Most Koreans love kimbap. We usually bring kimbap along on picnics. There are many kinds of kimbap in Korea: kimchi kimbap, cheese kimbap, tuna kimbap, beef kimbap, nude kimbap, sesame leaves kimbap, etc. Today I will make the most common kimbap. It will have 5 things in it: cucumbers, pickled radishes, ham, crabsticks, and eggs. A secret for making kimbap is that all of the ingredients need to have same size. That will help make the kimbap look more delicious and taste better.
Yield: 10 KimBap Rolls
Short Korean Lesson: *^^*
- ChahmGgae (참깨) = Sesame Seeds
- ChahmGiReum (참기름) = Sesame Oil
Video Instructions
Main Ingredients
- 10 Sheets Dried Seaweed
- 5 Crabsticks
- 10 Pieces Ham
- 1 Seedless Cucumber
- 10 Pieces Pickled Radish (DanMuJi)
- 5 Eggs
Rice Ingredients
- 7-8 Bowls of Cooked Rice
- 1 tsp Salt
- 1½ Tbsp Sesame Oil
- 1½ Tbsp Olive Oil
- ½ Tbsp Sesame Seeds
Directions
Cut the cucumber to the same length as the crab sticks and then cut the cucumber in half. Cut it half again, and then divide it into three or four pieces. Sprinkle 1½ tsp of sea salt on the cucumber. Leave it set for 5 minutes, then rinse the cucumber once.
Wipe the water off with a towel.
Break 5 eggs and add 5 pinches of salt. Mix.
On medium heat, add a little bit of oil in a pan and then spread it around with a paper towel. Pour the egg mix into the pan. Let it cooked until the surface is almost cooked. Reduce the temperature to low and flip the egg over.
Cut the egg into half-inch strips.
Cut the pickled radish into strips. It should be the same thickness as the cucumber. You can also buy precut pickled radishes, but I think the strips are cut too thin; so I prefer to cut the whole radish myself.
Cut 5 crab sticks in half to make 10 strips.
Cut the ham into similarly sized strips as the cucumber and radish strips.
Add 7 or 8 bowls of cooked rice in a large bowl. Then add 1½ Tbsp of sesame oil, 1½ Tbsp of olive oil, 1 tsp of salt, and ½ Tbsp of sesame seeds. Mix gently, so your rice will not get mashed.
Cover your rice with the plastic wrap, so it will not get dry.
Place the shiny side of the seaweed sheet down. Spread some rice over ⅔ of the seaweed sheet.
Place the pickled radish and a crabstick on top of the rice. Put the cucumber and ham next to the crabstick.
Put the egg on top of the ham.
Roll the seaweed sheet.
Rolling it tightly is important.
Put some rice on the end of the seaweed sheet to help seal it shut. I hope you used sticky rice!
Roll the kimbap with the bamboo mat.
Squeeze it hard so that it gets a good shape.
Put some sesame oil on the surface of the kimbap. The sesame oil will give flavor and keep your kimbap shiny.
Cut the kimbap into half inch pieces or bite sized pieces. I recommend that you do not cut them too thick.
Wow, this looks very decious, doesn’t it? ;D Why don’t you make some kimbap and go on a picnic with your family or friends someday? Enjoy! 
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Hi i would like to make kimchi kimbap but i don’t know with what ? Thanks
hi yunaito,
I will make kimchi kimbap someday…hehe thanks
Hello Aeri,
I saw your interview w/ koreataste.org and saw a snippet of your version of “baby kimbap” and wonder if you’ll make a section dedicated for baby/kid starting with “baby kimbap?” Videos are not totally necessary, instructional pictorials are more than suffice. Please.
hi Keane,
Oh.. Yes I also want to post baby..kid food .. just too many things to do right now..@,@ however.. okay I will add it to my list and make it for you someday… thanks
Hi Aeri,
Love your website for the authentic Korean recipes. I am from India and I have been watching Korean dramas for the past 10 yrs, thks to the english subtitles! I love Korean culture, dramas, art & food. The Korean people seem so kind & lively. My aunt also loves Korean food & dramas. The actors are sooooo handsome!
Take care!
Jayanti
Hi! Your Kimbab looks delicious especially after seeing how your baby wolf it down so fast.
For health reasons, I was hoping to eat smaller meals at frequent intervals. Hopefully this might help. Minus too much time spend in the kitchen or having to reheat food.
