Traditional Korean Kimbap by Ms. Lim

Something I really enjoy is learning how to make foods from all different cultures. I want to teach my children to always try new things, especially when there are so many great food and flavors out there. Recently my friend’s mother came into town and taught us how to make the traditional Korean Kimbap. Such a yummy light crunchy, salty, sweet, healthy snack. A lot of Korean mothers send their kids with extra kimbap to school for their friends or teachers.

Ok, let’s stop talking and get to the recipe (I know that’s what y’all are thinking..haha).

Makes 5 rolls (enough for about 2-3 people).


  • 5 sheets of seaweed paper, roasted slightly
  • 4 cups of short-grain rice (cooked)
  • 1/2 pound of beef skirt steak
  • 5 strips of yellow pickled radish
  • 1 large carrot, cut into strips
  • 10 oz of spinach (blanched, rinsed, strained)
  • 3 eggs
  • 3 garlic cloves, minced
  • 2 tsp soy sauce
  • 1 Tbsp brown sugar
  • Dash of salt
  • 2 Tbsp of sesame oil
  • vegetable oil
  • bamboo mat
  • cellphone wrap
  • sharp knife


1. Put the rice in a large bowl. Mix in the salt (1/2 tsp) and sesame oil. Use a plastic spoon to mix it together.

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2. Set aside and let the rice cool down.

3. Using a medium bowl, combine the spinach with 2 tsp of garlic, a dash of salt, and dash of sesame oil.

4. You can put the spinach on a platter with the sliced pickled radish.

5. Stir fry strips of carrots with a dash of salt. Add to platter.

6. Trim fat from steak. Slice into 1/4 in. wide. Put into bowl. Mix with 2 tsp of soy sauce, 1 minced clove of garlic, dash of ground pepper, brown sugar, and sesame oil. Mix well with fork or chopsticks. Let it marinate for 5-10 minutes while prepping egg.

7. Whisk eggs until evenly yellow and fry into a flat omelet. Place on cutting board to cut into strips.

8. Heat a medium frying pan and cook the meat on medium high heat until well. Place on platter as well. I like to have everything all together for easier access before rolling the kimbap.



1. Place the bamboo mat down with a square piece of cellophane wrap on top.

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2. Next, please a piece of  seaweed paper on the mat (shiny side down).

3. Spread about a 3/4 cup of rice on the seaweed and spread it out, leaving a couple inches of seaweed on top.


4. Next, place your fillers – meat, carrot, spinach, pickled radish, and egg in the center of the rice.


5. Take two thumbs to lift up the mat to begin roll as your other fingers hold down the fillers so they don’t fall out.

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6. Press into the roll and push out the mat as you roll (make sure the plastic is not going into the roll. haha..I’m sure you don’t want to eat that!) =)

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7. Remove the roll from the mat and set aside. Once you have a few or all rolled up, take a sharp knife and slice them into 1/4 in. You might need to wipe the knife every now and then with a wet paper towel as it will get sticky after slicing.

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8. Put on a plate and serve.

ENJOY and be HAPPY! 🙂






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