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Gimbap (Rice and Fillings Wrapped with Seaweed)

Gimbap (Rice and Fillings Wrapped with Seaweed)

Reprinted from: The Kimchi Chronicles © 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.

Gimbap (Rice and Fillings Wrapped with Seaweed)


  1. 4 sheets toasted gim or nori seaweed
    2 cups warm cooked shortgrain white rice
    1⁄2 teaspoon coarse salt
    1⁄2 teaspoon sugar
    4 teaspoons rice vinegar
    1 thin egg omelet
    sliced into ribbons
    1⁄2 cup sauteed spinach
    1 large carrot, cut into matchsticks
    A few strips pickled daikon
    4 slices American cheese
    4 slices deli ham


Lay one piece of seaweed on a sushi rolling mat or on a large piece of plastic wrap. Mix the rice with the salt, sugar, and vinegar and spread one-quarter of it in a thin layer over the entire piece of seaweed. Arrange one-quarter of the egg, spinach, carrot, and
pickled daikon, and 1 slice each of American cheese and ham evenly over the rice.

Use the mat to help you roll the gimbap into a tight cylinder.

Repeat the process with the remaining ingredients to make 3 more rolls. Use a sharp knife to slice the rolls in sushi like pieces,
dipping the blade in water before each cut.

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