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    Home » Asian foods » Korean Sushi Roll

    Korean Sushi Roll

    Published: Oct 27, 2019 Modified: Feb 28, 2022 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Kimbap or gimbap (김밥) is a classic Korean sushi rolls. This Korean kimbap recipe is not only delicious, but also colorful. Kimbap is a healthy sushi roll with carbohydrates, vegetables and protein. Also, I like to pick colorful and healthy ingredients to make these beautiful and attractive gimbap rolls, so kids want to eat them too.

    Like Korean food? Looking for more Korean dinner night ideas check out these homemade kimchi, kimchi fried rice vegan kimchi tofu soup, Korean japchae glass noodles, jajangmyeon, tteokbokki and ginseng chicken soup recipes as well.

    Korean sushi roll Kimbap or gimbap stack up on the white plate vertical

    What is kimbap (김밥) or gimbap?

    Gimbap is a popular Korean style sushi roll. Gim means dried seaweed sheet (nori). Bap means cooked rice. Now, people commonly spell kimbap instead of gimbap.

    When do people normally eat gimbap?

    Kimbap is a popular Korean take out food. People like to eat kimbap as a packed meal for breakfast, lunch or dinner. Most of the time, people make gimbap for picnics, outdoors or gathering events.

    What are the ingredients in Korean sushi roll kimbap (김밥) recipe?

    The first time I was introduced to kimbap was when I was in elementary school when my Korean classmate bought his mother a homemade kimbap for lunch. The ingredients in gimbap usually are rice, nori, meat, vegetables, eggs, yellow pickled radish, imitation crab meat, etc.

    For this Korean sushi roll kimbap recipe, I used some basic ingredients such as rice, nori and the fillings are beef, spinach, egg strips, yellow pickled radish and carrots.

    Korean sushi roll kimbap ingredients

    Cooking tips for how to make Korean sushi roll kimbap: 

    Rice:

    • Make sure the rice is level off and soak in the water.
    • Wait until the cooked rice cools off before wrapping on a seaweed.

    Spinach:

    • Wash and soak the spinach very well because spinach has lots of sand.
    • Boil the spinach, drain the water and rinse under cold water.
    • Squeeze extra water from boiled spinach.

    Wrapping and rolling Korean sushi rolls:

    • Put a plastic wrap around the bamboo sushi roll mat, so it won’t get dirty and easier for cleaning.
    • Lay a thin layer of rice on nori.
    • Remember to leave some space at the top of nori around 1-1.5 inch.
    • Put a little more filling, but not too much enough for folding and rolling.
    • Brush or wipe some sesame oil on the rolls before slicing.
    • Slice into bite sized pieces.

    FAQS :

    What is the difference between Japanese sushi and Korean kimbap rolls?

    In fact, they are very similar. The main difference is the rice seasoning. Japanese sushi is seasoned with rice vinegar which is vinegar with salt and sugar. Korean sushi roll’s rice is seasoned with salt and sesame oil.

    What kind of rice do you use for making kimbap?

    Normally, I use Japanese sushi rice for making sushi and kimbap. They are short and wide rice. In the states, Calrose brand rice is very popular and easy to find in most regular grocery stores and I like to use it to make sushi and gimbap Korean sushi rolls.
    cooked Japanese rice on wooden spoon

    Can you refrigerate gimbap overnight?

    Yes, you can. However, I don’t recommend it because when you refrigerate it, the rice will be harder and doesn’t taste as good as fresh. The best is to consume them the same day as you make it.

    How long can you keep kimbap out?

    Few hours at room temperature. If the weather is cooler, no more than a day. Most of the time, I wrap kimbap in tin foil or plastic wrap, so it can keep rice moist and will not dry off fast.

    Instructions on how to make kimbap Korean sushi rolls:

    Rice:

    washed Japanese rice in the instant pot pressure cooker

    1.Wash and drain 3 cups of rice very well. Then, put into an instant pot pressure cooker and add 3 cups of water. Make sure the rice is level off and covered in the water.

    Close the lid and vent. Push the manual button and adjust the time for 6 minutes and natural release.

    seasoning rice in the silver bowl

    After, put the cooked rice into a mixing bowl, add ½ teaspoon of salt, 1 tablespoon of sesame oil and mix them well. Set it aside and let it cool off.

    Fillings:

    Beef:

    Cut beef into strips

    2. Cut 1 pound of beef round steak into strips.

    marinate beef steak in the container

    After that, put the beef into a container and add ½ teaspoon garlic powder, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon sesame oil. Mix it well and let it marinate for at least 15 minutes.

    stir fry beef steak in the pan

    Next, stir fry the beef until it changes color.

    Carrots:

    cut carrots into strips on chopping board

    3. Peel and cut 2 small carrots into strips.

    Stir fry carrot strips in the pan

    And, stir fry them by adding ½ tablespoon of vegetable oil and ⅛ teaspoon of salt into a pan. Cover the lid and cook the carrots until it’s soft.

    Eggs:

    pan fry eggs in the pan

    4. Beat 3 eggs in a bowl. Then, pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium small fire to pan fry the eggs.

    cut pan fried eggs into strips

    Then, cut the eggs into strips.

