Kimbap Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between kimbap and gimbap? ›

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags). Fry the rolls in a skillet - this will soften the rice and add a crunchy texture.

Kimbap tastes best when eaten fresh, ideally on the same day it's made. You can keep it at room temperature for a few hours, but it's not a good idea to store it in the fridge for too long. The taste can change and it might not be as nice to eat.

Mayak kimbap – this is the most popular variety of kimbap. This mini kimbap is like the traditional kimbap, with all the usual fillings (rice and pickled veg wrapped in seaweed) but it's never sliced. So it remains in a long roll (but mini in size).

A nutrient-rich and balanced meal

Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

If you aren't going to be eating the gimbap right away, store it in a airtight container or wrap in plastic or aluminum foil. Do not store in the refrigerator, or the rice will get hard. If you don't finish it in the same day, go ahead and store in the refrigerator to reheat later.

Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion. These rolls are usually eaten at picnics, and while delicious eaten right when prepared, they hold their shape and flavor well when eaten cold.

You can make this folded kimbap with any rice, seasoned or unseasoned. To make it taste more like traditional kimbap, I season short grain rice with salt and sesame oil. I sometimes add sesame seeds, but you don't need to. If using leftover rice from the fridge, soften it up by heating it in the microwave.

Kimbap is a popular to-go snack in Korea as it's easy to eat on the move. The ingredients used in kimbap are more common and accessible than sushi-grade raw fish and roes, making them an affordable food for all.

Can I microwave kimbap? ›

Kimbap: Kimbap, a Korean-style seaweed rice roll, can be made using a microwave. After assembling the ingredients on a sheet of seaweed, you can wrap the kimbap tightly in plastic wrap, microwave it briefly to warm the rice, and then slice it into rolls.

It is recommended to eat gimbap with tteokbokki soup because it goes well together. The combination of flavors will make the taste of your gimbap more delicious. You can try out different kinds of flavors like cheese, jjajang, curry, spicy and sweet or rabokki.

Rolled kimbap photo by Grace Lee. Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it's technically rice wrapped in seaweed with fillings, but the comparison stops there.

Kimbap rolls are often eaten as a snack or light meal in Korea, and they can be found in many Korean restaurants and street food stalls. They are usually served with soy sauce and/or a spicy dipping sauce, and they are typically sliced into bite-sized pieces for easy eating.

You can eat them warm right out of the pan, or let them cool to room temperature, and then take them with you to the beach again for kimbap deliciousness round 2!

While sushi rolls have raw fish, everything in Kimbap is cooked. Kimbap is made with rice seasoned with sesame oil and salt, vegetables, and meat or seafood. All the ingredients are cooked and then rolled in seaweed and sliced into bite-sized pieces. It's perfect as a snack, lunch, or even as a party appetizer.

The fillings of kimbap are individually seasoned and cooked, making for a very interesting combination of textures and flavors. Everything is well seasoned, so kimbap is not served with any type of dipping sauce. This is what makes it so great for picnics, snacks and road trip food!