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recipe card gimbap


  • Author: Funky Asian Kitchen
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 4
  • Category: small plates, snacks
  • Cuisine: korean


  • 4 cups fresh cooked short grain rice 
  • 4 half sheets of nori/gim (½ sheet roasted seaweed)
  • 8 sticks imitation crab meat
  • 4 ounces yellow pickled radish cut into thin strips (called takuan or danmuji-use pre-cut or cut into 8 inch long strips)
  • ½ European cucumber or 2 persian cucumbers 
  • 1 bag baby spinach (about 6 ounces)
  • 3 eggs
  • 2 garlic cloves minced
  • 2 teaspoons sea salt, divided
  • 2 Tablespoons toasted sesame oil, divided
  • 2 teaspoons neutral oil 
  • roasted sesame seeds for garnish


Prepare the Rice:

  1. Place freshly cooked rice in a large shallow bowl. Sprinkle the rice with 1 teaspoon sea salt and 1 Tablespoon toasted sesame oil. Using a slight chopping motion, mix the rice, taking care not to crush the grains.
  2. Set it aside and cool to room temperature. 

Prepare the Gimbap Filling:


  1. Bring a pot of water to boil over high heat and add the spinach. Use a pair of tongs or chopsticks to submerge the spinach. Let it cook for 10 seconds and then drain it into a colander. Rinse with running water to cool down and then squeeze out excess water with your clean hands.
  2. Chop the spinach roughly.
  3. In a small bowl combine the spinach, minced garlic, ½ teaspoon sea salt, and 2 teaspoons toasted sesame oil in a bowl.
  4. Mix well by hand and set aside.


  1. Cut the cucumber in half lengthwise and then into quarters.
  2. Cut out the seeds by slicing across the top.
  3. Then cut the cucumber into thin strips and transfer to the spinach plate.


  1. Crack 3 eggs in a bowl and add a couple dashes of  sea salt. Whisk it with a fork.
  2. Heat a small 8” non-stick pan over medium heat. Add two teaspoons neutral oil to the pan. Use a paper towel to wipe off the excess so only a thin sheen of oil remains. 
  3. Add 3 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. 
  4. Cover the pan with a lid and cook the egg for 10 seconds and then take the lid off.
  5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds. 
  6. Transfer the egg crepe to a cutting board.
  7. Wipe the pan with the oily paper towel. Continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Cut it into ½ inch wide strips and place it on the plate with the other vegetables.
  8. Unwrap the crab sticks if needed and set it on the plate as well. 


  1. Place a sheet of gim/nori on a bamboo mat with the shiny side down. Evenly spread about 1 cup of prepared rice over top of it with slightly damp fingers, leaving about a 1 inch gap on the far side of the gim (away from you).
  2. Place 2 pieces of crabstick, 4-5 pieces of cucumbers, 4-5 yellow pickled radish strips, a few egg strips, and spinach in the center of the rice.
  3. Use both hands and roll the mat, while holding on to seaweed, over the fillings, so one edge of the rice reaches the other side.
  4. Hold onto the bamboo mat and press it tightly as you continue rolling. Pull the mat back as you roll so it doesn’t get caught in the roll. 
  5. Remove the finished roll from the mat and set it aside, seam side down as you finish making all of the rolls.
  6. Brush the rolls with a little sesame oil. Then cut the rolls into ¼ inch slices, wiping the knife blade with a damp towel as needed to keep your knife from getting gummy with the rice.
  7. Plate the slices, and if desired sprinkle with sesame seeds.
  8. Serve immediately.


*These rolls can be held for several hours at room temperature but taste best the day they are made. If you have leftovers, you can store them in the fridge. Gently microwave for a couple minutes to soften the rice which may harden in the fridge.

Keywords: gimbap, kimbap, korean, rice rolls, snacks, appetizers,