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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hey aeri!
I was wondering could you post up a picture of the ham package? I don’t know where to buy that type of long ham from. Thank.
hi charm,
Sometime ago, I took picture of the ham I used.. so I tried to find the picture..and couldn’t.. oops.. so here is a link from other site for you. I think you can buy it from a Korean grocery store.
http://www.google.com/images?q=김밥햄&hl=en&client=safari&rls=en&prmd=iv&source=lnms&tbs=isch:1&ei=0OiXTLGdAoWclgfN09XTBQ&sa=X&oi=mode_link&ct=mode&ved=0CAsQ_AU&biw=1129&bih=615
Do we have to use the short rice? Can I use the normal rice I eat? If not, is there a brand you recommend? How about Sesame Oil? One that is not too expensive and taste good?
Thanks for answering all my questions Aeri.
hello!.. actually i downloaded your videos on youtube coz they are very detailed.. thnx for posting them… i really want to try it but i can find anything nori sheets, olive oil, sesame oil and others.. how much will it costs if i order it them to you?.. just reply to my email.. thnx
hi norelle,
Oh.. I’m sorry to hear that .. you meant.. you can’t find those ingredients ..right ?? (because you typed.. you can find anything..but “can’t” maybe mistake?? ) anyway.. I don’t sell food.. ^^:; sorry.. I think amazon.com sell some nori.. sesame oil… I will add links for you later..
hi, i tried making this recipe. it came out good!..
but i have a question. what ham do you use?
hi neihc,
wow.. success.. happy to hear that.
I used a Korean brand ham I got from a Korean grocery store. ^^ (aha the brand name was.. Lotte ham..)
thanks..didnt see this a the local korean market..
btw..im from singapore!
at first when i was making..i was thinking whether to add vinegar or not?
in the end..i didnt!
going to tr to make 자장면 next!
hi neihc,
It was good choice not to add vinegar..because kimbap is different from Japanese sushi which needs vinegar for the rice.. enjoy your 자장면 too..thanks
Hi aeri!! I love ur blog!!! I only hve a question.. Can we use other kind of oil other than olive oil coz i dont hve olive oil right now n i want to make kimbap now!!! Help me please
hi janeinei,
Yes, you can use vegetable oil, grape seeds oil.. or other cooking oil you normally use.. but sesame oil is important to use for authentic kimbap. ^^
hehe! thanks!
Actually, here in Calgary there is a Korean festival every summer in a park, and you can eat Korean food there and there is TKD performaces and dancing, drums! hehe !
Hi Annie,
So they already had one for this summer??
Wow.. Korean festival … I really envy you. It will be very fun to go there.
안녕하세요!
Thank you very much for your recipe for this. My friend taught me to cook this one, but—I could not remember a few things, so it was nice to be able to use this to remind me! Actually, I also have used your recipe to make 잡채 and several other dishes. Thank you very much for sharing your knowledge and experience with us! Your site has been so helpful in improving my cooking, 감사합니다!
브렌든
Hi 브렌든,
Nice to meet you. wow you tried several my recipes ??? Thank you very much. Try more Korean dishes in the future please..
Yeah sure! I love your site. I eat Korean food so often now, maybe more than American food 하하하, soo–your recipes are so helpful! I have to try more Korean dish in future, for sure! ^^
Hello Aeri! It is me again!
I love your new website design!
hehe anyways, our family is planning on going on a road trip soon, and I actually wanted to make kimbap. The road trip will be pretty long, but I was wondering if it was ok to make kimbap and not put it in refridgerator… or is there other ingredients I can put in a kimbap so it can last longer without going into the frigde? Thank you sooo much!
btw, I really want to make your simple style bibimbap and original bibimbap=PPP im so hungry right now!! hehehhehhe
Hey, its almost Korean Day isnt it? August 12? hehe bye!
hi Annie,
wow.. road trip.. sounds fun.. ^^
I think.. the kimbap will be okay for about half day without refrigerator.. especially the car will have air conditioner..right ??? egg.. pickled radish.. crab stick.. spinach.. ham .. they will be okay for half day.. ^^
sorry.. what is Korean day ??
Hi Aeri!
I have been dying to try making kimbap… but, can i use regular rice? or, is there a special type of rice for it like the Japanese sushi?
thanks! mwuah! ^__^
hi angelamhiere,
About your question.. different country use different rice.. so I don’t know what you mean.. regular rice..hehe In Korea.. regular rice is short grain rice..which is.. similar with sushi rice. If you can have it.. yes.. use sushi or short grain rice. thanks
Thanks!
