((resulted from 2 cups of uncooked short

pickled radish

555 g canned tuna ((19.6 ounces), drained (3 cans of tuna each weighing

mayonnaise

dried seaweed ((gim / sushi nori))

perilla leaves

Tbsp sesame oil

cooking oil

Tbsp fine sea salt

fine sea salt

tsp rice wine ((mirin))

Tbsp soy sauce (, regular)

tsp fine sea salt

Cut the cucumber into long strips and remove the seeds. Place on a plate, season with the salt (1/2 Tbsp fine salt) and mix well. Set aside.

Break the eggs in a medium sized bowl and whisk them lightly. Add the egg seasoning (fine sea salt and rice wine) and mix them well. Preheat a pan and add a small dash of cooking oil. Add a thin layer (about one-third) of beaten egg and cook both sides well over low-medium heat. Transfer to a plate or cutting board and cool it down. Repeat until you cook up the whole batch of beaten egg.

In a heated pan, add a small dash of cooking oil and cook the carrots over medium heat for about 2 to 3 mins. Transfer to a plate.

Wipe the pan with some kitchen paper, add a dash of cooking oil and cook the fish cakes with the seasoning (soy sauce and sugar) over medium heat for about 2 minutes. Transfer to a plate.

Stack the pan-fried eggs on top of each other, roll up, and thinly slice. Transfer to a plate.

In a large bowl, mix the rice with the rice seasoning. Set it aside until it cools down.

Squeeze the cucumber strips, yellow radish pickle, and seasoned edible burdock root to remove excess water. Transfer to a plate.

Prepare a medium sized bowl and put the drained tuna. Add the mayonnaise and mix them well. Set it aside.

Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.

Place one dried seaweed sheet on the bamboo mat (shiny side facing down). Grab the rice (about tennis ball size) and put the rice on the seaweed sheet then spread it evenly and thinly to cover the seaweed, leaving about 5 cm / 2 inches gap at the top of the seaweed.

Now fill the seaweed with the filing ingredients. Make sure that you evenly distribute the ingredients so that you don’t run out later. Place a perilla leaf (half if too big, two if too small), tuna on the middle of perilla leaves, then add one yellow radish pickle, and two burdock strips around it. Then pile up cucumber sticks, eggs omelette strips, fish cakes strips, and carrot sticks.Then hold the ingredients together with your hands and start rolling the seaweed. To glue the top end of the seaweed, apply a few drops of water to the gap left in Step 10. Alternatively, put a few grains of cooked rice into this gap. Finish rolling the seaweed and shape the roll by pressing down with a bamboo mat. Set the finished rolls aside.

Repeat steps 10 to 11 with the remaining ingredients.

Line up all the kimbap on a cutting board and coat the seaweed surface with some sesame oil (about 1 Tbsp). Slice the kimbap into bite-sized pieces. Serve with some yellow pickled radish or kimchi.

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