Seaweed rice rolls

Gimbap 김밥

Hi everybody!

Spring has come! It’s time for us to make something delicious, pack a lunch box, and go on a picnic.


I can’t fully enjoy any activity or event unless delicious food is on hand. Most Koreans are like this. I may spend one afternoon in Central Park here in New York, but before I do, I need to make gimbap. Packed with some water and an apple, my outing is more exciting knowing that it’s in my bag waiting for me. Oh, don’t forget some napkins and chopsticks!

If you do this, think about me when you unwrap your gimbap and sit down to eat! I’ll give you an imaginary compliment!

Korean seaweed rice rolls (Gimbap: 김밥)

Basically, gimbap is a seaweed rice roll made of gim (a sheet of dried seaweed) and bap (rice). So as long as you can roll some rice in gim, you can say: “Check out the gimbap that I made!”

For fillings, you can use chopped kimchi if you’re in a hurry, or make a classic gimbap like I do in this video. This recipe uses many colorful ingredients: carrot, eggs, danmuji, spinach (or cucumber), and beef. It takes a little longer to prepare. You can replace spinach with salted cucumber sticks, carrots with crab sticks (or sliced and sauteed red bell pepper), and beef with sausage or ham.

This recipe is a very authentic, classic style gimbap that I used to eat and make all the time. Gimbap can be made with all kinds of fillings, and I like almost all of them, except for a few like mayonnaise. I like mayonnaise in my potato salad and in my sandwich, but not in my gimbap. I just don’t like the greasy texture.

You may be wondering: “Maangchi, how come you didn’t post this classic gimbap sooner?”

Yes, years ago, I posted my tuna gimbap recipe with a tuna and avocado based filling. I’d been using this recipe for years, even before YouTube was invented, and every time I took it to a party, it was always a big hit. The filling is my own invention – tuna stir-fried with soy sauce, garlic, ground black pepper, and sugar.

So when I wanted to shoot a gimbap video, I chose it because I thought you guys would love it. But I always wanted to do a classic gimbap video too, so here it is!

I’ve been making and eating this classic gimbap for years, much longer than my tuna gimbap. It’s something that my mom used to make for me for my school picnic. Whenever the picnic was announced, the first thing to come into my mind was this delicious gimbap! On that day everyone brings gimbap from home, shares a bite with their friends, and tries to figure out which gimbap tastes better. We sat in the grass on the side of the mountain and shared our gimbap and other snacks like sweet candy, yang-gaeng, dried squid, peanuts, boiled chestnuts, and hard-boiled eggs with salt. Great times!

Many moms also send off their kids with an extra gimbap for their teachers, to express their thanks for the teacher’s hard work. You can imagine, some teachers end up with a lot of gimbap! Because it should be consumed that day, they usually share them with other teachers, or give them to students who didn’t bring their own gimbap. What a touching story.

All right, enough of the long introduction. My stories go on and on when I talk about certain food. : )

This is the recipe, let’s get serious!

Ingredients: (serves 2-3 : 5 rolls)

  • 5 sheets of gim (seaweed paper), roasted slightly
  • 4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice instead of 1 cup)
  • ½ pound beef skirt steak (or tenderloin, or ground beef)
  • 1 large carrot, cut into matchsticks (about 1½ cup)
  • 5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips)
  • 8  to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
  • 3 eggs
  • 3 garlic cloves
  • 2 teaspoons soy sauce
  • 1 tablespoon plus 1 teaspoon brown (or white) sugar
  • 1½ teaspoon salt
  • 2½ tablespoons sesame oil
  • vegetable oil




  1. Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it’s no longer steaming. Cover and set aside.


gimbap spinach

  1. Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2 teaspoons sesame oil in a bowl.
  2. Mix well by hand and put it on a large platter with the sliced yellow pickled radish.


  1. Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil.
  2. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.

gimbap carrot


  1. Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil.
    gimbap seasoned beef
  2. Mix well by hand.
  3. Set aside, and let them marinate while we do the egg strips.


  1. Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza.
  2. Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
    gimbap egg filling
  3. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.
  4. Cut it into ½ inch wide strips. Put it next to the spinach on the platter.

kimbap fillings

Finish steaks:

  1. Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
    beef filling for gimbap
  2. Set aside.

Let’s roll gimbap!

  1. Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim.
  2. Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
    gimbap making
  3. Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
  4. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
    rolling gimbaprolling gimbap rolling gimbap
  5. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
  6. Repeat 4 more times with the remaining ingredients.
  7. Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
    Gimbap rolls
  8. Put it on a plate and serve immediately or pack it in a lunchbox.

