Kimbap (Korean-style Sushi Rolls)

Kimbap (Korean-style Sushi Rolls)

These colorful and thin kimbap are rolled with carrots, spinach, omelet eggs, takuwan (yellow pickled radish) and soboro (meat topping). Use yakiniku (barbecue) sauce (procedures are shown in photos).

Ingredients: 4 rolls

■ Nori seaweed
2 sheets
■ Sesame oil
a small amount
◇ Plain steamed rice
1 serving
◇ Sesame oil
1/2 tablespoon
◇ Salt
1/4 teaspoon
◇ White sesame seeds
1 tablespoon
◆ Egg
◆ Salt
a pinch
as needed
as needed
Takuwan (yellow pickled radish)
as needed
Minced meat
50 g
Sesame oil
a small amount
Bottled yakiniku sauce
as needed
Salt yakiniku sauce
as needed


1. Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available).
2. Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips.
3. Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine).
4. Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce.
5. Julienne the takuwan pickles into 5 mm thickness.
6. Brown the beef in sesame oil. Flavor with yakiniku sauce.
7. Add sesame oil, salt, and white sesame seeds to warm rice and mix.
8. Spread the nori on a sushi mat (outer side facing down). Spread a thin layer of rice. Leave the top 1.5 cm uncovered. Make sure the bottom is well-covered.
9. Center the meat.
10. On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each).
11. Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly.
12. Roll in the leftover nori edge. Place that edge on the bottom.
13. Once the roll is secured, slice into whatever thickness you like.

Story Behind this Recipe

I made these with my kids and enjoyed them for lunch.