Gimbap (Korean Seaweed Rice Rolls) Recipe

Gimbap (김밥) is a beloved Korean dish made of steamed rice and assorted fillings, rolled in dried seaweed (gim) and sliced into bite-sized pieces. Often compared to sushi rolls, gimbap has its own unique flavor. seasoned rice with sesame oil, fresh vegetables, egg, and sometimes meat or seafood.

Perfect for picnics, lunchboxes, or party platters, gimbap is one of the most versatile and recognizable Korean foods.

If you’re searching for an authentic Korean gimbap recipe, an easy Korean lunch idea, or a healthy Korean rice roll, this guide will show you how to make it step by step.

Ingredients (Makes 4 rolls)

• 4 sheets dried seaweed (gim/nori)
• 2 cups cooked short-grain white rice
• 1 tbsp sesame oil
• 1 tsp salt

Common fillings:

• 2 eggs, beaten and cooked into a thin omelet, sliced into strips
• 1 small carrot, julienned and stir-fried with a pinch of salt
• 1 cucumber, julienned (or blanched spinach seasoned with sesame oil & salt)
• 4 strips pickled radish (danmuji)
• 100g (3.5 oz) beef bulgogi or crab sticks (optional protein)

Garnish:

• Sesame oil (for brushing)
• Sesame seeds (for sprinkling)

Instructions

1. Prepare the rice

• Mix warm rice with sesame oil and salt. Let it cool slightly before rolling.

2. Cook and prep fillings

• Make a thin egg omelet, slice into long strips.
• Stir-fry carrot lightly until tender.
• Slice cucumber into long strips.
• Prepare bulgogi or crab sticks if using.

3. Assemble the roll

• Place a sheet of seaweed shiny side down on a bamboo mat.
• Spread a thin, even layer of rice, leaving about 1 inch uncovered at the top.
• Lay fillings horizontally across the rice.

4. Roll the gimbap

• Use the bamboo mat to roll tightly from bottom to top, pressing gently to keep the shape.
• Seal the edge with a dab of sesame oil or water.

5. Slice and serve

• Brush the roll lightly with sesame oil.
• Slice into bite-sized pieces with a sharp knife.
• Sprinkle with sesame seeds before serving.

Serving Tips

• Gimbap is best enjoyed fresh, but you can wrap it in foil or parchment for lunchboxes.
• Serve with kimchi, pickled radish, or a light soup.
• Avoid refrigerating—rice will harden. If storing, keep at room temperature for a few hours.

Variations

• Tuna Mayo Gimbap: Add canned tuna mixed with mayonnaise.
• Cheese Gimbap: Add a slice of cheddar or mozzarella.
• Vegetarian Gimbap: Skip the meat and add spinach, mushrooms, and extra vegetables.
• Samgak Gimbap (Triangle Gimbap): Popular convenience store version wrapped in seaweed separately for freshness.

✨ Pro Tip: Don’t overfill the roll—less is more for a neat and tight gimbap. Use a sharp knife dipped in sesame oil or water to prevent sticking when slicing.

Why You’ll Love This Gimbap Recipe

• ✅ Authentic Korean flavor—nutty rice, crunchy veggies, and savory fillings
• ✅ Portable and convenient—perfect for picnics or on-the-go meals
• ✅ Versatile—endless variations with different proteins and vegetables
• ✅ Healthy and balanced—protein, carbs, and vegetables in one roll

If you’ve been searching for the ultimate Korean gimbap recipe, this guide will help you recreate one of Korea’s most iconic foods at home.