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Rice dishes

Gimbap

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gim-bap

Seaweed rice rolls filled with vegetables, egg and savory fillings.

Medium45 min3 servings★ 90Contains eggContains soyContains sesame
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History & culture

Gimbap is often linked to early 20th-century rolled-rice forms that later became distinctively Korean picnic and outing food. Scholarship on its roots is debated; tradition holds that seaweed-wrapped rolls suited travel, school trips, and outdoor festivals. From mothers packing lunchboxes to train-station vendors, gimbap spread nationwide as a shareable, handheld meal. Today it anchors street stalls, convenience stores, and global Korean snack culture.

Servings
3

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Ingredients & steps

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Ingredients

  • Cucumber
    1 small
  • Toasted sesame seeds
    1 tsp
  • Neutral cooking oil
    1 tbsp
  • Carrot
    1 medium
  • Egg
    3 each
  • Cooked rice
    3 cups
  • Roasted seaweed sheets (gim)

    Substitutenori sheets

    5 sheets
  • Spinach

    Substitutebaby spinach or chard

    80 g

Seasonings

  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Sugar
    1 tsp
  • Salt
    1 tsp

Steps

  1. 12 min

    Season warm rice with sesame oil, salt, and a pinch of sugar.

    • Cooked rice
    • Toasted sesame oil
    • Salt
    • Sugar
  2. 2Medium heat5 min

    Make thin egg omelette strips; stir-fry julienned carrot and blanch spinach, squeezing it dry.

    • Egg
    • Carrot
    • Spinach
    • Neutral cooking oil
  3. 34 min

    Pat cucumber dry, spread rice on seaweed, arrange egg, carrot, spinach and cucumber in a line, roll tightly, and slice with a sharp knife.

    • Roasted seaweed sheets (gim)
    • Cooked rice
    • Egg
    • Carrot
    • Spinach
    • Cucumber
    • Toasted sesame seeds

Storage & reheating

Wrap in plastic and eat within 4 hours; refrigerate up to 1 day but texture softens.

Troubleshooting

  • ⚠️ Roll falls apart when slicing

    → Use slightly less rice, roll firmly, and wipe the knife with a damp cloth between cuts.

  • ⚠️ Seaweed is too chewy

    → Roll while seaweed is still pliable and slice soon after rolling.