Kimbap (Korean Seaweed Rice Rolls) Recipe

Serves: 8 Save

Ingredients (16)

  • 1 large (12-ounce; 340g) cucumber
  • Sea or kosher salt
  • 3 large eggs
  • Vegetable oil, for greasing the pan
  • 6 long strips ham for kimbap (each about 1/4 inch or less thick)
  • 1 medium (8-ounce; 240g) carrot, julienned
  • 3 sheets flat odeng fishcake, cut lengthwise into 1/4-inch strips
  • 2 teaspoons (10ml) grain syrup or oligosaccharide syrup (sold as “oligodang” at the Korean markets)
  • 1 teaspoon (5ml) soy sauce
  • 1 whole danmuji (pickled radish) or 6 pre-cut long danmuji sticks for kimbap
  • 6 long pieces Korean braised burdock root for kimbap
  • 3 long strips of artificial crab meat (surimi in Japanese), cut in half lengthwise for a total of 6
  • 3 cups cooked short-grain (sushi) rice, hot (see note)
  • 1 1/2 tablespoons (22ml) sesame oil, plus more for brushing
  • 1 1/2 tablespoons crushed roasted sesame seeds
  • 6 square sheets gim (sold as nori in Japanese) for gimbap or sushi

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