I found some kind of Japanese short grained rice in a supermarket near us… i’ll try it this weekend… =)
hi angelamhiere,
Did you try your kimbap ?? I hope you liked it.
oh yeah!(sry)
and ps: when the thing is getting pretty old and people haven’t finished them yet, she gets egg and dip them in the egg and fry it so it kimbap wrapped in egg.
hi Jina,
That’s clever way to eat leftover kimbap… thanks
oh and have you tried making nude kimbop? the seeweed wraps around the vegitable and stuff and the rice wraps around the seeweed!
hi Jina,
oh.. nude kimbap.. not yet..but I will try it someday..hehe
My grandma and mom use 시금치 instead on ham.
i eat kimbap really wierdly! I eat the middle part first than press the rice and seweed together and eat it by itself!
hi Jina,
haha.. your way of eating kimbap is sooooo cute.. ^^
Aeri!
Thanx 4 all the great recipes! My fiancée is Korean, and I’m American-Thai. I’m learning how 2 cook all the Korean dishes…thanks 2 ur wonderful website!! I made Kimpab 2day & it turned out great! Eventho i really wasn’t good @ rolling up the seaweed!! ^^*
Do you know how 2 make 탕수육? We tried making it a few times, just didn’t turn out right.
Hi 나비,
Sorry for late reply.. I found your comment today.. huk… great you enjoyed your kimbap.. I already posted 탕수육 video before.. I will add a link for you here. thanks
http://aeriskitchen.com/2008/09/tang-soo-yook/
I got this link from the sidebar of my gamil page. How did you get on it. I have been trying to have my website show up on it. Please let me know. My site is http://www.globaleducamp.com
What a great job you are doing to educate american about Korean food. Thank you.
wonderful and well-explained tutorial!!!!!!!! is there a particular way to make the beef?
Hi, nancy
Thank you very much for your comment. You are asking me about beef kimbap ?? I wonder if you checked the beef kimbap post.
One bad thing about making this when people are around is that people gobble it up as soon as you roll one up. So at the end, you feel like you didn’t accomplish anything. I guess at least don’t have to worry about putting it in the fridge. lol.
[WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.
Hi, cruiser
yep.. as a person who cooks.. it’s always the best that you don’t get any left over.. 
Thanks !!!!
lol.. You are right !!! your kimbap must be really really delicious.
It’s one of the few things I could make and made for years. That reminds me. When hungry and shopping at Korea grocery stores, the first thing I do is grab a package of two rolls of kimbab and munch on it as I go through the aisles. It helps me to not over spend since I tend to that when hungry. Usually, by the time I get to the checkout aisles, I’m on last piece of it, so I just give them the empty package to ring up.
Hi, cruiser
it was funny to read your message. thanks !!
haha… really ?? You can really do that ??
sounds like.. your kimbap makes your grocery shopping even more fun… I wish I could do that too…
thank you soo much for everything!!!!! ^____^ i love your website!! and i also love your youtube videos! they are the best! your videos are the most informative, clear steps and delicious foods!! xD i am so glad that i found your recipes!! thank you so much! =3
Hi, Annie
Hehe..Thank you very much for your sweet comment. I’m very slow to post videos and recipes nowadays because of my personal condition..but soon I will be back. Thanks again.. Please visit more often.. hehe
Hi, Annie
Oh.. kimbap sounds awesome !!!
I’m hungry for kimbap nowadays.. but don’t have ingredients for it. ㅜ.ㅜ
Yes..the yellow one.. (danmuji) is right one to use… already presliced one..use that one… it’s okay..
yes.. you can use 2 thin slices for your kimbap at the same time.. if you feel like the radish is too thin.. hehe.
you need seasoning for the rice.. at least salt… ^^ if you don’t want sesame seeds or oils.. no problem for your questions.. they were cute questions..hehe thanks !!
sorry~~ hehe but i have another questions!!
when we finish making kimbap, do we have to EAT IT RIGHT AWAY?? or can we put it in fridge and save it for tomorrows lunch? how long will it stay fresh if you make it?? hehe^^
Hi, Annie
Haha..it’s okay..
the taste is the best right after you make it.. once you keep it in the refrigerator..the rice will be hard..which is not that good to eat.. if you have to keep in the refrigerator..sometimes.. you can fry your kimbap a little without oil on the pan… to make the rice a little soft..but not too long.. You don’t want to keep your kimbap too many days in the refrigerator..I will say.. one or 2 days will be enough.. (2 days also..the taste will not be good..hehe) The reason the taste is not that good is..usually because of the rice part.. (other ingredients will not be that fresh either..but…) so what I can recommend you is.. keep the ingredients that you already cut in the refrigerator..and when you want to eat kimbap again.. prepare the fresh rice..and use the ingredients.. that way will be better than eating old kimbap from refrigerator. Thanks !!
hello Aeri!!
