Kimbap Korean Seaweed Rolls (Print-Friendly Version)
Colorful Korean seaweed rolls packed with rice, veggies, and savory grilled meat for a nutritious, handheld delight.
# Ingredients You’ll Need:
→ Eggs
01 -
3 large eggs
→ Vegetables
02 -
1 medium cucumber, seeds optionally removed, cut into strips
03 -
3 medium carrots, cut into strips
04 -
1 pickled yellow radish (danmuji/takuan), cut into strips
→ Protein
05 -
1 can (approximately 200 g) Spam luncheon meat, sliced into strips
→ Rice and Seaweed
06 -
2 cups cooked short-grain white rice (approximately 400 g)
07 -
4 sheets of seaweed (gim/nori)
→ Seasonings and Garnishes
08 -
1 tablespoon salt
09 -
1 tablespoon vegetable oil
10 -
Sesame oil, for brushing (optional)
11 -
Sesame seeds, for sprinkling (optional)
# How to Make It:
01 -
Beat the eggs and cook in a lightly greased skillet until fully set. Remove and slice into thin strips.
02 -
Cut cucumber, carrots, pickled radish, and Spam into uniform strips. Optionally remove cucumber seeds for better texture.
03 -
Toss carrot strips with 1 tablespoon salt and let sit for 15 minutes. Squeeze out excess moisture before sautéing.
04 -
Sauté the salted carrots in a pan for 4 minutes. Remove carrots, add vegetable oil to the pan, and fry Spam strips for about 1 minute per side until golden brown.
05 -
Place one sheet of seaweed on a bamboo rolling mat. Using wet fingers, spread a thin, even layer of cooked rice over the seaweed, leaving a 1-inch (2 cm) border at the top.
06 -
Arrange rows of egg strips, cucumber, carrots, pickled radish, and Spam in the center of the rice. Lift the mat and firmly fold the rice over the fillings, then roll forward to form a tight roll, using rice grains to seal if necessary.
07 -
Optionally brush the roll with sesame oil and sprinkle sesame seeds on top before slicing.
# Extra Tips:
01 -
Removing cucumber seeds helps prevent excess moisture, keeping rolls crisp.