Kimbap!
Kimbap is my all-time favorite picnic food—just like it is for most Koreans!
📺 Watch How to Make This Kimbap
❓ What’s Kimbap?
Kimbap is a beloved Korean dish made with rice, seasoned fillings, and roasted seaweed, all rolled up and sliced into bite-sized pieces.
It’s often compared to sushi, but the flavor, texture, and vibe are completely different—kimbap is savory, sometimes slightly sweet, and always packed with personality. It’s the ultimate Korean picnic food, lunchbox favorite, and street snack all in one!
📝 Tips for the Best Kimbap
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Use freshly cooked rice—not too hot, not too cold. Warm rice is easiest to roll and sticks together nicely.
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Lightly season your rice with sesame oil, sesame seeds, salt, pepper and a bit of sugar for that classic kimbap flavor.
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Don’t overfill—keep the fillings balanced so it rolls neatly and slices clean.
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A little sesame oil on your hands and knife helps prevent sticking.
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Let it rest for a few minutes before slicing—this helps the roll set.
🥹 My Story
I have so many sweet memories tied to kimbap, especially when the weather gets warmer. It’s the perfect time for a picnic—feeling the sunshine, blooming flowers, green trees, and that soft breeze. I just love being outside, whether it’s a park, the beach, or anywhere in nature.
When I was young, every time I had a school field trip, hike, or picnic, my mom would wake up extra early to make kimbap for my lunchbox—just like 80% of Korean moms do! I still remember waking up to the smell of sesame oil and the sounds of her cooking. That memory is a treasure to me.
My mom always made with beef bulgogi, because it was her three daughters’ favorite. In the early 2000s, kimbap restaurant chains started popping up everywhere, which made it easy for everyone to enjoy it without the hassle of cooking at home. (Let’s be real— it takes a lot of work! But it’s totally worth it.)
I think that worked out well for my mom, too… because she kind of stopped making it for us. 😅
One day, I told her how much I missed her homemade kimbap and asked if she could make it again. She said “Sure!” and the next day, I received two rolls wrapped in aluminum foil.
But the moment I looked inside, I knew.
There was braised burdock in the filling—and I said,
“Mom… you never made just two rolls. You never wrapped them in foil like the chains do. You always put them in a proper container with a lid. And you NEVER, EVER put braised burdock in your kimbap… I meant your kimbap.”
She was so shocked that I remembered her food so well.
After that, she made real, homemade kimbap again for her youngest daughter—just to keep her happy. 🥹
This is the story I always share when I make kimbap.
Because homemade food is never just about the taste—it’s about the memories that come with it.
I hope you enjoy making this kimbap at home.
And more than that, I hope you create beautiful, lasting memories with your family and friends along the way. ❤️
❓ FAQ
Q: What’s the difference between kimbap and sushi?
A: Kimbap uses sesame oil–seasoned rice and often includes cooked or pickled ingredients, while sushi uses vinegar-seasoned rice and raw fish.
Q: Can I make it ahead of time?
A: Yes! But it’s best enjoyed the same day. If making ahead, wrap tightly and keep at room temp for a few hours (don’t refrigerate—it hardens the rice).
Q: Is it okay to customize the fillings?
A: Absolutely! It is super flexible. Use what you love or what you have in the fridge.
🛒 Ingredients You’ll Need
Bulgogi
- 8 oz beef, cut into thin small strips
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
Egg Omelet
- 4 eggs
- 1 tsp salt
- 1 tsp cooking oil
Stir-fried Carrot
- 1 tbsp oil
- 6 oz carrot, shredded
- 1 tsp salt
- 1/2 tsp black pepper
Rest of the Fillings
- 6 to 7 imitation crabmeat, cut into halves into lengthwise
- 5 oz Danmooji (Korean yellow pickled radish), cut into 6 to 7 long sticks
- 3 oz cucumber, cut into 6 to 7 long sticks or 8 oz Korean spinach (CLICK HERE for the Recipe)
Rice & Seaweed
- 3 cups warm cooked short or medium grain rice
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 6 to 7 Gim (Dried seaweed sheet/Nori)
- sesame oil and seeds as needed
Gimbap (Kimbap)
- Total Time: 1 hour
- Yield: 6 to 7 kimbap
Ingredients
Bulgogi
- 8 oz beef, cut into thin small strips
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
Egg Omelet
- 4 eggs
- 1 tsp salt
- 1 tsp cooking oil
Stir-fried Carrot
- 1 tbsp oil
- 6 oz carrot, shredded
- 1 tsp salt
- 1/2 tsp black pepper
Rest of the Fillings
- 6 to 7 imitation crabmeat, cut into halves into lengthwise
- 5 oz Danmooji (Korean yellow pickled radish), cut into 6 to 7 long sticks
- 3 oz cucumber, cut into 6 to 7 long sticks or 8 oz Korean spinach (CLICK HERE for the Recipe)
Rice & Seaweed
- 3 cups warm cooked short or medium grain rice
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 6 to 7 Gim (Dried seaweed sheet/Nori)
- sesame oil and seeds as needed
Instructions
- Combine all ingredients for beef in a mixing bowl and set aside.
