10 Gimbap(Kimbap) Recipes - Aaron and Claire (2024)

Just like making a sandwich, you can make so many types of gimbap with different fillings. Today, with 10 amazing Gimbap (Kimbap) Recipes, let me make you a gimbap master. Alright, are you guys ready? Let’s get started!

#1 PLAIN GIMBAP

Ingredients:

• Roasted seasoned seaweed
• Short-grain rice

Instructions:

1. Place the seaweed on a cutting board.

2. Put some rice on it and roll it. Cut it into bite-sized pieces. Enjoy~!

#2 EGG GIMBAP

Ingredients:

• 3 cups cooked short-grain rice
• 1 tbsp toasted sesame oil, plus more to coat
• 1/2 tsp salt
• Dried seaweed
• 1 large egg
• Splash of neutral-tasting oil

Instructions:

1. In a mixing bowl, add the rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

2. Place the dried seaweed sheet on the cutting board. Put a baseball-sized rice ball on it.

3. Spread the rice as thinly as possible. Leave some space (about 1/4 of the seaweed).

4. Beat the egg. Cook it in a pan with a splash of oil. Once it’s done, fold and put it nicely on the rice.

5. Roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end.

6. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#3 KIMCHI GIMBAP

Ingredients :

• 3 cups cooked short-grain rice
• 1 tbsp toasted sesame oil, plus more to coat
• 1/2 tsp salt
• 1 large egg
• Splash of neutral-tasting oil
• Dried seaweed
• Kimchi

Instructions:

1. In a mixing bowl, add the rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

2. Beat the egg. Cook it in a pan with some oil. Set aside.

3. Spread a baseball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

4. Place the egg nicely on the rice. Add some chopped kimchi on top.

5. Tightly roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

6. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#4 CLASSIC GIMBAP

Ingredients:

• Dried seaweed
• Yellow pickled radish (danmuji)
• 8 oz (230g) spinach (or 1 cucumber)
• 4 large eggs
• 1 large carrot
• Ham (or sausages)
• Imitation crab sticks (optional)
• 3 cups cooked short-grain rice
• Generous amount of toasted sesame oil, to coat

Spinach Seasoning:

• 1/4 tsp salt
• 1/2 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1/2 tbsp toasted sesame seeds

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

PREP FILLINGS

1. Yellow Pickled Radish: Drain out the liquid. Place them on a wide plate.

It’s the most important ingredient for gimbap. However, if it’s impossible to get this, I recommend soaking your pickled radish in a mixture of vinegar, sugar, and water (1:1:1) for about 1 hour.

2. Spinach: Blanch the spinach for 30 seconds to 1 minute. Squeeze out the water. In a mixing bowl, toss together the spinach, salt (1/4 tsp), garlic (1/2 tbsp), sesame oil (1 tbsp), and sesame seeds (1/2 tbsp). Set aside. (Or you can use Cucumber. Cut it lengthwise.)

3. Egg: Beat the eggs. In a pan, add a splash of oil and wipe off the excess. Once it gets nice and hot, add about 1/3 beaten eggs and make a thin layer. Cook both sides over medium heat. Remove them from the pan and repeat. Fold and thinly slice them. Set aside.

4. Carrot: Julienne the carrot. Pan-fry it with some oil and a pinch of salt. Remove from the pan and set aside.

5. Ham (or sausage): Lightly pan-fry it. Set aside.

6. Imitation Crab Sticks (optional): Put them on the plate.

7. Rice: In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

MAKE CLASSIC GIMBAP

1. Spread a baseball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

2. Put everything we prepared. Try to place all the fillings at about 1/3 point of the seaweed.

3. Tightly roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

4. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#5 NUDE GIMBAP

Ingredients:

• Yellow pickled radish (danmuji)
• 8 oz (230g) spinach (or 1 cucumber)
• 4 large eggs
• 1 large carrot
• Ham (or sausages)
• Imitation crab sticks (optional)
• 3 cups cooked short-grain rice
• Dried seaweed
• Generous amount of toasted sesame oil, to coat

Spinach Seasoning:

• 1/4 tsp salt
• 1/2 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1/2 tbsp toasted sesame seeds

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. Prepare yellow pickled radish, spinach (or cucumber), egg, carrot, ham, and imitation crab sticks (if using).

2. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

3. Spread some rice on the dried seaweed thinly. However, this time, you need to cover it all.

4. Place a plastic bag on it and flip so the rice faces down.

5. Put everything we prepared and roll it. Try to place all the filings at about 1/3 point of the seaweed. Roll it. Repeat with the remaining ingredients.

6. Coat your knife with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#6 VEGETABLE GIMBAP

Ingredients:

• Red cabbage
• 1-2 bell peppers
• 1 cucumber
• 1 avocado
• 3 cups cooked short-grain rice (or brown rice)
• Dried seaweed
• Yellow pickled radish (danmuji)
• Generous amount of toasted sesame oil, to coat

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. Slice all the vegetables nicely: red cabbage, bell pepper, cucumber, and avocado.

2. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

3. Spread a baseball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

4. Put all the vegetables with yellow pickled radish. Try to place all the filings at about 1/3 point of the seaweed.

5. Tightly roll the dried seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

6. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#7 TUNA GIMBAP

Ingredients:

• Yellow pickled radish (danmuji)
• 1 cucumber (or spinach)
• 4 large eggs
• 1 large carrot
• Ham (or sausages)
• 3 cups cooked short-grain rice
• Dried seaweed
• 10 perilla leaves (or 1 green chili)
• Generous amount of toasted sesame oil, to coat

Tuna Mixture:

• 10.6 oz (300g) canned tuna
• 4 tbsp kewpie mayo
• Black pepper, to taste
• 1/4 yellow onion
• 1 green onion (optional)
• 1/2 green chili (optional)

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. In a mixing bowl, combine the drained tuna, mayonnaise, black pepper, finely chopped onion, green onion (if using), and green chili (if using). Mix until the tuna is completely mashed.

2. Prepare various fillings such as yellow pickled radish, cucumber (or spinach), egg, carrot, ham, etc.

3. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

4. Spread a baseball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

5. Place 2 perilla leaves on the rice. (If you can’t get them, I recommend adding some chopped chili into the tuna mixture in STEP 1.) Add some tuna mayo with various fillings.

6. Tightly roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

7. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#8 PORK BELLY GIMBAP

Ingredients:

• Yellow pickled radish (danmuji)
• 1 cucumber
• 1 carrot
• 3 cups cooked short-grain rice
• Dried seaweed
• 10 lettuce leaves
• Thinly-sliced pork belly
• Salt and pepper, to taste
• Ssamjang (Korean dipping sauce)
• Generous amount of toasted sesame oil, to coat

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. Prepare various fillings such as yellow pickled radish, cucumber, and carrot.

2. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

3. Spread a tennis ball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

4. Place 1 or 2 lettuce leaves on the rice.

5. Grill the pork belly. Season with salt and black pepper. Once it’s cooked through, put it on the lettuce.

6. Add the yellow pickled radish, cucumber, and carrot to it. Spread some ssamjang.

7. Carefully roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

8. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#9 BULGOGI GIMBAP

Ingredients :

• 3.5 oz (100g) thinly-sliced beef (Beef for bulgogi, shabu shabu or sukiyaki)
• Yellow pickled radish (danmuji)
• 1 cucumber
• 1 carrot
• 1 avocado
• Splash of neutral-tasting oil
• 3 cups cooked short-grain rice
• Dried seaweed
• 10 lettuce leaves
• Ssamjang (Korean dipping sauce)
• Generous amount of toasted sesame oil, to coat

Bulgogi Marinade:

• 1/2 tbsp sugar
• 1 tbsp soy sauce
• 1/2 tbsp minced garlic
• 1 tsp toasted sesame oil
• a few shakes of black pepper

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. In a mixing bowl, combine the beef, sugar, soy sauce, garlic, sesame oil, and black pepper. Gently massage it. Cover and let it marinate in the fridge while prepping other ingredients.

