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Korean · Lunch

Kimbap

Non-vegMedium

Diet: Non-veg

Kimbap is a Korean dish. Squeeze spinach dry to prevent wet rolls.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Korean
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kimbap. The photographed rolls and side dishes include fillings that can differ from the vegetable-and-egg filling in this recipe.
The photographed rolls and side dishes include fillings that can differ from the vegetable-and-egg filling in this recipe. Representative photograph of Kimbap. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Rice

Filling

Wrap

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Rice · About 15 min

  1. Rinse rice from 300 g short-grain rice, 420 ml water, 15 ml sesame oil, ½ tsp salt; simmer with measured water covered 15 minutes, then rest 10 minutes. Mix with sesame oil and salt; cool just enough to handle.

Filling · About 3 min

  1. Use oil from 2 eggs, 10 ml neutral oil, 150 g carrots, shredded, 150 g spinach, 100 g pickled radish strips to cook eggs as a thin omelette to 71°C / 160°F. Slice. Fry carrots 3 minutes and wilt spinach; squeeze dry.

    Check: The food must be hot through at 71°C / 160°F.

Roll · About 10 min

  1. Spread rice over 4 nori sheets, leaving a 2 cm edge. Add fillings including radish, roll tightly and slice. Serve promptly.

Tips

  • Squeeze spinach dry to prevent wet rolls.
  • Judge Kimbap by the texture and doneness signs in its steps. Your pan and heat affect how long Kimbap takes to cook.

Substitutions

  • In Kimbap, replace pickled radish for a milder filling with cucumber strips.

Storage

  • Cool Kimbap in shallow portions and refrigerate promptly, ideally within one hour. Finish Kimbap within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Kimbap once, until it steams throughout and reaches 74°C / 165°F. If serving Kimbap as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Kimbap, measure the rice and seasonings in advance. Keep the chopped vegetables for Kimbap separately in the fridge. Cook the rice for Kimbap on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Kimbap?

Squeeze spinach dry to prevent wet rolls.

What can I substitute in Kimbap?

In Kimbap, replace pickled radish for a milder filling with cucumber strips.

Can I prepare Kimbap ahead?

For Kimbap, measure the rice and seasonings in advance. Keep the chopped vegetables for Kimbap separately in the fridge. Cook the rice for Kimbap on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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