Recipe

Hearty Kimbap Recipe

Spiced, aromatic Korean rice rolls packed with savory beef, sesame-kissed rice, crisp veggies, and a punchy gochujang mayo for dipping.

By Matt Campbell

•

4.8

Sliced kimbap rolls on a wooden board with a small bowl of spicy dipping sauce and sesame seeds scattered nearby

Jump to Recipe

Kimbap is the food I make when I want something that feels like a treat but still counts as a real meal. It is snacky and portable, but it can absolutely be hearty if you load it up with bold filling and season the rice like you mean it.

This version leans into warm aromatics: ginger, garlic, toasted sesame oil, and a little gochujang heat. The rice is seasoned, the beef is glossy and savory, and the veggies keep everything crisp so each bite hits that perfect balance of cozy and bright.

A chef's knife slicing a kimbap roll into even rounds on a cutting board

Why It Works

Big flavor without hard-to-find ingredients: gochujang, soy sauce, sesame oil, and rice vinegar do the heavy lifting.
Texture that stays interesting: tender beef, crunchy carrots and cucumber, and that clean snap of toasted seaweed.
Meal prep friendly: cook the beef and veggies ahead, then roll when you are ready.
No soggy roll panic: a few small tricks keep the rice fluffy and the seaweed pleasantly chewy, not wet.

Pairs Well With

Quick Sesame Cucumber Salad
Kimchi Fried Rice
Soy Garlic Edamame
Simple Ginger Broth Soup

Storage Tips

Kimbap is best the day it is rolled, but you can still save leftovers without ending up with dry rice.

Food safety note

Because this has beef and egg, do not leave kimbap at room temperature for more than 2 hours (1 hour if it is very hot out).

Fridge (best within 24 hours)

Wrap whole rolls tightly in plastic wrap, then put them in an airtight container.
Store sliced pieces in a single layer if possible, with a piece of parchment between layers.

How to revive cold kimbap

Room temp: Let it sit 15 to 20 minutes before eating so the rice softens.
Quick pan warm: Lightly oil a nonstick skillet and warm slices 30 to 60 seconds per side. This makes the edges a little crisp, which I fully support.
Microwave option: Cover with a barely damp paper towel and heat in 10 second bursts until the rice is no longer stiff.

Freezing

I do not recommend freezing fully rolled kimbap. The rice texture takes a hit and the veggies weep. If you want a freezer-friendly plan, freeze the cooked beef filling only.

Common Questions

Is kimbap the same as sushi?

They are cousins, not twins. Kimbap is typically seasoned with sesame oil and salt, and the fillings are usually cooked or pickled. Sushi rice is seasoned with vinegar and sugar, and sushi often features raw fish. Both are delicious. Different vibes.

Do I have to use gimbap seaweed (gim)?

Toasted seaweed sheets labeled gim or nori both work. Gim can be a little more toasted and fragrant depending on the brand, which is perfect here.

What if I do not have a bamboo mat?

You can still roll it. Use a clean kitchen towel covered with plastic wrap, then roll firmly and evenly. A mat makes it easier, but it is not required.

How do I keep the roll from bursting?

Do not overfill, and leave a 1 inch border at the top of the seaweed so it can seal. Also, spread rice in a thin, even layer. Thick rice is the most common culprit.

Can I make this vegetarian?

Yes. Swap the beef for pan-fried tofu, sautéed mushrooms, or extra egg strips. Season the filling boldly so it still feels hearty.

Is there a more classic add-in?

Totally. If you want a more traditional kimbap vibe, add a strip of danmuji (pickled yellow radish) to each roll. It brings sweetness, crunch, and that signature tang.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bamboo sushi mat (optional but helpful)
Small saucepan with lid (for rice)
Large skillet (for beef and veggies)
Sharp knife
Cutting board
Small bowl (for dipping sauce)

The first time I tried making kimbap at home, I treated it like a precision project. Measured everything. Overthought everything. And then I rolled it like I was afraid of hurting its feelings. The result was a sad, loose burrito that fell apart the second I looked at it.

Now I make kimbap the way I actually cook: taste as I go, season with confidence, and roll it like I mean it. This spiced, aromatic version is my favorite because it feels like a full meal in your hand, especially when the beef is warm and the rice smells like sesame.

Hearty Kimbap Recipe

(4.8 Reviews)

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Servings 4 (about 6 to 8 rolls total)

Ingredients

For the rice

2 cups short-grain rice (sushi rice), rinsed well
2 1/4 cups water (or use your rice package directions if your brand differs)
2 tsp toasted sesame oil
1 tsp fine sea salt, plus more to taste
1 tbsp toasted sesame seeds

For the spiced beef filling

1 lb ground beef (or thinly sliced ribeye or sirloin)
2 cloves garlic, finely grated or minced
1 tbsp fresh ginger, finely grated
3 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tsp neutral oil (avocado or canola), for the pan
2 scallions, thinly sliced

For the veggies and egg

3 large eggs
Pinch of salt
1 large carrot, cut into matchsticks
1 cucumber, cut into matchsticks (seeded if very watery)
2 cups baby spinach
1 tsp sesame oil (for spinach)
Salt, to taste
Optional: danmuji (Korean pickled yellow radish), cut into long strips

For rolling and serving

6 to 8 toasted seaweed sheets (gim or nori)
Extra toasted sesame oil, for brushing
Optional dipping sauce: 3 tbsp mayonnaise + 1 tbsp gochujang + 1 tsp rice vinegar + 1 tsp honey

Instructions

Cook the rice. Add rinsed rice and water to a saucepan. Bring to a gentle boil, then cover and reduce heat to low for 15 minutes. Turn off heat and let it steam, covered, for 10 minutes. (If your rice brand calls for a different water ratio or cook time, follow the package directions.) Fluff, then season with sesame oil, salt, and sesame seeds. Taste and adjust salt lightly, especially since the fillings and seaweed bring salt too. Spread on a sheet pan or wide bowl to cool until warm, not hot.
Make the spiced beef. In a bowl, mix garlic, ginger, soy sauce, sugar, gochujang, rice vinegar, and sesame oil. Heat a skillet over medium-high with neutral oil.

If using ground beef: Add beef and cook, breaking it up, until browned. Pour in the sauce and simmer 1 to 2 minutes until glossy and not watery.

If using thinly sliced beef: Sear the beef quickly in the hot pan until mostly cooked, 1 to 2 minutes, then pour in the sauce and toss 30 to 60 seconds until glossy. (Do not overcook it or it gets chewy.)

Stir in scallions and let it cool slightly.
Cook the egg strips. Beat eggs with a pinch of salt. In a lightly oiled nonstick pan over medium-low, cook into a thin omelet. Slide out, cool, then slice into thin strips.
Prep the veggies. Quickly sauté carrot matchsticks in a dry or lightly oiled pan for 1 to 2 minutes until just softened but still crisp. Blanch spinach in boiling water for 10 seconds, then rinse under cold water to stop the cooking and keep it bright. Drain and squeeze dry, then toss with 1 tsp sesame oil and a pinch of salt. Keep cucumber raw for crunch.
Set up your rolling station. Place a seaweed sheet shiny side down on a bamboo mat (or on a towel lined with plastic wrap). Have a small bowl of water nearby for your fingers.
Spread the rice. With damp fingers, press a thin, even layer of rice over about 3/4 of the seaweed, leaving a 1 inch border at the top edge.
Fill it like you mean it. Lay a line of beef, egg, carrot, cucumber, and spinach across the center. If using danmuji, add a strip now. Keep fillings compact so the roll stays tight.
Roll and seal. Lift the mat and roll forward firmly, tucking fillings in as you go. Give it one last gentle squeeze to tighten. The bare seaweed edge will seal itself, or you can dab a little water on it if needed.
Brush and slice. Brush the outside lightly with sesame oil. Let the roll sit 1 minute, then slice with a sharp knife. Wipe the blade with a damp towel between cuts, and if the rice is clingy, rub a tiny bit of sesame oil on the knife.
Serve. Eat as-is, or mix the optional gochujang mayo and dip. If you want extra heat, add a tiny swipe of gochujang on the beef line before rolling.

A platter of sliced kimbap arranged in neat rows with a small bowl of dipping sauce

Nutrition information is estimated.

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