2. Prepare the yellow pickled radish, cucumber (or spinach), carrot, and avocado.

3. Pan-fry the marinated beef with some oil. Make sure to evaporate the moisture as much as you can.

4. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

5. Spread a tennis ball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).

6. Place 1 or 2 lettuce leaves on the dried seaweed. Add the yellow pickled radish, cucumber, carrot, bulgogi, ssamjang, and avocado.

7. Carefully roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.

8. Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

#10 MAYAK GIMBAP

Ingredients:

• Dried seaweed
• Yellow pickled radish
• 8 oz (230g) spinach
• 1 large carrot
• 4 large eggs
• 3 cups cooked short-grain rice
• Generous amount of toasted sesame oil, to coat
• Toasted sesame seeds (optional)

Dipping Sauce:

• 1/2 tbsp sugar
• 1/2 tbsp wasabi
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1.5 tbsp water

Spinach Seasoning:

• 1/4 tsp salt
• 1/2 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1/2 tbsp toasted sesame seeds

Rice Seasoning:

• 1 tbsp toasted sesame oil
• 1/2 tsp salt

Instructions:

1. Prepare the dipping sauce. In a small container, mix together the sugar, wasabi, soy sauce, vinegar, and water. Set aside.

2. Cut 2 or 3 sheets of seaweed paper into quarters.

3. Cut the pickled radish in half and thinly slice it.

4. Prepare the spinach, carrot, and egg.

5. In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.

6. Spread some rice on the seaweed and put some yellow pickled radish, spinach, carrot, and egg. Roll it. Repeat with the remaining ingredients.

7. Spread the sesame oil around the surface of the seaweed. Sprinkle on the sesame seeds (if using). Serve with the dipping sauce. Enjoy~!

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Classic Gimbap (Kimbap)

Recipe by Aaron and Claire

Ingredients

• Yellow pickled radish (danmuji)

• 8 oz (230g) spinach (or 1 large cucumber)

• 4 large eggs

• 1 large carrot

• Gimbap ham (or sausage)

• Imitation crab sticks (optional)

• 3 cups (630g) cooked short-grain rice

• Dried seaweed

• Toasted sesame oil, to coat

• Spinach Seasoning:

• 1/4 tsp salt

• 1/2 tbsp minced garlic

• 1 tbsp toasted sesame oil

• 1/2 tbsp toasted sesame seeds

• Rice Seasoning:

• 1 tbsp toasted sesame oil

• 1/2 tsp salt

Directions

• Prep Fillings
• Yellow Pickled Radish: Drain out the liquid. Place them on a wide plate.
• Spinach: Blanch the spinach for 30 seconds to 1 minute. Squeeze out the water. In a mixing bowl, toss together the spinach, salt (1/4 tsp), garlic (1/2 tbsp), sesame oil (1 tbsp), and sesame seeds (1/2 tbsp). Set aside. (Or you can use Cucumber. Cut it lengthwise.)
• Egg: Beat the eggs. In a pan, add a splash of oil and wipe off the excess. Once it gets nice and hot, add about 1/3 beaten eggs and make a thin layer. Cook both sides over medium heat. Remove them from the pan and repeat. Fold and thinly slice them. Set aside.
• Carrot: Julienne the carrot. Pan-fry it with some oil and a pinch of salt. Remove from the pan and set aside.
• Ham (or sausage): Lightly pan-fry it. Set aside.
• Imitation Crab Sticks (optional): Put them on the plate.
• Rice: In a mixing bowl, add the cooked rice. Season with sesame oil and salt. Mix it with a spatula. Let cool slightly before using.
• Make Gimbap (Kimbap)
• Spread a baseball-sized rice ball on the dried seaweed as thinly as possible. Leave some space (about 1/4).
• Put everything we prepared. Try to place all the fillings at about 1/3 point of the seaweed.
• Tightly roll the seaweed. The edge parts should meet the other edge parts of the rice. Spread some water at the end. Repeat with the remaining ingredients.
• Coat your knife and the surface of the seaweed with sesame oil. Cut it into bite-sized pieces. Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml