Name: Classic Korean Gimbap (Seaweed Rice Rolls)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Korean
Ingredients: 4 sheets gim (Korean dried seaweed); 1.5 cups uncooked short-grain rice; 1 tbsp sesame oil (for rice); Salt to taste; 8 oz lean beef (thin strips); 2 tsp soy sauce; 1 tsp rice wine or mirin; 1 tsp sugar; 1 tsp sesame oil (for beef); 1/2 tsp minced garlic; 1 bunch spinach (blanched and seasoned); 2 medium carrots, julienned and stir-fried; 4 strips pickled radish (danmuji); 2 eggs (cooked into omelette and sliced); 1–2 sheets fish cake (optional, lightly pan-fried)

A deliciously colorful and savory Korean dish, Gimbap (or Kimbap) is a seaweed rice roll packed with well-seasoned rice, fresh and cooked vegetables, tender beef, egg strips, and pickled radish. I love making this when I want something handheld, filling, and fun to eat — perfect for picnics, lunchboxes, or a make-ahead snack that doesn’t compromise on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 sheets of gim (Korean dried seaweed; similar to nori)

1.5 cups uncooked short‑grain rice (yields 4 rolls)

1 tbsp sesame oil (for rice)

Salt to taste

For the beef:

8 oz lean beef (thin strips)

2 tsp soy sauce

1 tsp rice wine or mirin

1 tsp sugar

1 tsp sesame oil

½ tsp minced garlic

Vegetables & other fillings:

1 bunch spinach (blanched & seasoned)

2 medium carrots, julienned & stir‑fried

4 strips pickled radish (danmuji), cut to match size

2 eggs, cooked into omelette and sliced into sticks

1–2 sheets fish cake (eomuk), lightly pan‑fried (optional)

Directions

I rinse the rice and cook it using slightly less water than usual so it turns out less sticky. Then I keep it warm.

While still hot, I mix the rice with sesame oil and salt, then set it aside.

I season the beef with soy sauce, rice wine, sugar, sesame oil, and garlic. Then I cook it in a skillet until it’s browned and cooked through.

I blanch the spinach, squeeze out the excess water, and season it lightly with sesame oil and salt.

Next I stir-fry the carrots until softened and season them with just a pinch of salt.

I cook the eggs into a thin omelette, let it cool, and slice it into long strips.

If I’m using fish cake, I lightly pan-fry the strips with a bit of soy sauce and sesame oil.

I place a sheet of gim shiny-side down on a bamboo mat. Then I spread about ¾–1 cup of the rice evenly over the sheet, leaving a small edge at the top.

I arrange the beef, spinach, carrots, pickled radish, egg, and fish cake in a neat line across the rice.

Then I roll it up tightly from the bottom, tucking the ingredients in as I go, and sealing the edge with a bit of rice if needed.

I brush the outside lightly with sesame oil for a glossy finish.

Finally, I slice the roll into bite-sized pieces using a sharp, lightly oiled knife, and serve.

Servings and timing

This recipe makes 4 rolls, which typically serves 2–3 people as a main or 4–6 as a side/snack.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Calories: Around 320 kcal per serving

Variations

Vegetarian Gimbap: I swap out the beef and fish cake for sautéed mushrooms or extra egg.

Tuna Gimbap: I like mixing canned tuna with a little mayo and adding that as the main protein.

Kimchi Gimbap: For a spicier kick, I chop and sauté kimchi to use as a filling.

Cheese Gimbap: A slice of processed cheese adds a creamy touch that’s surprisingly delicious.

Brown Rice Gimbap: I’ve tried using brown rice for a more nutritious spin — it works great!

Storage/Reheating

I find Gimbap is best eaten fresh, but if I need to store it, I wrap the rolls tightly in plastic wrap and keep them in the fridge for up to 1 day. After that, the rice tends to harden. I don’t usually reheat them, but if I do, I lightly pan-fry the slices in a bit of oil to crisp them up and warm them through — it gives a nice texture.

FAQs

How is Gimbap different from sushi rolls?

While they look similar, I notice that Gimbap uses seasoned rice with sesame oil and salt, whereas sushi rice uses vinegar. Also, Gimbap typically includes cooked ingredients like beef and egg rather than raw fish.

Can I make Gimbap in advance?

Yes, I often make Gimbap a few hours ahead for picnics or lunchboxes. Just keep it wrapped to prevent drying out. However, I prefer not to store it overnight since the rice texture changes.

What can I use instead of pickled radish?

If I can’t find danmuji, I sometimes use cucumber strips or lightly pickled carrots. It won’t have the same bright flavor, but it still tastes great.

Do I need a bamboo mat to roll Gimbap?

I like using a bamboo mat for a tighter roll, but I’ve managed with just my hands or even parchment paper in a pinch. It helps keep the roll uniform.

Is Gimbap gluten-free?

It can be! I make sure to use gluten-free soy sauce and check that all other ingredients are safe. Traditional versions often are gluten-free if I pay attention to the sauces.

Conclusion

Classic Korean Gimbap is a go-to in my kitchen for its versatility, flavor, and convenience. Whether I’m making it for a quick lunch, a road trip, or sharing it with friends, it never fails to impress. The layers of texture and taste make each bite satisfying, and I love how customizable it is depending on what I have on hand. Once I got the rolling technique down, it became a fun and rewarding part of my recipe rotation.

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