Hehe this week i will be plan to making your kimbap!!=P when i was buying ingrediants from store, i saw that there are many kinds of pickled radish?? (i think they are radish…^^) i saw the yellow one (danmuji), and i also so there was a brown one and a orange one?? (i know the orange one is not a carrot, but i dont know what it is… some kinds of root i think?) oh yeah i remember.. burdock root??
and also i cannot find a “block” of ham like yours… i can only find it already presliced for me… ! do we have to go to special korean store to buy the ham??
hehe also i find that the precut pickled radishes are too thins also, but i cannot find big peices of the radishes so i just brought the small thin sliced ones:D
oh yes~ and usually for the rice, do most people put the seasonings? Or do some people just use plain rice? ^^ sorry for so many questions..xD
thx! so, i’ll just use sesame oil, salt and olive oil! thx really. also, sorry i meant to say salt but didnt know why i said soy sauce instead. hee,hee….
Hi, layping
haha.It’s okay ~~~ I thought maybe you misspelled.. maybe we can switch salt to soy sauce next time when we make kimbap later… how about that ?? hehe.. thanks !!!
hi! is there another way to do the rice? i mean, instead of the soy sauce and oil mixture here, there’s this vinegared mixture, right? i saw this recipe in another korean recipe book. which’s more common in korea? m going to make this for xmas, so asap!
Hi, layping ^^
Hm.. for my recipe, I use sesame oil, salt and olive oil (instead of vegetable oil for health..hehe)..I don’t use soy sauce. aha.. vinegared mixture one ?? well..I don’t know if it’s from different city of Korea..but what I know about it is… Japanese style sushi has vinegar for the rice. like california rolls.. (we have that in Korea.. ) or..sushi.. we call it “ChoBap” in Korea.. so if that recipe was for that kind of style..it will have vinegar..but typical Korean style kimbap doesn’t have vinegar.. (at least what I’ve eaten..and in my hometown..) hehe.thanks !!!
hi! is there another way to do the rice? i mean, instead of the soy sauce and oil mixture here, there’s this vinegared mixture, right? i saw this recipe in another korean recipe book. which’s more common in korea? m gong to make this for xmas, so asap!
Hi, layping
I hope my answer helped you a little..
aha..another thing..
Yes,,when I was young, my mom (other moms also) used to fry the rice with salt and oil, until the rice get flavor from oil and salt. later..when it’s done,, turn off the heat and add sesame oil and mix ~~ but nowadays..people just mix with oil and salt as I did.. easier..hehe
ah ok sure Thanks alot!!!
너무 감사합니다!!! ^^
Hi, PaM ^^
천만예요..hehe ~~
Coming soon ~~~~~~~ hohoho…:D
Have a good weekend !!
애리씨~
i love your detailed explanation!
but i have some question…
for the rice used for kimbap…
do we cook it the same as normal rice
like one cup of grains to one cup of water
or should i add more water for the stick effect?
how much water and how many cup of grain did you use for this recipe?
PaM
Hi, PaM
Yes, I cook the rice the same as the normal rice. Just don’t forget.. it’s better to have less water for kimbap rice than too much water. (Kind of apposite with what you asked..right..hehe ) I’m going to post a video or recipe soon how to cook rice. Can you wait a little ?? hehe.. Thanks !!!
hey, thank you for this recipe.
It’s very detailed (especially the rolling part) which is good, because i suck at rolling and sealing the kimbab. kk
I’ve made kimbab before, mainly 계란 김밥, but it never tasted as good as the one my Korean teacher or the Korean restaurant makes..
I hope I will be more successful with your recipe! I’ll tell you then!
고마워요
엘자~
Hi, Elsa ^^
Nice to meet you !!!! (I met you first time here right.)
haha, 계란김밥.. sounds yummy to me. Yes, please try to make kimbap someday, and let me know. So you are learning Korean?
Thanks for comment !!!
애리