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  • Writer's pictureHelen ModernPepper

Gimbap (Kimbap 김밥) w Bulgogi + FRIED GIMBAP [불고기김밥 만들기] Korean-Style Rice Rolls RECIPE + MUKBANG

Updated: May 8, 2020

Learn how to make Gimbap/Kimbap (김밥) - Korean seaweed rice roll with Bulgogi; BONUS Fried Gimbap. 불고기김밥 + 보너스 튀김 김밥 만들기

Kimbap/Gimbap is Korea's traditional sushi/maki roll (seaweed rice roll). Unlike other sushi/maki rolls, Kimbap is made with perfectly seasoned ingredients, requiring no soy-sauce dipping or condiments. It literally a bite full of YUMMY PARTY in your mouth, with a variety of vegetables and protein of your choice.

Kimbap is also one of those nostalgic foods that are commonly associated with Picnic-Food, School Field Trip Food, and Special-Occasion Food that is lovingly prepared by "mom."

Now, Kimbap will not be on the menu at your traditional Korean restaurant. Kimbap is known as "fast food" (there is absolutely no "processed ingredients" in kimbap) or as a quick and inexpensive meal on the go. And because of this, Kimbap is sold at Korean snack shops/restaurants called BuenShikJeom (분식점). These BuenShikJeom restaurants are known for having the tastiest inexpensive Korean meals, compared to your traditional Korean restaurants. So, if you have not dined at BuenShikJeom, make sure to do so the next time you are in Korea Town (google "kimbap or tteokbokki restaurant near me").

Today's Kimbap Recipe (김밥 Gimbap) Includes the following + Bonus Recipe How To Make Kimbap with Beef Bulgogi How To Make Vegan Kimbap How To Stuff & Roll Kimbap How To Cut/Slice Kimbap Roll How To Recycle Your Refrigerated Rubbery Kimbap Into Kimbap Egg Patties Recipe Kimbap Mukbang - Kimbap Tasting How To Use Cuckoo Rice Cooking For Sushi Rice

You will find the following sections on this blog below:

YouTube videos of additional suggested recipes

A detailed list of all the ingredients

Online links to purchase the ingredients and suggested kitchen gadgets for this recipe

Recipe Instructions

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(Serving Size: 6 to 8 Kimbap Rolls)

Adjust the ingredients according to the number of Kimbap rolls you wish to make.

- 10 to 12 Cups Cooked Korean Rice or Japanese sushi-grade rice (1/2 white & 1/2 brown rice is used in this video recipe)

- Kimbap Seaweed Sheets/Nori Sheets (1 sheet per Kimbap roll)

- Cooked Beef BulGoGi - Cut into small pieces (less than 1 lb.)*

- Vegetarian Friends: Cooked Mushroom BulGoGi (less than 1 lb.)*

- Cooked & Seasoned Korean Spinach BanChan/Side Dish**

- 1 large Carrot julienned (cut into thin strips)

- Korean Pickled Daikon (cut into thick strips)

- 2 Kirby Pickles (remove inner core and cut into thick strips)

- Imitation crab meat (1 stick per Kimbap roll, split 1 stick into half)

- Scrambled Egg Strips (3/4 inch wide strip per Kimbap roll)

- 1 Tbsp Olive Oil (for lightly coating uncut Kimbap roll and knife in between slicing the rolls)

- 2 to 3 Tbsp Water (for coating hands in between add the cooked rice to the seaweed sheet)

*Please watch BulGoGi video recipe listed below

**Please watch Korean Spinach video recipe listed below

Seasoning Cooked Rice

Equal parts Sesame Oil and Olive Oil (1 Tsp each used in this Kimbap video)

4 Generous pinches of Kosher salt (season to taste)

Scrambled Egg Strips

3 Eggs (beaten vigorously for 1 minute)

1/2 Tbsp Olive Oil

Kosher salt & freshly ground black pepper (light seasoning)

Bonus Recipe: Recycling Your Refrigerated Rubbery Kimbap Into Kimbap Egg Patties

1 to 2 Eggs (depending on the amount of your leftover Kimbap)

Olive Oil

Dipping Sauce: 1 Tbsp Water, 1 Tbsp Soy-Sauce, 1/2 Tbsp Brown Rice Vinegar, 1/2 Tbsp Mince Green Scallion (green part only) and 6 Chili Threads

Additional Recipe Videos Recommended:

Korean BBQ BulGoGi 불고기: Beef, Chicken, Pork & Mushroom (Vegan BulGoGi) Spicy & Non-Spicy

Korean Rice 101 For HANGRY Souls: (Bap: 밥짓기) Multigrain Rice Japgokbap: 잡곡밥

Korean Spinach Side Dish Recipe Made 2 Ways (Banchan Series): Sigeumchi-namul 시금치나물 무침

Spicy Korean Rice Cake (Tteokbokki 떡볶이) + Ramen (Ra Bokki 라떡볶이)🌶️Recipe + Mukbang

Korean Royal Court Rice Cake Recipe: GungJung Tteokbokki (궁중 떡볶이) - Modern Pepper #36

Cheese TteokBokki | Spicy Cheese Rice Cake | 치즈떡뽁이 | Recipe & Mukbang Links For Ingredients & Suggested Kitchen Gadgets:

(CLICK on the links below to view the item, NOT the pictures!)

Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea


50 Full Size Sheets (3.5oz) Korean Roasted Seaweed Premium Yaki Sushi Nori Gimbap Roll, Vacuum Packed


Haitai Korean Premium Quality Rice


Korean Premium Sprouted White Gaba Rice


CJ Cooked Budding Sprouted Brown Rice


Takuan (Pickled Radish) - 35.2oz (Pack of 1)


Ottogi Premium Roasted Sesame Oil, 10.82 Ounces


Kadoya 100% Pure Sesame Oil 5.5 oz


Chili Thread for Garnishing / Shredded Red Pepper ShilGoChu


Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)


Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


BambooWorx Sushi Making Kit – Includes 2 Sushi Rolling Mats, Rice Paddle, Rice Spreader |100% Bamboo Sushi Mats and Utensils.


Oggibox Non-Stick Sushi Rolling Mat, DIY Sushi Roller Maker 9.45 inch x 8.25 inch


Cuckoo CRP-HS0657F 6 Cup Pressure Rice Cooker IH (Induction Heating)


Cuckoo CRP-DH06 Crp-DHSR0609FD Electric Pressure Rice Cooker IH (Induction Heating) Programmable Pressure Cooker - 6 CUP


Cuckoo Electric Induction Heating Rice Pressure Cooker (3-Cup) - Full Stainless Interior with Non-Stick Coating - 3-Language Voice Navigation and LED Screen with Touch Selection Menu - Premium Quality -10 CUP


Cuckoo Electric Induction Heating Pressure Rice Cooker CRP-CHSS1009FN (Silver) 10 Cup


Lower Price Point Cuckoo Rice Cooker (without IH - Induction Heat Technology). IH is Cuckoo's advanced technology in electric pressure rice cooking. BUT Cuckoo rice cooker without IH is still great, too! It cooks the rice perfectly and keeps it warm for days, without drying out the cooked rice! I started out with non-IH Cuckoo rice cooker first and later upgraded to IH cooker.

Below are some non-IH Cuckoo rice cookers.

Cuckoo CR-0655F Rice Cooker, 3 Liters / 3.2 Quarts


Cuckoo 8 in 1 Multi Pressure cooker (Pressure Cooker, Slow Cooker, Rice Cooker, Browning Fry, Steamer, Warmer, Yogurt Maker, Soup Maker) Stainless Steel, Made in Korea, White, CMC-QSB501S


All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set


Regency Natural Ultra Fine 100% Cotton Cheesecloth


STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks


HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs


Wüsthof Come-Apart Kitchen Shears


Wusthof 9 Inch Double Serrated Bread Knife Classic


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set


John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches

Click Here:


1. To Season Cooked Korean Rice

(Please watch Korean Rice 101 video recipe to learn how to cook Korean rice. For making Kimbap rice, please add 10% less water, than you normally would.)

Once the rice is cooked, quickly transfer to a large mixing bowl. Using a rice scooper or spatula, fluff the rice to release the steam and heat. Go sideways using the rice scooper or spatula by lifting the rice, going across. Do not "chop" the rice or press it down.

Once the steam has been released, add the sesame oil, olive oil, and Kosher salt. Again, mix the seasoning to the rice by fluffing it with the rice scooper. Taste your rice. It should taste slightly salty and a hint of sesame oil taste. Do not over-salt or over season it with the sesame oil. Cover the bowl with the cheesecloth and let it cool down to room temperature or lukewarm.

