This Kimbap (Korean Seaweed Rice Rolls) comes together in about 30 minutes and involves no complicated techniques, making it the perfect weeknight dinner that your family will love! You can easily switch up the ingredients depending on what you have in your fridge, or use it as a fun way to clean out leftovers. Trust me, it’s versatile, tasty, and a total crowd-pleaser!
Ingredients You’ll Need for Kimbap
- 3 Large Eggs
- 1 Cucumber
- 3 Carrots
- Pickled Yellow Radish (Danmuji/Takuan)
- Spam or Other Protein
- 1 Cup Short-Grain White Rice
- Nori (Seaweed) Sheets
- Sesame Oil (Optional)
- Sesame Seeds (Optional)
Let’s Get Cooking!
How to Make Kimbap
Prepare the Eggs (5 minutes)
- In a bowl, beat the three eggs with a couple of pinches of salt and pepper. Heat a lightly greased pan over medium heat and cook the eggs until they’re firm but still bright yellow, about 3-4 minutes. Once cooked, transfer them to a cutting board and slice into thin strips.
Slice Your Veggies (5-10 minutes)
- While the eggs are cooking, grab your cucumber, carrots, and pickled yellow radish. Thinly slice the cucumber and the radish, and slice the carrots into thin strips. I usually let my sliced carrots toss with a sprinkle of salt for about 15 minutes so they soften a bit, but this is totally optional.
Sauté the Carrots (4 minutes)
- In the same pan, sauté those salted carrots for about 4 minutes over medium heat until they’re tender but still vibrant. You’re looking for that beautiful orange color to soften, until they’re fragrant but not mushy.
Cook Your Protein (5 minutes)
- If you’re using Spam (classic choice!), chop it into strips and fry them in that same pan until golden brown and crispy, about 3-4 minutes. Ah, the smell! If you chose chicken or tofu, you’d want to adjust the cooking time accordingly until cooked through.
Assemble Your Kimbap (10 minutes)
- Lay a sheet of nori on a bamboo mat, shiny side down. With wet fingers (to prevent sticking), spread about 1 cup of cooked rice onto the nori, leaving about 1 inch at the top.
- Now, line up your egg, cucumber, carrot, pickled radish, and Spam in the center of the rice, get creative!
- Start rolling tightly from the edge nearest you, making sure to keep everything tucked in. Wet the top edge of the nori to seal the roll shut.
Slice and Serve (5 minutes)
- Optional: Brush the rolled kimbap with a little sesame oil and sprinkle with sesame seeds for that extra flair. Grab a sharp knife (dipped in water to avoid sticking!) and slice your rolls into bite-sized pieces.
Why I Love This Kimbap Recipe
This is my go-to recipe when I need something quick, easy, and satisfying! Honestly, I adore how versatile it is, you can use whatever you’ve got on hand. My three kids are always excited when I make these rolls, which may make me a little biased, but believe me, you’ll also be hooked! It’s comfort food at its finest, and the best part is that everyone can personalize their own rolls based on their preferences. Oh, and leftovers? Just as tasty, if there are any left!
If you loved this Quick and Easy Kimbap, be sure to check out my Onigiri Japanese Rice Balls, my okonomiyaki, or my Sunomono (Japanese Cucumber Salad)!
Why This Recipe Works
Quick & Easy
This kimbap comes together in only 30 minutes which is just fantastic for busy weeknights! Minimal effort, maximum flavor yes, please!
Customizable
You can really use whatever ingredients you have; it’s all about getting creative! Don’t have Spam? Use leftover grilled chicken or even roasted veggies!
Budget-Friendly
Most of the ingredients are super affordable and easy to find in your local grocery store or pantry. It’s a great way to use up odds and ends without breaking the bank!
Make-Ahead Friendly
You can totally make the rolls ahead of time. Just keep them wrapped well in the fridge, and they’ll hold together beautifully. Perfect for school lunches or quick snacks!
Serving and Storage
Serving Suggestions
These kimbap slices make for an amazing snack or light meal. Serve them alongside some soy sauce or spicy gochujang for dipping, and maybe throw in a side of miso soup for an authentic touch!
Storage
If you have leftovers (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3 days. They might lose a bit of that fresh crunch, but they’ll still taste awesome!
Reheating Instructions
I don’t recommend reheating kimbap in the microwave since it can make the nori a bit chewy. Instead, let them come to room temperature, or you can place them in a pan for a short time, on low heat to revitalize them, but don’t overdo it!
Freezer Friendly
These rolls are not really freezer-friendly due to the texture of the rice and veggies when thawed, but feel free to prep the fillings ahead of time!
Final Thoughts
In the end, cooking should be fun and make you happy, right? This Quick and Easy Kimbap is a delightful mix of flavors and textures wrapped up in a neat little package! I bet you’ll be making these all the time, perfect for masking those fridge leftovers and bringing joy to your dinner table. Happy cooking!
So, what’s stopping you? Go grab your ingredients and roll away! Follow us on Pinterest for daily meal inspiration
Kimbap
Ingredients
Method
- In a bowl, beat the three eggs with a couple of pinches of salt and pepper. Heat a lightly greased pan over medium heat and cook the eggs until they’re firm but still bright yellow, about 3-4 minutes. Once cooked, transfer them to a cutting board and slice into thin strips.
- While the eggs are cooking, slice the cucumber, carrots, and pickled yellow radish. I usually let my sliced carrots toss with a sprinkle of salt for about 15 minutes for added softness.
- Sauté the salted carrots in the same pan over medium heat for about 4 minutes until they’re tender but still vibrant.
- Chop your chosen protein (Spam, chicken, or tofu) into strips and fry them in the same pan until golden brown and crispy, about 3-4 minutes.
- Lay a sheet of nori on a bamboo mat, shiny side down. With wet fingers, spread about 1 cup of cooked rice onto the nori, leaving about 1 inch at the top.
- Line up your egg, cucumber, carrot, pickled radish, and protein in the center of the rice, then roll tightly from the edge nearest you and wet the top edge of the nori to seal the roll shut.
- Brush the rolled kimbap with sesame oil and sprinkle with sesame seeds if desired. Slice into bite-sized pieces with a sharp knife dipped in water to avoid sticking.