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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. 
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.


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


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

Rice Seasoning:

  • ½ teaspoon Salt
  • 1 tablespoon Sesame oil


  • 1 pound Top round steak

Steak Seasoning:

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


  • 1 bunch Spinach

Spinach Seasoning:

  • teaspoon Salt
  • 1 teaspoon Sesame oil


  • 2 pieces Carrot (small one)

Carrots stir fried:

  • ½ tablespoon Vegetable oil
  • teaspoon Salt


  • 3 Eggs

Eggs pan fried:

  • ½ tablespoon vegetables oil


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.



Cooking tips for how to make kimbap rolls: 


  • 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.


  • 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.


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