Kimbap, More Than Just Food – It’s a Little Bundle of Love
In Korea, everyone swears their homemade kimbap is the best—It’s almost a matter of pride!
No matter what fillings you use, as long as you roll seasoned rice in seaweed, it’s kimbap. But sometimes, you just crave that simple, classic homemade kimbap.
Last weekend, I spent the day rolling kimbap and sharing it with friends. It took a bit of effort, but honestly? Totally worth it.😊
🍽️ Ingredients
- Seaweed
- Steamed Rice
- Carrots
- Spinach
- Ham (or Spam)
- Eggs
- Fish cakes
- Yellow Pickled radish (Danmuji)
- Soy sauce seasoned Burdock root
Kimbap takes a lot of prep, so let’s go step by step!
Steamed Rice – Mix with salt & sesame oil for seasoning. Check out our simple Steamed Rice recipe.
Carrots – Julienne and stir-fry in a little oil & salt until soft.
Spinach – Blanch quickly in salted boiling water (for 30 seconds or less!), squeeze out excess water, and season with salt & sesame oil.
Eggs – Beat, season with a little salt, cook into thin layers, and slice into long strips.
Fish cakes – Cut into long strips and stir-fry with soy sauce & mirin for extra flavor.
Ham/Spam – If using Spam, slice into long strips and pan-fry on all four sides until golden brown.
Pickled radish & burdock root – Store-bought is totally fine
How to Roll Kimbap
- Spread a thin layer of rice over a sheet of seaweed.
- Add your fillings—as much as you like!
- Roll it up tightly and place it seam-side down to seal naturally.
- Brush with sesame oil, sprinkle sesame seeds, and slice into bite-sized pieces.
Kimbap takes time and effort, but once it’s done, there’s no greater satisfaction.
When I was a kid, my mom used to wake up before dawn on field trip days just to make kimbap for me. Now, 20 years later, I find myself rolling kimbap for the people I love, and it makes me appreciate her love even more.
Kimbap isn’t just food—it’s a little bundle of love wrapped in seaweed.