Classic Korean Gimbap Recipe: Your Step-by-Step Guide to Delicious Homemade Gimbap

Ingredients

  • 2 cups of short grain sushi rice
  • 2 cups of water
  • 1/2 cup of rice vinegar
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 8 sheets of gim (seaweed paper)
  • 8 strips of pickled radish (danmuji)
  • 8 strips of cucumber
  • 8 strips of carrot
  • 8 strips of cooked ham
  • 8 strips of cooked spinach
  • 8 omelette strips (made from 3 eggs)
  • 2 tablespoons of roasted sesame seeds
  • 1 teaspoon of sesame oil

Steps and instructions

  1. Rinse the rice under cold water until the water runs clear. Combine the rice and water in a saucepan. Bring it to boil, reduce the heat to low, cover and simmer until the water is completely absorbed. Let it cool.
  2. While the rice is cooking, whisk together rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Once the rice is cooled, add this mixture to the rice and gently fold to combine.
  3. Prepare your fillings: cut cucumber, radish, carrot, ham and omelette into long, thin strips. Cook the spinach and squeeze out any excess water.
  4. Lay a gim sheet on a bamboo rolling mat. Spread a thin layer of rice over the gim, leaving about 1 inch clear at one end. Sprinkle with sesame seeds.
  5. Lay the fillings in a line across the rice, near the end that's closest to you.
  6. Roll the gimbap tightly using the bamboo mat, applying pressure evenly. Roll it away from you.
  7. Brush the roll with a bit of sesame oil for shine and to keep the rice from drying out.
  8. Repeat this process with the remaining ingredients.
  9. Using a sharp knife, slice the roll into bite-sized pieces.
  10. Serve the gimbap with soy sauce or eat it as is.

Tools for making

  • Bamboo rolling mat - Used to roll the gimbap tightly and evenly.
  • Sharp knife - Used to slice the rolled gimbap into bite-sized pieces.
  • Saucepan - Used to cook the sushi rice.
  • Whisk - Used to mix the rice vinegar, sugar, and salt for the rice seasoning.
  • Small bowl - Used to combine the rice vinegar, sugar, and salt.
  • Cutting board - Used to prepare and cut the fillings.
  • Vegetable peeler - Used to peel the skin off the cucumber and carrot.
  • Spatula or rice paddle - Used to mix the rice and rice seasoning gently.
  • Roasting pan - Used to roast the sesame seeds (optional).
  • Brush - Used to brush the gimbap rolls with sesame oil.

Recipe variations

  • Vegetarian/Vegan Option:
    • Replace the meat fillings with marinated tofu or tempeh.
    • Omit the omelette and use marinated mushrooms or grilled vegetables instead.
    • Use a vegan-friendly soy sauce or tamari.
  • Spicy Gimbap:
    • Add a layer of spicy gochujang sauce to the rice before adding the fillings.
    • Include spicy pickled radish or kimchi as one of the fillings.
  • Seafood Gimbap:
    • Include cooked shrimp, crab, or smoked salmon as fillings.
    • Add a sprinkle of sesame oil and roasted seaweed flakes to enhance the seafood flavors.
  • Breakfast Gimbap:
    • Replace the traditional fillings with breakfast ingredients like bacon, scrambled eggs, cheese, and avocado.
    • Serve with a side of salsa or hot sauce for a morning kick.
  • Kimchi Gimbap:
    • Incorporate kimchi as one of the fillings for a flavorful and tangy twist.
    • Add a drizzle of sesame oil and toasted sesame seeds to enhance the kimchi flavor.

Recipe overview

Homemade Gimbap Recipe

Embrace the flavors of Korean cuisine with this authentic Gimbap recipe! Gimbap, sometimes called Korean sushi, is a popular picnic and lunch food in Korea. Gimbap is a savory, satisfying dish made from steamed rice and various other ingredients, all rolled in gim (seaweed) and served in bite-sized slices. This recipe uses a combination of vegetables, pickled radish, and ham, but feel free to customize it with your favorite ingredients.

This recipe guide will walk you through every step of the process, from preparing the sushi rice to rolling and cutting the gimbap. Whether you're an experienced home cook or a kitchen novice, this guide makes it easy to create this delectable Korean dish at home.

Let's get started and roll some delicious Gimbap!

Common questions

  1. Can I use regular rice instead of sushi rice? No, sushi rice is specifically sticky and seasoned with vinegar to give gimbap its traditional flavor and texture.
  2. Can I substitute the fillings with other ingredients? Yes, feel free to customize the fillings according to your preferences. However, traditional gimbap usually includes pickled radish, cucumber, carrot, ham, spinach, and omelette.
  3. Can I make gimbap ahead of time? Yes, you can prepare gimbap in advance. Wrap the rolls tightly in plastic wrap and store them in the refrigerator. It's best to consume them within 24 hours for optimal freshness.
  4. Can I freeze gimbap? While it is possible to freeze gimbap, the texture of the rice may change upon thawing, making it less enjoyable. It is recommended to consume gimbap fresh for the best taste and texture.
  5. Can I serve gimbap with a dipping sauce? Gimbap is commonly enjoyed without any dipping sauce. However, if you prefer, you can serve it with soy sauce or spicy gochujang sauce.

Serving dishes and utensils

  • Bamboo rolling mat - Used for rolling the gimbap tightly and evenly.
  • Sharp knife - Needed to slice the gimbap into bite-sized pieces.
  • Sauce dishes - Useful for serving soy sauce or other dipping sauces alongside the gimbap.
  • Cutting board - Required for cutting and preparing the various fillings for the gimbap.
  • Rice paddle - Helpful for mixing and spreading the rice evenly on the gim sheets.
  • Plastic wrap - Used to wrap the bamboo mat and prevent sticking.
  • Small bowl - Needed for mixing the rice vinegar, sugar, and salt.
  • Whisk - Used to thoroughly combine the rice vinegar, sugar, and salt for the rice seasoning.
  • Spatula - Useful for gently folding the rice seasoning into the cooked rice.

Origin stories

Gimbap, the quintessential Korean picnic food, is said to have been inspired by the Japanese futomaki (large sushi rolls) during the Japanese colonization of Korea in the early 20th century. However, Koreans have innovatively adapted it to their taste, using ingredients like kimchi, bulgogi, and other uniquely Korean ingredients. The name 'Gimbap' itself means 'seaweed rice', reflecting the simplicity and elegance of Korean cuisine. Even though Gimbap might look similar to Japanese sushi, Koreans adamantly maintain that Gimbap is distinctly Korean. Once an emblem of modernity and novelty in the Korean diet, Gimbap has quickly become a beloved staple, adorning tables at family gatherings, school picnics, and even as a quick grab-and-go street food. These delicious rolls encapsulate the resourcefulness and creativity of Korean culinary tradition, showing how a dish inspired by another culture can be transformed into something that is deeply and unmistakably Korean.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.