Website of the Year India 2015

Korean Roll (Kim Bab) Recipe

Korean Roll (Kim Bab) is a popular Asian Main
Author :
On :
Thursday, 21 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Asian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • 2 cups - Rice
  • 5 - Roasted sea laver sheets
  • 2 - eggs
  • 1 big - Carrot
  • Yellow pickled radish/ any pickle
  • 1 cup - Chopped kimchi (optional)
  • 1/2 cup - Ground Beef
  • 1 - Cucumber
  • Cheese (optional)
  • Salt to taste
  • Vinegar tsp- 1
  • Sesame seeds - 1 tsp
  • Rice wine - 1 cup
  • Ground black pepper- tsp
  • Oil as per taste
  • Rice Seasoning for 2:
  • Sesame seed oil sp- 1 tbsp
  • Salt to taste
  • Sesame seeds- 1 tbsp
  • Soy sauce - 2 tbsp
  • 1- Bamboo roll mat.
  • How to Make Korean Roll (Kim Bab):

    1. Cook rice with a little less water than usual and keep aside.
    2. Whip the eggs with salt and black pepper.
    3. Fry it in a wok. Then cut it into long, 1/3 inch thick strips.
    4. Cut the carrot and cucumber into thin strips.
    5. Cook carrot strips in a wok with oil.
    6. Soak cucumber in salt and vinegar water for 20 mins .
    7. Add 1/2 tsp soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto the chopped kimchi and mix well.
    8. Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until soft and dry.
    9. Cut the cheese and yellow pickled radish into thin strips.
    10. Add the rice seasoning in rice and mix well. Keep it aside until warm.
    11. Place a sheet of sea laver over a bamboo mat.
    12. Spread the rice thinly, up to 2/3 of the sea laver. Leave 1/3 of the space free.
    13. Place carrot, cucumber, egg, yellow pickled radish strips in the middle of the spread rice.
    14. Place the remaining ingredients on 1/3 part of the sea laver.
    15. Roll the sea laver firmly with the mat.
    16. Cut the roll into 1/2 inch thick kim bab pieces with a sharp knife.


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