    Spinach:

    boiling spinach in a pot

    5. Wash and soak 1 bunch of spinach very well. Then, boil them in water.

    drained spinach the colander

    After that, drain the water and rinse it under cold water. Remove excess water by squeezing the spinach.

    seasoning spinach in a glass container

    Put the cooked spinach in a container, add ⅛ teaspoon of salt, 1 teaspoon of sesame oil and mix them well.

    pickled yellow radish cut into strips

    6. Cut 1 piece of yellow pickled radish into long strips.

    Rolling:

    gimbap or Korean kimbap filling ingredients

    7. Now, kimbap filling ingredients are ready. Let’s wrap kimbap.

    cooked rice on nori with bamboo rolling mat

    First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch.

    fillings on the rice over the seaweed and bamboo rolling mat

    Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video below the recipe card.

    kimbap or gimbap Korean sushi roll on the bamboo mat

    8. Next, brush or wipe some sesame oil around Korean sushi rolls.

    gimbap or kimbap Korean sushi rolls stack up on the plate

    9. Then, slice kimbap rolls into bite sized pieces.

    Korean sushi rolls Kimbap cut into pieces and stack up

    Enjoy this Korean sushi roll kimbap recipe! Also, check out these steamed garlic shrimp, how to make chili oil, tonkatsu, Asian shaved ice, and red bean mochi recipes. 

    YOU MAY ALSO LIKE THESE RECIPES:

    • HAM FRIED RICE
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    • JAPANESE CURRY
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    sliced gimbap/ kimbap stack up on a white square plate

    Kimbap (김밥)

    Gimbap/ kimbap is a popular Korean style sushi rolls. 
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Main Course, Snack
    Cuisine: Asian, Korean
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Servings: 8
    Calories: 429.91kcal
    Author: Tracy O.

    Video

    Ingredients

    • 1 piece Yellow pickled radish (big piece)
    • 7 sheets Nori/ Seaweed sheets nori
    • ½ teaspoon Sesame oil (Brushing the rolls before cutting)

    Rice

    • 3 cups Calrose rice (uncooked)
    • 3 cups Water

    Rice Seasoning:

    • ½ teaspoon Salt
    • 1 tablespoon Sesame oil

    Beef

    • 1 pound Top round steak

    Steak Seasoning:

    • ½ teaspoon Garlic powder
    • 2 tablespoons Soy sauce
    • 1 tablespoon Brown sugar
    • 1 tablespoon Sesame oil

    Spinach

    • 1 bunch Spinach

    Spinach Seasoning:

    • ⅛ teaspoon Salt
    • 1 teaspoon Sesame oil

    Carrot

    • 2 pieces Carrot (small one)

    Carrots stir fried:

    • ½ tablespoon Vegetable oil
    • ⅛ teaspoon Salt

    Egg

    • 3 Eggs

    Eggs pan fried:

    • ½ tablespoon vegetables oil

    Instructions

    How to make Kimbap Korean sushi rolls

    • Wash and drain 3 cups of rice very well. Then, put into instant pot pressure cooker and add 3 cups of water. Make sure the rice is level off and covered in the water. Close the lid and vent. Push manual button and adjust time for 6 minutes and natural release. After that, put the cooked rice into a mixing bowl, add ½ teaspoon of salt, 1 tablespoon of sesame oil and mix them well. Set it aside and let it cool off.
    • Cut 1 pound of beef round steak into strips. After that, put the beef into a container and add ½ teaspoon garlic powder, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon sesame oil. Mix it well and let it marinate for at least 15 minutes. Next, stir fry the beef until it changes color.
    • Peel and cut 2 small carrots into strips and stir fry them by adding ½ tablespoon of vegetable oil and ⅛ teaspoon of salt into a pan. Cover the lid and cook the carrots until it’s soft.
    • Beat 3 eggs, add ½ tablespoon of vegetable oil into a non-stick pan and turn on medium small fire to pan fry the eggs. Then, cut the eggs into strips.
    • Wash and soak 1 bunch of spinach very well. Then, boil them in water. After that, drain the water and rinse it under cold water. Remove excess water by squeezing the spinach. Put the cooked spinach in a container, add ⅛ of teaspoon salt, 1 teaspoon of sesame oil and mix them well.
    • Cut 1 piece of yellow pickled radish into long strips.
    • Now, filling ingredients are ready. Let’s wrap kimbap. First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch. Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video.
    • Brush or wipe some sesame oil around Korean sushi rolls.
    • Slice kimbap rolls into bite sized pieces.

    Notes

    Cooking tips for how to make kimbap rolls: 

    Rice:

    • Make sure the rice is level off and soak in the water.
    • Wait until the cooked rice is cool off before wrapping on a seaweed.

    Spinach:

    • Wash and soak the spinach very well because spinach has lots of sand.
    • Boil the spinach, drain the water and rinse under cold water.
    • Squeeze extra water from boiled spinach.

    Wrapping and rolling Korean sushi rolls:

    • Put a plastic wrap around the bamboo sushi roll mat, so it won’t get dirty and easier for cleaning.
    • Lay a thin layer of rice on nori.
    • Remember to leave some space at the top of nori around 1-1.5 inch.
    • Put little more filling, but not too much enough for folding and rolling.
    • Brush or wipe some sesame oil on the rolls before slicing.
    • Slice into bite sized pieces.

    Nutrition

    Serving: 31g | Calories: 429.91kcal | Carbohydrates: 60.86g | Protein: 22.24g | Fat: 10.16g | Saturated Fat: 3.37g | Cholesterol: 95.97mg | Sodium: 581.5mg | Potassium: 664.74mg | Fiber: 2.55g | Sugar: 2.94g | Vitamin A: 4234.44IU | Vitamin C: 22.13mg | Calcium: 99.03mg | Iron: 3.43mg
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    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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