Korean Roll (Kim Bap)

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Korean Recipe
Technique: Assemble Recipe
Difficulty: Medium

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  • 5 roasted seaweed sheets
  • 2 eggs
  • 1 big carrot
  • yellow pickled radish (or pickle of your choice)
  • 1 cup of chopped kimchi (optional)
  • 1/2 cup of ground beef
  • 1 cucumber
  • cheese (optional)
  • salt
  • vinegar (according to requirement)
  • sesame seeds
  • 1/2 tsp rice wine
  • ground black pepper
  • oil
  • Rice Seasoning:
  • sesame seed oil
  • salt
  • sesame seeds
  • soy sauce

How to Make Korean Roll (Kim Bap)

  • Cook rice with less water than usual.
  • Whip eggs well with salt and black pepper.
  • Fry on a thick skillet.
  • Take it out, and cut into long strips (1/3 inch thick).
  • Cut carrot and cucumber into thin strips.
  • Cook carrot strips on a skillet with oil.
  • Soak cucumber in salt and vinegar water for 20 minutes. (If you don't have the time, cook cucumber like carrot.)
  • Add 1/2 tsp of soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds to chopped kimchi and mix.
  • Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until cooked and dried.
  • Cut cheese and yellow pickled radish into thin strips.
  • Add rice seasoning in rice and mix.
  • Leave it at room temperature until warm.
  • Place a sheet of seaweed over a bamboo mat.
  • Spread rice (thinly, but covering well) up to 2/3 of the sea weed(Leave 1/3 of the space)
  • Place strips (carrot, cucumber, egg, yellow pickled radish) in the middle of the spread rice, and place other things within 1/3 of the length of weed.
  • Roll seaweed with the mat firmly.
  • If seaweed edge is not sticking on the surface, apply water lightly to the edges.
  • With a sharp knife, cut roll into 1/2 inch thick pieces. (If you don't have a sharp knife, cut into a lemon or lime every time you cut the pieces - this helps blade stay clean and adds flavor.)