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  1. wasabipeas Cambridge, MA My profile page joined 9/16
    Posted September 4th, 2016 at 8:19 pm | # |

    Love the recipe, Maangchi! You made our night! We had great times with friends, great food, and great jokes from Maangchi! Xo

  2. Asianwaterdrop0422 California My profile page joined 6/16
    Posted July 19th, 2016 at 1:45 am | # |

    I made gimbap today, I didn’t follow your recipe I simply made it with some leftover shredded soy braised pork shoulder and made all the various things my husband and I eat with it. So my gimbap had pork, egg, danmuji, spinach side dish, lightly cooked carrots, onions cooked in leftover braising liquid from the pork that I keep in the freezer, lettuce and thin slices of Serrano pepper. I also completely misplaced my bamboo mat so I rolled my freehand. It was a lot of fun and it came out beautiful and delicious. I also added lime juice to my sushi rice. I love your website and YouTube channel and they always give me great inspiration to cook and handy idea for using leftovers.

    See full size image

  3. Chantho Cambodia My profile page joined 7/16
    Posted July 14th, 2016 at 1:26 am | # |

    Thanks Maangchi! I made 3 rolls of kimbap last week. However, I don’t know how to store the remaining seaweed paper and it turns not crispy and shinny as the first use. Could you please give me some advice? Many thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2016 at 11:39 am | # |

      You made gimbap! Congratulations! I always keep seaweed paper in the freezer.

      • Chantho Cambodia My profile page joined 7/16
        Posted August 8th, 2016 at 2:32 am | # |

        Many thanks Maangchi. And do we have to toast it before use next time?

  4. Basoma Kuwait My profile page joined 4/16
    Posted April 25th, 2016 at 4:10 am | # |

    Hi, Maangchi
    I have one question about seaweed, now I’m going to supermarket to get gimbap ingredients , if I bought roasted seaweed, still need to roasting it when I making gimbap?

    • Maangchi New York City My profile page joined 8/08
      Posted April 25th, 2016 at 8:31 am | # |

      There are 2 types of roasted (toasted) gim sold at a Korean grocery store. One is not oiled and the other is oiled. You should choose not oiled gim to make gimbap. Otherwise it will be too crispy to roll. “…still need to roasting it when I making gimbap?” You don’t need to toast gim again.
      I always buy untoasted gim and toast it slightly before rolling gimbap.

  5. magda Poland My profile page joined 4/16
    Posted April 18th, 2016 at 4:28 pm | # |

    Hi Maangchi! I’ve done my first gimbap. Inside was delicious but I think that my yaki nori was bad it was uneatable!. I’ve tried to eat it but it was like a chewing gum. Is it normal? or I’ve done something wrong?

    • irishvane Philippines My profile page joined 5/16
      Posted May 25th, 2016 at 12:41 am | # |

      Would had been better if you could distinguish gimbap from yaki nori. No gimbap isn’t chewy at all. I suppose your rice was too watery.

      • magda Poland My profile page joined 4/16
        Posted July 8th, 2016 at 11:35 pm | # |

        In Poland is really hard to find a proper gim but thanks for your reply.

  6. adelini Romania My profile page joined 3/16
    Posted April 5th, 2016 at 1:14 am | # |

    Hello! Japanese rice was, especially for sushi, maybe it was too thin seaweed. In my country there was nothing Korean, to try something may use a Chinese or Japanese products.

  7. adelini Romania My profile page joined 3/16
    Posted March 28th, 2016 at 11:21 am | # |

    Hi! I am very upset, I did everything you said, I have seaweeds Japanese and
    they were broken rolling. went out something good but look bad.
    I love Korean cuisine and I’d like to learn to cook but … I think something is wrong. Adelini

    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2016 at 4:34 pm | # |

      Maybe the toasted seaweed you used must be too fragile? Or Did you use short grain rice to make rice? Anyway, you need some practice to make nice looking gimbap.

  8. Mommy95 Kentucky My profile page joined 2/16
    Posted February 16th, 2016 at 5:41 pm | # |

    Tried to post picture but would not load.

  9. Fany My profile page joined 12/15
    Posted February 13th, 2016 at 4:58 am | # |

    Maangchi, will sushi rice be ok for this recipe?

  10. karma My profile page joined 1/16
    Posted January 3rd, 2016 at 6:54 pm | # |

    Hi Maanchi! i am so glad i ran into your website, made my frist kimbab ever!! thank you Mangchi for the delicious recipe. i had to roll with my hand. i added cucumber, crab and sausage, spinach, eggs, carrots and used pork instead of beef! it was the bomb! :D

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted January 4th, 2016 at 10:56 am | # |

      wow, looking at your gimbap photo makes my mouth water this morning! You rolled it very nicely! Congratulations!

  11. rocknchick Rockford, IL My profile page joined 12/14
    Posted September 1st, 2015 at 1:41 pm | # |

    I made these once before and they turned out pretty well. I tried again last night, really late. There ended up being three rolls that I cut into circles. My daughter took some for her lunch and packed four or five in the fridge. I had enough ingredients left to make a bowl of “deconstructed gimbap”- rice, egg strips, crab meat chunks, spinach, radish and the three circles that fell apart, cut into pieces. I heated it up for lunch today and it was really good. Just wanted to share that if you’re a poor planner like me, a bowl of it all tastes just as good. :)

  12. jhoi.jhoi My profile page joined 8/15
    Posted August 11th, 2015 at 8:57 am | # |

    Hello maangchi ^^ tonight i just followed your kimbap recipe but i used pork but still so delicious and my korean husband like it so much ^^. Im so happy now thank you so much for your delicious recipes ^^.

