How to Make Perfect Korean Gimbap at Home

Quick Summary

Gimbap is a classic Korean dish loved by locals and tourists alike. Though it may seem simple, making neat, flavorful gimbap requires technique and balance. This guide walks you through the entire process — from seasoning rice to rolling it just right.

Ingredients for 2 Servings

• Rice: 2 bowls (seasoned with sesame oil & salt)
• Seaweed: 4 sheets
• Fillings: Pickled radish, seasoned burdock root, ham, imitation crab, egg, spinach, carrot
• Seasoning: Sesame oil, sesame seeds, salt

Step 1: Prepping the Ingredients

Rice: Use slightly less water than usual when cooking. Once cooked, mix with sesame oil and salt. Let it cool before use.

Egg: Beat 2 eggs with a pinch of salt and 1 tbsp milk. Cook thinly on low heat, cool, and slice long.

Carrot: Julienne and sauté without oil on low heat until slightly translucent.

Spinach: Blanch for 10 seconds in salted boiling water. Rinse, squeeze water out, season with sesame oil and salt.

Ham & Crab Stick: Briefly blanch ham to remove grease, then pan-fry. Shred crab sticks lengthwise.

Step 2: Rolling the Gimbap

Spread rice evenly on 80% of the seaweed sheet. Leave the top part empty for sealing.

Arrange all ingredients horizontally in the center. Using a bamboo mat, roll tightly while applying even pressure. Seal the end with a bit of water or sesame oil.

Step 3: Serving Tips

• Want crispy gimbap? Lightly pan-fry the rolled gimbap in oil.
• Packing it for lunch? Wrap it in plastic wrap to keep it moist.
• Side dishes? Try it with pickled radish, cucumber soup, or tofu pockets!

"Practice makes perfect. Once you master the balance and roll, gimbap will become your go-to comfort food!"