This Korean kimbap recipe features a delicious combination of seasoned rice, assorted vegetables, fishcake, and egg, all wrapped in seaweed. A perfect snack or light meal, it's easy to customize and great for on-the-go eating.

Kimbap

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Ingredients

Servings: 8

Scale:

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0.25

0.5

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

Steps

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Nutrition Facts

Calories

477kcal

23%
Fat

10g

0%
Saturated Fat

2g

0%
Carbohydrates

78g

3%
Fiber

2g

0%
Sugar

1g

0%
Protein

14g

0%
Cholesterol

86mg

4%
Sodium

674mg

33%

Percent Daily Values are based on a 2,000 calorie diet.

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Kimbap (Korean Seaweed Rice Rolls)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts