Korean Rice Roll
Kimbap, often described as Korea’s answer to sushi, is a delightful and versatile dish perfect for any occasion—whether it’s a snack, school lunch, or picnic treat. Featuring seasoned rice and a vibrant mix of fillings wrapped in roasted seaweed, kimbap sets itself apart by using cooked ingredients, making it accessible and easy to enjoy anytime.
One of my favorite variations includes Spam—a nostalgic staple beloved by Koreans, Japanese, and Filipinos alike. Its savory, hearty flavor adds a unique twist, blending the comforting taste of childhood with the Korean tradition of kimbap. Combined with crisp veggies and soft, seasoned rice, every bite is a perfect balance of textures and flavors.
Kimbap is not just delicious—it’s also fun to make! Whether you stick with classic fillings or try creative twists like this Spam-inspired version, it’s a dish that invites you to experiment and share with loved ones. Give it a try and bring a little Korean-Filipino fusion to your table!
Ingredients
For the Rice:
For the Fillings:
To Assemble:
Instructions
Prepare the Rice:
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In a large bowl, season the cooked rice with sesame oil and salt, mixing gently to avoid mashing the grains. Set aside and let it cool to room temperature.
Prepare the Fillings:
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Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the carrot strips until they’re tender, about 2-3 minutes, and season with a pinch of salt. Remove and set aside.
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Blanch the spinach in boiling water for 30 seconds, then squeeze out any excess water. Season lightly with a dash of sesame oil and a pinch of salt.
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Cook the crab sticks in the skillet for about a minute until warm. Set aside.
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Cook the beaten eggs in the skillet to make a thin omelet. Once cooked, slice it into thin strips.
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Cook the Spam strips in a bit of oil until they’re just browned.
Assemble the Kimbap Rolls:
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Place a sheet of seaweed, shiny side down, rough side up, on a bamboo mat or clean work surface.
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Spread a thin, even layer of rice over the seaweed, leaving a 1-inch border at the top edge. About 1 cup of rice per roll.
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Arrange a few strips of each filling (carrot, spinach, cucumber, crab stick, egg, and pickled radish) horizontally across the rice, about 1/3 of the way up from the bottom edge.
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Starting from the bottom, use the mat to gently roll the kimbap away from you, pressing firmly to create a tight roll. Seal the edge with a dab of water to keep the roll intact.
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Brush each roll with a touch of sesame oil for added flavor and shine.
Slice and Serve:
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Using a sharp knife, slice each roll into 1/2-inch pieces, wiping the knife with a damp cloth between cuts for clean slices.
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Serve the kimbap with soy sauce or spicy mayo for dipping if desired.
Maricel's Tips
- Keep it fresh! Kimbap tastes best the same day it's made, as the rice can harden if left in the fridge.
- Feel free to experiment with fillings! Traditional kimbap often includes fish cake, bulgogi (marinated beef), or tuna, but any protein or vegetable you enjoy can make a great addition.
- Korean short-grain rice is key for kimbap because of its sticky, chewy texture, which helps hold the roll together. Regular long-grain rice won’t have the same cohesive or authentic result.
- Sushi nori sheets are slightly thicker than other types of seaweed, making them sturdier for holding the rice and fillings without tearing.
