Kimbap (Korean Rice Roll, 김밥)
Korean kimbap is different from Japanese sushi. Japanese sushi typically consists of "vinegared rice" topped with ingredients like thinly sliced raw fish, egg, or shrimp, carefully pressed into shape. The toppings and rice don’t separate when picked up with chopsticks, and they melt in your mouth—it's truly an art! (I don’t think just anyone can make sushi. I certainly can’t.)
In Germany, I’ve visited many sushi restaurants, and I think "YABASE" in Düsseldorf serves some of the best sushi. It’s amazing to find such authentic sushi even outside of Japan!
Korean kimbap, on the other hand, is made by spreading seasoned rice over seaweed, layering it with various ingredients, and rolling it up. Unlike Japanese sushi, kimbap rarely features a single ingredient. Traditional kimbap usually includes egg strips, carrots, imitation crab (surimi), spinach or cucumber, burdock root, and pickled radish (danmuji).
This is the "basic kimbap," and you can create various combinations. Popular additions include sausage, bulgogi, or kimchi, with tuna kimbap being especially beloved in Korea.
Although I’ve rarely made kimbap while living in Korea, I’ve started making it frequently in Germany, as it’s hard to find authentic kimbap here.
Today, I’ll introduce the basic kimbap recipe for beginners.
Instructions
1. Cooking the Rice
1-1. Using a rice cooker: Wash the rice thoroughly, add an equal amount of water, then add 3 pieces of kelp (dashima), 1 tablespoon of sugar, 1 tablespoon of salt, and 1.5 tablespoons of olive oil. Start the "white rice" cooking mode.
1-2. Cooking in a pot: Follow the same instructions as above, but refer to the "how to cook rice" guide for detailed instructions.
Once the rice is cooked, discard the kelp, then add 3 tablespoons of sesame oil and plenty of toasted sesame seeds. Mix well with a rice paddle. This is the kimbap rice.
2. Preparing the Cucumber
Slice the cucumber into 10 long strips, removing the seeds. Sprinkle with 0.5 tablespoons of salt and let it sit for 30–40 minutes. Rinse with water, squeeze out excess moisture, and lightly sauté in a pan to remove remaining water.
3. Preparing the Egg Strips (Gyeran Jidan)
Beat the eggs well, adding a pinch of salt. Cook the egg mixture in a 24cm frying pan to create thick omelets. Use about 2–3 eggs per batch. Cool the omelets, then slice them into 1–1.5cm wide strips.
4. Preparing the Carrots
Julienne the carrots (use a tool if needed). Sauté them in a pan with a bit of oil, 0.5 teaspoons of salt, and a little pepper until softened. Set aside.
5. Preparing the Imitation Crab (Surimi)
Imitation crab sticks in Germany are shorter than what’s used in Korea. Cut them in half lengthwise. You’ll use two pieces per roll.
6. Preparing the Pickled Radish (Danmuji)
Pickled radish is a must in Korean kimbap. Its tangy, crunchy texture adds a delightful balance to the roll. While it’s not always available in Germany, you can make your own or omit it if necessary.
7. Assembling the Kimbap
Lay a sheet of seaweed on a bamboo mat, shiny side down.
Spread the seasoned rice thinly and evenly over the seaweed.
Place the prepared ingredients (egg strips, cucumber, carrots, surimi, and pickled radish) on the rice.
Roll the kimbap tightly, using the bamboo mat to secure the shape.
8. Finishing Touches
Lightly brush the roll with sesame oil and slice it into 1–1.5cm pieces with a sharp knife. Serve and enjoy! 😊