Korean Seaweed Rice Roll
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Gimbap is a Korean seaweed rice roll made by spreading sesame-oil-and-salt-seasoned rice over a sheet of gim, then lining up individually prepared fillings such as spinach namul, sauteed carrot, egg strip, ham, pickled radish, and braised burdock before rolling tightly.
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Each filling is cooked separately so distinct flavors and textures meet in every bite. The rice must cool before spreading, because hot rice releases steam that softens the seaweed and breaks the roll's structure. When sliced, the cross-section reveals concentric rings of color, and a final brush of sesame oil over the finished roll deepens the nuttiness of the seaweed while giving the surface a slight sheen. The combination of fillings can shift with the season or personal preference, which is part of why gimbap remains a staple from picnic lunches to neighborhood snack bars.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Blanch 100g spinach in boiling water for 30 seconds, rinse in cold water, and squeeze out all moisture firmly.
Season with 0.5 tbsp sesame oil and 0.25 tsp salt.
- 2Control
Julienne 0.5 carrot and cook over medium heat for 2 minutes to reduce its moisture.
Cut 80 g of ham into 20 cm strips and cook for 30 seconds per side.
- 3Heat
Beat the 2 eggs until no streaks of white remain.
Cook in a thin layer in an oiled pan until no liquid egg remains, cool, and cut into 1.5 cm strips.
- 4Season
Mix 2 bowls of rice with 0.5 tablespoon of sesame oil, 0.25 teaspoon of salt, and 1 teaspoon of sesame seeds using a cutting motion. Season while warm so the rice holds together evenly.
- 5Step
Spread rice over the nori, leaving a 2cm bare edge at the far end.
Arrange the spinach, carrot, egg strips, ham, 2 strips pickled radish, and 2 strips burdock root neatly along the lower third.
- 6Step
Roll tightly from the near edge using the bamboo mat, pulling firmly.
Hold seam-side down for 1 to 2 minutes to let the shape set.
- 7Finish
Divide the remaining 0.5 tablespoon of sesame oil between the roll surface and the knife in a thin layer.
Cut into 2 cm pieces and plate without compressing the cut sides.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Individually prepared spinach, carrot, and egg strips are rolled in seasoned rice and dried seaweed.
- Finish cue
- Divide the remaining 0.5 tablespoon of sesame oil between the roll surface and the knife in a thin layer.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 11 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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Tuna Gimbap
cooked rice, gim (seaweed sheet)
Korean Mini Gimbap
cooked rice, carrot
Korean Vegetable Gimbap (Colorful Veggie Seaweed Rice Roll)
cooked rice, carrot
Tips
Estimated nutrition (per serving)
Variations
Kimchi Cheese Gimbap
A gimbap that combines spicy kimchi with rich cheese. It delivers a bold savory bite with gentle creaminess.