Kimbap

Kimbap, More Than Just Food – It’s a Little Bundle of Love

simple, classic homemade kimbap.

In Korea, everyone swears their homemade kimbap is the best - It’s almost a matter of pride!

No matter what fillings you use, as long as you roll seasoned rice in seaweed, it’s kimbap. But sometimes, you just crave that ## Kimbap, More Than Just Food – It’s a Little Bundle of Love

Whether you’re using Spam, crab sticks, beef bulgogi, or just whatever’s left in the fridge, as long as you roll seasoned rice in roasted seaweed, it’s still kimbap. That’s the beauty of it - versatile, colorful, and filled with care.

But sometimes, you just crave that nostalgic, classic homemade kimbap you grew up with. The kind your mom packed in foil for school lunches or picnic days. Simple, comforting, and made with love.

Last weekend, I spent the day rolling kimbap and sharing it with boyfriend. It took a bit of effort, but honestly? Totally worth it.

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Ingredients (for a classic kimbap)

• Roasted seaweed sheets (Gim)
• Steamed white rice
• Carrots
• Spinach
• Ham or Spam
• Eggs
• Fish cakes
• Yellow pickled radish (Danmuji)
• Soy sauce-seasoned burdock root

Tip: Kimbap is fully customizable! Use it as a base for your own dinner idea or easy food idea - a great way to clear out your fridge in the tastiest way.

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Rice – the heart of kimbap

First, steam short-grain white rice (jasmine or basmati won’t hold together well). While it’s still warm, gently mix in salt and a drizzle of sesame oil. This keeps the rice flavorful and fragrant without overpowering the other fillings.

Steamed Rice recipe

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Carrots – bright and sweet

Julienne the carrots into thin strips and stir-fry with a little oil and a pinch of salt until just softened. This brings out their natural sweetness and adds crunch.

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Spinach – for color and balance

Blanch spinach in salted boiling water for 30 seconds, no more! Immediately cool it in cold water, squeeze out excess moisture, and season with sesame oil and salt.

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Eggs – for a soft texture

Beat the eggs with a pinch of salt, cook into a thin layer like an omelet, and slice into long, uniform strips.

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Fish cakes – chewy and savory

Cut into strips and stir-fry with soy sauce and a touch of mirin to add depth of flavor. These bring a slightly sweet, chewy element that ties everything together.

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Ham or Spam – salty and satisfying

Pan-fry until golden and crispy on all four sides. It’s a small step that makes a huge difference in texture and flavor.

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Pickled Radish & Burdock Root – no cooking required

These sweet, tangy, and earthy additions are often store-bought and ready to go. Just slice into long strips and set aside.

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Once everything is prepped, line up your ingredients. You’re ready to roll!

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How to Roll Kimbap

1. Place a sheet of seaweed on a bamboo mat, shiny side down.

2. Spread a thin, even layer of rice (leave 1–2cm at the top edge for sealing).
   

3. Layer in your fillings horizontally, near the bottom third.
   

4. Use both hands to roll tightly, applying gentle pressure.

5. Let the seam rest underneath to seal naturally.
   

6. Brush the roll lightly with sesame oil and sprinkle sesame seeds.

7. Slice into bite-sized rounds using a sharp, oiled knife.

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Kimbap is more than just a Korean food recipe—it’s a wholesome, hands-on meal that’s perfect for a picnic lunch, a portable dinner, or even a meal prep food idea you’ll actually look forward to eating.

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When I was little, my mom would wake up before dawn on school field trip days just to make fresh kimbap for me. Wrapped lovingly in foil, they were always still warm when I opened my lunch box. Back then, I didn’t realize how much time and care that took.

Now, 20 years later, I find myself doing the same - rolling up rice and veggies into seaweed bundles for the people I care about. Every slice makes me think of her and that quiet, steady love she always showed through food.

Kimbap isn’t just food - it’s a little bundle of love wrapped in seaweed.

If you want to show your love, how about roll kimbap and serve? Or roll kimbap together with full of love.