Quick and Easy Kimbap! Korean Style Seaweed Rolls

Name: Quick and Easy Kimbap! Korean Style Seaweed Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 360 ml Plain white steamed rice; 4 sheets Dried nori seaweed for rolls; 1/2 small Carrot; 60 grams Spinach (fresh or frozen); 1 Egg; 70 grams Beef or minced pork; 1 tsp Soy sauce; 1/2 tsp Sugar; 1/2 tsp Garlic (grated); 1/3 tsp Sesame oil; 1 tsp Mirin; 1 dash Pepper; 1 tsp Gochujang (Korean pepper paste); 2 stick Imitation crab sticks; 1 Kimchi

Servings: persons

360 ml Plain white steamed rice
4 sheets Dried nori seaweed for rolls
1/2 small Carrot
60 grams Spinach (fresh or frozen)
1 Egg
70 grams Beef or minced pork
1 tsp Soy sauce
1/2 tsp Sugar
1/2 tsp Garlic (grated)
1/3 tsp Sesame oil
1 tsp Mirin
1 dash Pepper
1 tsp Gochujang (Korean pepper paste)
2 stick Imitation crab sticks
1 Kimchi

1
Cook the rice using less water than normal.
2
Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon).
3
Let it cool.
4
Julienne the carrots.
5
Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon).
6
Microwave for about 2 minutes.
7
After cooking the spinach, drain well and mix with saltsesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
8
Combine the ingredients marked with a and rub into minced meat.
9
Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces).
10
Place on dish and let cool.
11
Add salt (small amount) and beat the egg.
12
Add some vegetable oil to an egg omelet pan and cook on low heat.
13
Roll thinly.
14
Cut into thin strips to use for filling.
15
Chop up the kimchi.
16
Pull apart the imitation crab into thin pieces.
17
Spread the rice thinly onto the seaweed paper.
18
(Warningleave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly.
19
Place the rolls so that the loose part of the seaweed paper is sitting on the bottom.
20
Place on top of cotton gloves or paper towels to remove moisture.
21
Cut the rolls into 2cm pieces and serve!

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 360 ml Plain white steamed rice, 4 sheets Dried nori seaweed for rolls, 1/2 small Carrot, 60 grams Spinach (fresh or frozen), and more.

Yes, Quick and Easy Kimbap! Korean Style Seaweed Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!