- Meanwhile beef is marinating make egg omelet by crack and beat 4 eggs with salt. Heat large nonstick skillet over high heat; add oil and coat skillet evenly using a paper towel. Pour half of beaten eggs, swirl to evenly spread. Reduce heat to medium and cook egg until settle, about 2 to 3 minutes. Carefully flip it over and cook another 1 minutes. Remove from skillet and repeat with rest of beaten eggs. Let it cool and slice into 4 long and wide strips, set aside.
- Heat same skillet we cooked eggs over high heat; add oil, carrot, salt and pepper. Sauté carrot about 2 minutes or until soften. Remove from skillet and set a side.
- Using same skillet; over high heat, add marinated beef. Sauté until all moisture evaporated, about 4 to 5 minutes. Remove from skillet and set aside.
- In a large mixing bowl, combine all ingredients for rice. Mix everything together with a spatula, as a cutting action. Cover with damp towel so it won’t dry out while we are rolling gimbap.
- Place a bamboo roller(or any roller you are using) on a work surface, place gim(dried seaweed sheet) shiny side down, rough side up. Place 1/2 cup of seasoned rice and spread evenly about 2/3 of dried seaweed that close to you. If rice sticks to your finger tips too much, wet your hand with a bit of water.
- Place egg omelet, crap meat, spinach/cucumber, carrot, beef and danmooji horizontally on a third of dried seaweed that close to you.
- Place your thumbs under bamboo roller with gimbap to support and hold filing tightly with rest of fingers. Give a little pressure and roll a corner closest to you over filling. Take end of bamboo roller and continue rolling until it’s closed. Now, wrap gimbap with bamboo roller completely and give a light pressure to secure. Unroll bamboo roller and place gimbap seam side down on a plate. Repeat with rest of ingredients.
- When you are ready to slice, coat gimbap with generous amount of sesame oil all over along with your knife. This will prevent rice stick to your knife so much. Slice gimbap into 1/2 to 3/4-inch and sprinkle with some sesame seeds. Enjoy!
Notes
Feel free to switch things up and have fun with the filling—there are no rules!
You can use spam, hot dogs, pork, bacon, chicken, or even fried tofu.
And don’t forget kimchi—it always adds a bold, flavorful kick to your gimbap! 😊
For Tuna Gimbap:
Combine 7 oz of drained tuna in oil with 3 tablespoons of mayonnaise and a pinch of black pepper.
For extra flavor and texture, I highly recommend adding perilla leaves and cucumber as additional filling ingredients—they pair perfectly with the creamy tuna!
- Prep Time: 30 mins
- Cook Time: 30 mins
🍜 Check Out More Kimbap Recipes
Looking to try different styles? Here are more tasty variations to roll with:
16 comments
What kind of beef did you use?
Thankyouu
Hahahaha I love how Jacob is cooperating with you in the end of he video! Best couple!
Thank you Selina! Jacob is a huge supporter of my job!! <3
Hi!
I want to know how long i can store kimbap in fridge & in room temp? I plan to wrap it with aluminium foil 🙂
Thanks
Kimbap is the best eaten the same day you make. If you have leftovers, slice all of them and keep it in a refrigerator- when you’re ready to eat, beat an egg or two and deep then cold kimbap into the beaten egg and pan fry on oiled pan! It is really good that way too!!
For rice :
Rice cooker cup or standard measuring cup?
Thank you ? love your recipes
standard mesure cup! 😀
Can the fillings be made 1 day ahead and assembled next day with freshly cooked rice?
Yes! That’s a great idea! If you can warm up meat & egg ingredients in the microwave real fast would be great too!
This was delicious and easier than I thought it would be. Thank you for the step-by-step!
How do you cook rice? The procedure is nit Like for sushi?
What kind of beef do you use?
I used rib eye!
Hi!
How can this last for a long warm hike?
Can it last probably 8-9 hours in my bag?
Thanks!
Yes! Kimbap would be perfect to bring on your hike!