  13. ParkChan My profile page joined 8/15
    Posted August 3rd, 2015 at 8:21 am | # |

    Hello maangchi,
    Can I use crabstick instead of beef? And can I add kimchi too? The beef here is very very expensive. And my friends even prefer crabstick than beef. What do you think? Bye maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted August 3rd, 2015 at 4:24 pm | # |

      Yes, you can use crabsticks. I would use crabsticks, danmuji, and spinach or cucumber for filling.

  14. theochagirl My profile page joined 7/15
    Posted July 31st, 2015 at 12:58 am | # |

    I made these the day before yesterday and everybody loved them! I added fish cake and ham instead of beef because beef is so expensive where I live. My 20 month old daughter ate them very happily. Thanks Maangchi!!!

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2015 at 10:26 am | # |

      I sometimes use fishcake, too. I cook it with a little bit of brown sugar and soy sauce. Yours looks pretty! Happy to hear that your daughter loved the gimbap! Mom’s food is the best!

  15. Pmumea United States My profile page joined 3/15
    Posted March 9th, 2015 at 2:24 pm | # |

    It says rice recipe here, but I don’t see a link. Am I missing something?

  16. helenlkb Atlanta, GA My profile page joined 3/15
    Posted March 3rd, 2015 at 10:17 am | # |

    Hi! Most of the knives I have are now a bit dull due to time and it makes it hard to cut the kimbap. Do you have a knife you recommend for cutting things like kimbap? Thank you!

    • Cherelle new zealand My profile page joined 3/15
      Posted March 7th, 2015 at 1:18 am | # |

      Hi !U could try wetting ur knife everytime u cut,i learn it from a japanese restaurant,and i always cut my sushi with wet knife too,hope this will help.

  17. malmi perera sri lanka My profile page joined 2/15
    Posted February 6th, 2015 at 12:23 pm | # |

    Hi maangchi, I followed your recipe exactly and made kimchi they tasted sooo delicious. Thanks maangchi for sharing your recipes and most importantly your easy to fllow step by step videos and now won’t to make this lovely gimbap but I can’t find seaweed perpar in (sri lanka)our food shop. Please tell me what is the substitute for the seaweed perpar. I’m waiting your answer. Thank you very much. I love Korea.

    • hunmin 대한민국 My profile page joined 3/15
      Posted March 15th, 2015 at 4:46 pm | # |

      Hey! I’ve lived in Sri Lanka for a couple of years so may be I can answer your question. There used to a Korean grocery store in galle road, Colombo but I can not see its closed. I think I’ve seen one in the Arpico mega strore in slave island, in there east Asian food section.

      • malmi perera sri lanka My profile page joined 2/15
        Posted July 4th, 2015 at 2:58 pm | # |

        Oh ! mam you also reply my question.thank you very much (kama woo!) I try to find korean grocery store in galle road.and I really happy to you lived couple of years in my country.and my dream visit to the south korea seoul….again & again thank you very much……’re very helpful.

  18. hanyasayang Australia My profile page joined 2/15
    Posted February 2nd, 2015 at 6:55 am | # |

    Hi Maangchi,

    I followed your recipe exactly and made this gimbap yesterday. They tasted sooo yummy and my housemates said the same thing too. I showed the pictures of the rolled and cut gimbap to my Korean friend and supervisor who is also Korean and they said if they didn’t know I made it, they would have thought it was made by a Korean :)). Thanks, Maangchi for sharing your recipes and most importantly your easy to follow step by step videos. Looking forward to our next posts :)

  19. Retno Bloomington My profile page joined 1/15
    Posted January 20th, 2015 at 8:59 am | # |

    Hi Maangchi,

    Just found your awesome website! Thank you so much for all your yummy recipes! I made your home-made chicken noodle soup… so delicious! My husband and daughter enjoyed it so much! Now I want to make this gimbap. DO you think it is okay to use the roasted seaweed like sushi nori? Thanks again!

  20. esther1234 Malaysia My profile page joined 1/15
    Posted January 2nd, 2015 at 2:22 am | # |

    Hi Maangchi! I tried making gimbap for the first time according to your recipe and it was a success! I was wondering can I make it at night and leave it overnight in fridge so that I can eat it the next day?

    • Maangchi New York City My profile page joined 8/08
      Posted January 2nd, 2015 at 12:26 pm | # |

      You should wake up early in the morning to make gimbap. Otherwise, it won’t be delicious. Rice will get hard in the refrigerator. Good luck!

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