Gimbap (김밥), often spelled kimbap, is Korea's favorite rolled rice: seasoned rice and colorful fillings wrapped in a sheet of roasted seaweed, then sliced into rounds. It looks like sushi, but the flavor is completely different. This beginner guide walks you through how to make gimbap at home — the ingredients, the rolling technique, and the small tricks that keep rolls from falling apart.
Gimbap ingredients (makes 4 rolls)
- Rice: about 4 cups cooked short-grain rice, still warm
- Rice seasoning: 1–2 tablespoons sesame oil, 1/2 teaspoon salt, 1 tablespoon roasted sesame seeds
- Seaweed: 4 full sheets of roasted gim (sushi nori size)
- Classic fillings: yellow pickled radish (danmuji), carrot strips sautéed with a pinch of salt, blanched spinach seasoned with sesame oil and salt, a thin egg omelet cut into strips, and imitation crab or ham
- Optional: burdock root, cucumber, bulgogi, tuna mixed with mayo, or cheese
Gimbap vs kimbap vs sushi — what's different?
- Gimbap vs kimbap: the same food. "Gimbap" follows the official Korean romanization; "kimbap" is the older spelling you'll still see on many menus.
- Seasoning: gimbap rice is seasoned with sesame oil and salt; sushi rice is seasoned with vinegar and sugar.
- Fillings: gimbap uses cooked and pickled fillings — egg, vegetables, ham or bulgogi — rather than raw fish.
- Finish: the outside of the roll is brushed with sesame oil and sprinkled with sesame seeds for a nutty aroma.
Seaweed and pantry items for gimbap at Premium K
[I'm Real] Sushi Nori Full-Cut (100 Sheets)
Full-size roasted seaweed sheets made by Haenong in Korea, with 100% Korean seaweed as the only ingredient. One full sheet makes one regular gimbap roll, and 100 sheets last through many lunchboxes and picnics. See Sushi Nori Full-Cut.
[I'm Real] Premium Half-Cut Sushi Nori (200 Sheets)
The same roasted nori, pre-cut in half — handy for mini gimbap (kkoma gimbap), hand rolls and onigiri. See Half-Cut Sushi Nori.
[Odaesan] Samhwa Sesame Oil (150ml)
100% sesame oil from whole sesame seeds grown in Gangwon-do, pressed at low temperature. A spoonful in the rice and a light brush on the finished rolls gives gimbap its signature aroma. See Samhwa Sesame Oil.
How to make gimbap, step by step
- Season the rice. While the rice is warm, mix in sesame oil, salt and sesame seeds. Let it cool until just warm so it doesn't wilt the seaweed.
- Prepare the fillings. Cut everything into long, thin strips about the length of the seaweed sheet. Pat wet fillings like spinach and pickled radish dry.
- Lay the seaweed. Place a sheet of gim shiny side down on a bamboo mat (or a sheet of plastic wrap), with the lines running across.
- Spread the rice. Spread a thin, even layer of rice over about two-thirds of the sheet, leaving the top edge bare. Wet your fingers to keep rice from sticking.
- Add the fillings in a neat row near the bottom edge. Don't overfill — this is the most common reason rolls split.
- Roll tightly. Lift the bottom edge over the fillings, tuck it in, and keep rolling forward while pressing gently. A few grains of rice on the bare edge act as glue.
- Finish and slice. Brush the roll with sesame oil, sprinkle sesame seeds, and slice with a sharp knife wiped with a little sesame oil or water between cuts.
Tips for keeping seaweed crisp
Roasted seaweed absorbs moisture quickly. Keep opened nori sealed and away from humidity and sunlight; the package suggests storing it in the refrigerator, or in the freezer after opening for longer keeping. Eat gimbap the same day — refrigerated gimbap rice turns hard. Leftover slices can be dipped in beaten egg and pan-fried.
Where to buy gimbap seaweed in the U.S.
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Shelf-stable items such as seaweed and sesame oil ship right after you order. Refrigerated and frozen items ship every Monday and Tuesday (PT).
Or visit our store at 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM).
Related: What Is Gopchang Gim? A Guide to Korean Seaweed
FAQ
Is it gimbap or kimbap?
Both are correct and mean the same dish. "Gimbap" is the official romanization of 김밥; "kimbap" is a common older spelling.
What seaweed is used for kimbap?
Plain roasted seaweed sheets (unseasoned), the same full-size sheets sold as sushi nori. Seasoned snack seaweed is too small and oily for rolling.
Why does my gimbap fall apart?
Usually too much filling, too thick a rice layer, or rolling too loosely. Use a thin rice layer, fewer fillings, and press gently as you roll.
Can I make kimbap the night before?
It is best eaten the same day. Rice gets firm in the fridge; if needed, pan-fry chilled slices in egg to soften them.