🇰🇷 South Korea · Food
Gimbap
By eatmundo · August 3, 2026
Gimbap is a beloved Korean street food consisting of seasoned rice and various fillings wrapped in dried seaweed. It is the perfect portable meal, sliced into bite-sized rounds.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook 400g of short-grain rice in a rice cooker until perfectly fluffy, then transfer to a large bowl.
- 2
Gently fold in 1 tablespoon of sesame oil and 1/2 teaspoon of salt while the rice is steaming hot to ensure it is well-seasoned.
- 3
Blanch 200g of spinach in boiling water for 30 seconds, drain immediately, and toss with a pinch of salt and a drizzle of sesame oil.
- 4
Slice the carrot into thin matchsticks and sauté in a medium pan over medium heat with a drop of oil until tender, about 2 minutes.
- 5
Whisk 3 eggs with a pinch of salt and fry in a non-stick pan as a thin omelet, then slice into long strips.
- 6
Lay a sheet of seaweed on a bamboo mat, spread a thin layer of rice evenly, leaving the top inch clear.
- 7
Place a strip of pickled radish, burdock, egg, carrot, and seasoned spinach horizontally across the center of the rice.
- 8
Roll the mat tightly away from you, applying firm, even pressure to ensure a compact, secure roll.
- 9
Brush the finished roll with a little sesame oil, slice into 1.5cm thick rounds with a sharp knife, and serve immediately.
Frequently Asked Questions
Why is my gimbap falling apart?+
The rice must be seasoned while hot so it becomes sticky enough to hold the roll together.
Can I use long-grain rice?+
No, long-grain rice lacks the necessary starch content and will not hold the shape of the roll.
What is the secret to a shiny roll?+
Lightly brushing the outside of the finished roll with sesame oil creates a beautiful sheen and adds flavor.
How long can I store gimbap?+
It is best eaten fresh; storing it in the fridge causes the rice to harden and the seaweed to get soggy.
