how to prepare Korean Gimbap

Korean Gimbap

  • Author: alingoday
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 5 rolls


Gimbap (Kimbap) is made with steamed white rice and dried seaweed, which is of course similar to the Japanese version of sushi maki. While sushi rice is seasoned with vinegar, gimbap is instead cut with sesame oil.


1 cup Spinach, blanched
2 large Eggs, beaten
1/2 Carrot, julienned
4 – 6 pcs. Crab Sticks (depending on the length), cut in half length ways
1/2 pc. small Cucumber
1 small can Tuna
1/2 pc. Mango, sliced into strips
3 cups cooked sticky Rice
3 tbsp. Sesame Oil
Salt to taste


  1. Transfer the cooked rice in a bowl (I used Jasmine rice). Add 2 tbsp. sesame oil and salt to taste. Mix it well and set aside.
  2. To assemble, we will need bamboo sheet. Place 1 sheet of dried seaweed in bamboo sheet. Scoop cooked rice and spread it in seaweed sheet, leave 1 inch at the end without rice.
  3. You can place your desired filling such as crab sticks, sliced mango, spinach, tuna, cucumber, ham etc. Roll it tightly using the bamboo sheet.
  4. Slice the gimbap to your desired size. Ready to serve.

  • Category: Main
  • Method: Cooking
  • Cuisine: Asian

Keywords: Korean Gimbap