Cooking Lucid
Homemade Kimbap
Seaweed rice rolls filled with seasoned vegetables, egg, pickled radish, and bulgogi or spam. Korea's perfect portable lunch — colorful, balanced, and fun to make.
Prep 40 min
Cook 20 min
Total 1h
Serves 4
Ingredients
Step 1 — Season the rice
- 4 cups cooked short-grain rice (warm)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Step 2 — Prepare fillings
- 5 sheets roasted seaweed (gim)
- 3 eggs (beaten, made into thin omelet strips)
- 1 large carrot (julienned, blanched)
- 1 cup spinach (blanched, seasoned)
- 4 strips yellow pickled radish (danmuji)
- 4 oz bulgogi or spam (cooked, sliced)
- Sesame oil (for brushing)
Step 3 — Roll and slice
- Bamboo sushi mat
- Water (for sealing)
Instructions
- 1
Season the rice
Fold vinegar, sugar, salt, sesame oil, and sesame seeds into warm rice. Let cool until warm, not hot.
- 2
Prep fillings
Cook and season each filling component separately. Blanch carrot and spinach, season spinach with sesame oil and salt. Make thin egg omelet and slice into strips.
- 3
Roll the kimbap
Place seaweed shiny-side down on a bamboo mat. Spread rice evenly, leaving 1 inch at top. Arrange fillings in a line. Roll tightly using the mat. Brush edge with water to seal. Slice with a sharp wet knife.
Nutrition per serving: 380 cal · 14g protein · 58g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
