🍙 Kimbap
Kimbap is a Korean seaweed rice roll: short-grain rice seasoned with sesame oil and salt is spread on a sheet of nori, lined with strips of seasoned beef, blanched spinach, carrot and yellow pickled radish, then rolled tightly and sliced into rounds. Each bite is mildly savory, nutty and crunchy. It is a classic picnic and lunchbox food, eaten at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked short-grain rice
- 4 sheets nori
- 200 g lean beef, thinly sliced
- 150 g spinach
- 1 carrot
- 4 strips yellow pickled radish
- 2 tbsp sesame oil
- 1 garlic clove
- Salt, 1 tsp sugar
Method
- Season the warm rice with 1 tbsp sesame oil and a pinch of salt.
- Stir-fry the beef with crushed garlic, sugar, salt and a few drops of sesame oil.
- Blanch spinach, squeeze dry and season with salt and sesame oil; cut carrot into thin sticks and sauté briefly.
- Spread rice thinly over each nori sheet, leaving 2 cm at the top, line up the fillings and roll tightly.
- Brush the roll with the remaining sesame oil and slice into 1.5 cm rounds.
How to make it lighter
- Spread the rice thinner and add more spinach and carrot.
- Brush only the outside of the roll with sesame oil — 1 tbsp oil ≈ 120 kcal.
- One roll of 8–10 slices is a full meal; pair it with a clear vegetable soup rather than a second roll.
History
Kimbap is one of the most common snack and picnic foods in South Korea, sold in dedicated kimbap shops and convenience stores and packed for school outings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →