♥ Homemade Kimbap Recipe ♥

Korean rice rolls, a healthier option for dinner!


  • SERVES: About 4 person
  • PREP: about 1 Hour


  • Toasted Seaweed (4 sheets)
  • Korean rice
  • carrot
  • Japanese Cucumber
  • Pickled radish
  • 3 eggs
  • Beef Sausage (2 pcs)
  • Spinach
  • salt
  • sesame oil
  • garlic (1 pc)
  • ground white pepper
  • vegetable oil



  1. After rice is cooked and almost cooled, mix well with sesame oil and a pinch of salt.
  2. Stir fry sliced carrots lightly with a dash of salt, chopped garlic & ground white pepper.
  3. Whisk eggs until evenly yellow and fry into flat omelette with a little vegetable oil.
  4. Cut the omelette  into long strips.
  1. Slice 2 sausages into 2 by the length and lightly fry sausages.
  1. Chop Japanese cucumber and pickled radish into long slices.
  1. Carefully wash the spinach and put into a pot of boiling water with half a teaspoon of salt. Boil for 30 seconds to 1 min.
  1. Using a bamboo sushi roller lay the dried seaweed shiny side down.
  2. Spread rice evenly onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess). Take extra care not to moisten your fingers too much as it will cause the seaweed to be soggy.
  3. Lay the ingredients down around 1/2 of the way up from the bottom of the seaweed.
  4. Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
  5. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
  6. Add a few pieces of rice along the top of the seaweed seam to hold the roll together.
  7. Set aside and continue with other seaweed sheets.
  8. Cut each roll into 7 – 8 pieces.




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