prep time 15 minutes , cooking time 15 minutes

Kimbap, also known as gimbap, is a type of Korean seaweed roll that consists of rice, variety of delicious fillings vegetables, and seaweed


  • 1 package Nori sheets (Seaweed)
  • 7 strips pickled radish , 1/2 inch thickdrained( can be replaced with pickles)
  • 6-12 strips braised burdock root drained 
  • 7 strips imitation crab meat
  • 2 tbsp oildivided
  • 2 shredded carrots
  • 2 tbsp water
  • 4 eggsbeaten
  • 1 English cucumber
  • 5 cups cooked rice
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1/2 tsp salt


  1. Rinse rice several times and drain.  Cook rice until soft. Put hot rice in a large mixing bowl, add rice vinegar, salt and  toss well. Cover rice with a kitchen towel and set aside to cool.
  2.  Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly
  3. Cook shredded carrot in a little oil over medium high heat with some salt. Add 2 tbsp of water to create a steam and cover with a lid. Cook for 2 minutes until crisp but tender.
  4. Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice  evenly on the seaweed leaving 1 inch of space at the end.

5. Put filling ingredients on top of  seaweed sheet in a contrasting color pattern.

6.Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end. Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look.

7.Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices with a sharp knife.