For this recipe, how many kimbabs can u make? How long can it be kept at room temperature since I live at the Equator even if I keep it in a plastic container.
hi Rebecca,
You will get 10 rolls.. kimbap doesn’t taste that good after you keep it the refrigerator for more than half day.. because the rice becomes hard.. so what i do is.. just prepare all ingredients and keep them in the refrigerator..and whenever I want to eat fresh kimbap..I prepare rice and roll it before eating. ^^ Sine you told me about health..I wanted to tell this.. the yellow pickled radish is not that healthy to eat. thanks
Thx for the advice. ^^
Actually, I’m low in iron. I need to eat more meat.
Btw, I wish to make a recipe request for beef tendon with ginseng and bossum.
Have a nice day & take care~
hi Rebecca,
oops sorry but.. what is beef tendon with ginseng and bossum ?? It sounds like a Japanese food. ^^;; sorry for poor asnwer.
Your reply is fine. No worries.
I ate them at a korean restaurant here in Malaysia. Can’t remember the korean name for the braised beef tendon with ginseng. Sry~ Bossum is steamed pork which was pre-seasoned with ginseng. Served with shrimp like dipping sauce.
hi Rebecca,
I guess you meant.. bossam.. I will add it to my list. thanks
I am definitely going to be making this soon
everything looks so yummy!!
thank you for sharing~ ^^
hi Lisa,
thanks
Yep.. try it and enjoy
Hi Aeri Lee,
I am sure will make kimbap according to this recipe very soon, maybe in this week or the following one. But I want to have the kimbap ready in the evening, and then bring it to school for lunch on the next day. So, over one night, how should I store the kimbap?! Is that okay to keep them in the fridge, then heat them up the next day on the microwave?! I’ve read you posts about heating them up with a pan on the next day, but i really don’t have time in the morning. So, is there any good solution for my problem?!
Thank you
Hi atv,
You should keep it in the refrigerator.. the problem will be.. the rice can be hard and the taste will not be as good as when it was fresh.. but it will be still okay to eat.. i think.. if you take out the kimbap in the morning..and eat it in the lunch.. your kimbap rice will be soft again… if it doesn’t.. maybe you can cook a little in the microwave.. (I guess you will have it at work.. ) before you eat it.. I hope my answer is helpful.. thanks
Hi Aeri,
I would like to try making kimbap soon, since I have a little crush on a half-Korean guy and would like to somehow impress him *blushing*. But, I don’t have the bamboo mat, so would the kimbap still turn out good without it?!
I don’t know where to buy crab sticks to I think I would finely chop shrimps and add them to the beaten eggs before I fry it. Does it sound like a good idea?! And should carrots strips be added to kimbap also?!
I don’t have pickled radish either, and I don’t know where to buy them also. So, do you have a “recipe” to pickle your own radish at home (and fast)?! Since I’m Viet, I tried searching through some Vietnamese websites, and they say that I should mix 2 tbsp of vinegar with 1 tbsp of sugar and put radish in that mixture to get rid of the unpleasant taste/smell of the radish. Does that seem right to you?!
Thank you for taking your time answering my questions…
hi LittleBaby,
hm… it seems like you don’t have ingredients for kimbap.. especially pickled radish is important for the flavor.. so..
how about trying other korean food that you can get ingredients ??
if you give me some idea what kind of food he likes..then I will suggest the food you can make.. how about that ?? I’m sure that guy is a happy man. ^^
I ate Viet spring roll yesterday, and I thought of substitute pineapple for pickled radish. It sounds weird but they have the same taste, right?!
I actually can go to the supermarket and but it, except for that I don’t know what kind to buy, and I don’t have much time.
What about the bamboo mat?! Is that very important to make kimbap, too?!
hi LittleBaby,
Well.. actually not.. pineapple is mostly sweet and a little sour…but pickled radish is.. more like salty..a little sour..and sweet… so it will be weird to use pineapple for kimbap.. ^^;;
you can use some heavy duty foil instead of bamboo mat..
Hi Aeri, your website looks yummo!
). Well, I’m just curious.
I notice that in making Kimbap you used the seedless cucumber.
My question is can I use the common cucumber (not the seedless one) to make Kimbap? Will it change the taste? I ask because it’s a little bit difficult to find the seedless one in my place (but perhaps I’ll find one if I search harder
Greetings from Indonesia.
hi Cerceuse,
In korea.. we also have common cucumber.. so what you can do is.. just cut the cucumber as I did.. and don’t use the center part which is mainly seeds and very soft ..mush part.. because it will not give the kimbap right texture.. ^^ but yes.. you can use common cucumber also.
hi aeri.. tnx for your videos…its been a long time i didnt visit your site. i’ve learned how to make it successfull because of you.. i found ingridients now.. haha. tnx to you.. i hope you will post more for me to learn…more powers to you.. my kimbap came out very good.. although i am a filipino i have learn to love your foods..
hi norelle,
Great job .. thanks.. hey.. please visit my site more often.. hehe see you soon again.