2. To Make Scrambled Egg Strips

Preheat your large non-stick frying pan on medium heat. Add the olive oil and evenly coat the pan. Bring your heat down to low-medium. Add the eggs (vigorously whip for 1 minute) to the pan. Move the pan around to coat the entire pan with the egg. Once you see the rim of the eggs cooked, gently tap it with the spatula to prevent the edge from sticking. As soon as the liquid egg disappears (in about 1 to 1.5 minutes), flip the egg over and turn off the heat. You want to cook the eggs slowly to prevent brown marks on the eggs. (If you break the egg while flipping over, not to worry since we will be cutting them into strips, anyway). Sprinkle 1 to 2 pinches of Kosher salt and freshly ground pepper (about 3 turns on your peppermill). Quickly transfer to a plate. Let the egg cool and bring it to room temperature. Once the egg cools down, roll it up and slice into 3/4" wide strips, as shown in the video.

3. On a large platter/tray, assemble all the ingredients for the Kimbap roll. Make sure to cut the BulGoGi into small pieces. For my vegetarian friends using Mushroom Bulgogi, no need to cut into small pieces. Just use the mushroom bulgogi strips.

4. Layering The Ingredients For Kimbap Roll

With the sushi mat down first, add a sheet of the sushi-grade seaweed (the rough side facing up) on top. Light wet your fingertips with the water and grab a handful of rice. Place it down on the seaweed and evenly distribute the rice. You want the rice to cover most of the seaweed (leave 1/4 uncovered). The thickness of the layer of rice should be so that you can still see a little of the seaweed (do not put too much rice that you cannot see the seaweed). Gently distribute the rice for even layering. Do not press down on the rice and mush the grains of the rice. Add a few pieces of the rice grains at the top edge of the seaweed sheet, as shown in the video (this part you can press down on the rice grains since it will become our "glue" that will seal up the Kimbap roll).

Add a strip of the egg at the bottom edge of the seaweed sheet with rice. Add a small "mountain" of BulGoGi on top of the egg (the bulgogi amount should be 2x more than the other ingredients). Then at the base of the bulgogi "mountain," add a layer of spinach going across. Make sure to gently pack down the "mountain" of ingredients as you add more ingredients. Add a layer of the carrots strips at the base of the spinach. Then layer the top with the crab sticks, cucumber strips, and Korean pickled radish. Gently pack down the mountain of ingredients.

5. Rolling Up The Kimbap

Make sure the edge of the seaweed sheet with the ingredients on top is at the edge of the sushi mat. With both hands of your four fingers on top of the ingredients (gently holding the "mountain" of ingredients), place both thumbs under the edge of the sushi mat. Bring up the edge up the sushi mat and start rolling over to cover the "mountain" of ingredients. Once the edge of the mat reaches the rice on the seaweed sheet, gently squeeze the sushi mat for five seconds. Then fold over the excess part of the sushi mat over (as shown in the video) and continue rolling. Once you reach the end of the seaweed sheet, tightly roll up the kimbap roll inside the sushi mat and gently squeeze for 10 seconds.

6. Letting The Kimbap Roll Rest

Dip your fingertips in the olive oil and rub it on your fingers. Then gently coat the rolled up the seaweed of the Kimbap. With the edge part of the seaweed facing down, let the rolled-up Kimbap rest for five minutes. This resting period is important for the ingredients to have the opportunity to "get to know each other" so all the ingredients can be shaped into a roll.

7. Cutting The Kimbap

Using a serrated knife is highly recommended. Or if using a chef's knife, please make sure it is sharpened.

With the seal part of the seaweed facing down, start cutting the Kimbap with your knife, with a back and forth motion. Do not press down to cut. After about your third or fourth slice, you'll notice that your knife has built up starch from the rice. Using a wet paper towel to wipe off the start and then lightly coat the knife with some olive oil. Do not use water. Water is the enemy when cutting kimbap rolls. Water tends to quickly breakdown the seaweed and significantly increases the chances of your kimbap roll busting wide open.

8. Recycling Your Refrigerated Rubbery Kimbap

If you happen to have extra Kimbap leftover, wrap them (stacked together) in saran wrap (double or triple wrapping) and freeze them. Let it thaw overnight in the refrigerator.

OR just store in the refrigerator if you plan on eating your leftover Kimbap in two to three days.

In a nonstick frying pan (preheat on high), add 1 Tbsp of olive oil. Bring down the heat to medium-high. Lightly coat your Kimbap slices in the egg (vigorously whipped egg) and add to the frying pan. Cook on each side for good 2 minutes or until golden brown.

Prepare the soy-sauce and vinegar dipping sauce (combine the ingredients listed above) and dip your pan-fried kimbap egg patties into this dipping sauce and ENJOY! I simply love how the rice of the Kimbap gets all crusty, giving you that crunchy rice taste...YUM😋

Bon Appetite...😋😋😋

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