Everyday Kitchen

Korean · Lunch

Kimbap

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Kimbap is a Korean dish. Squeeze spinach dry to prevent wet rolls.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Korean
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kimbap. The photographed rolls and side dishes include fillings that can differ from the vegetable-and-egg filling in this draft.
The photographed rolls and side dishes include fillings that can differ from the vegetable-and-egg filling in this draft. Representative photograph of Kimbap. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Filling

Wrap

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 15 min

  1. Rinse rice from 300 g short-grain rice, 420 ml water, 15 ml sesame oil, ½ tsp salt; simmer with measured water covered 15 minutes, then rest 10 minutes. Mix with sesame oil and salt; cool just enough to handle.

Filling · About 3 min

  1. Use oil from 2 eggs, 10 ml neutral oil, 150 g carrots, shredded, 150 g spinach, 100 g pickled radish strips to cook eggs as a thin omelette to 71°C / 160°F. Slice. Fry carrots 3 minutes and wilt spinach; squeeze dry.

    Check: The food must be hot through at 71°C / 160°F.

Roll · About 10 min

  1. Spread rice over 4 nori sheets, leaving a 2 cm edge. Add fillings including radish, roll tightly and slice. Serve promptly.

Tips

  • Squeeze spinach dry to prevent wet rolls.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cucumber strips instead of pickled radish for a milder filling.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Kimbap?

Squeeze spinach dry to prevent wet rolls.

What can I substitute in Kimbap?

Use cucumber strips instead of pickled radish for a milder filling.

Can I prepare Kimbap ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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