Kimbap | Authentic Korean Recipe (2024)

FAQs

What's the difference between kimbap and gimbap? ›

Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like Japanese sushi rolls but, in truth, are nothing like sushi. Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices.

A nutrient-rich and balanced meal

Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

Save some time and prep the kimbap fillings ahead: While kimbap itself is not a great prep-ahead item (the rice can dry out quickly if stored in the fridge for 12 or more hours), you can cheat it by prepping all your fillings a day or two ahead of time.

However, Koreans love to add other ingredients to kimbap such as kimchi, ham, cheese and Korean BBQ. Kimbap uses more common ingredients so it can be seen as more accessible and less expensive when compared to sushi.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

You might be asking yourself what to eat kimbap with, say, at your next picnic. You can't go wrong pairing it with classic Korean sides such as kimchi or pickled vegetables.

Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics. The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap.

Spam kimbap is one of the most classic and popular types of kimbap. It's loaded with veggies, pickled radish, and Spam and rolled up in a sheet of seaweed and rice. Kimbap is great for picnicking, easy meals for outdoor events, and as a grab-and-go meal any time of the day!

It's the Korean version of the Japanese “maki” or rice rolls. The outside is dried laver seaweed, and the flavor comes mostly from sesame oil and individually prepared meats and vegetables. There is no need to dip it into a sauce because everything should be properly seasoned in one well-balanced bite.

What is kimbap in English? ›

Kimbap, indeed a wonderfully balanced bite, literally translates from Korean to English as “seaweed rice,” though it's more accurately described as a rice roll—a piece of kim (seaweed) covered with well-seasoned bap (rice) and rolled around fillings.

Kimbap tastes best when eaten fresh, ideally on the same day it's made. You can keep it at room temperature for a few hours, but it's not a good idea to store it in the fridge for too long. The taste can change and it might not be as nice to eat.

Kimbap is indeed Korean. However, Kimbap's creation was influenced by the Japanese “norimaki” and was reinvented into a popular Korean meal. It is similar to Italy's spaghetti which was influenced by noodle dish from early china.

The most common reason most rolls fall apart is that they're overstuffed. Usually, the culprit is too much rice. The solution? Use a smaller amount of rice when creating your rolls.

Origins: Kimbap is a Korean rice roll while sushi is a Japanese rice roll with its true origins in China. Ingredients: Kimbap is stuffed with cooked meats and pickled vegetables. Sushi is usually filled with raw seafood and vegetables and is often topped with roe.

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

While sushi rolls have raw fish, everything in Kimbap is cooked. Kimbap is made with rice seasoned with sesame oil and salt, vegetables, and meat or seafood. All the ingredients are cooked and then rolled in seaweed and sliced into bite-sized pieces. It's perfect as a snack, lunch, or even as a party appetizer.

The fillings of kimbap are individually seasoned and cooked, making for a very interesting combination of textures and flavors. Everything is well seasoned, so kimbap is not served with any type of dipping sauce. This is what makes it so great for picnics, snacks and road trip food!

Samgak kimbap was first introduced from Japan in the 1990s. Some people describe it as Korean onigiri (오니기리), owing to its similarity to the dish; Onigiri is a general term for Japanese rice balls. However, in Korea, samgak kimbap typically refers to the triangle rice ball fully wrapped with dried seaweed.