Gimbap, also known as Korean-style sushi rolls, has become a staple in many cuisines around the world. This versatile and delicious dish can be enjoyed at any time of day, from breakfast to dinner, and even as a snack or light meal. But what makes gimbap truly special is its ability to accommodate a wide range of fillings, from classic ingredients like vegetables and meat to more adventurous options like kimchi and Spam.
In this article, we’ll take you on a culinary journey through 20 mouthwatering gimbap recipes that are perfect for every occasion. Whether you’re looking for a quick and easy meal, a healthy twist on a classic dish, or a luxurious treat for a special occasion, we’ve got you covered. From vegetarian options to meat-lovers’ delights, and even vegan and gluten-free choices, there’s something for everyone in this collection of gimbap recipes.
Classic Korean Gimbap with Spinach and Carrots
Gimbap is a popular Korean dish that’s essentially a vegetarian version of sushi, wrapped in seaweed and filled with various ingredients. This classic recipe features spinach and carrots as the main fillings, giving it a sweet and savory flavor profile.
Ingredients:
– 1 cup short-grain rice
– 1/2 cup water
– 1/4 teaspoon sesame oil
– 1 sheet of gim (dried seaweed sheets)
– 1/2 cup fresh spinach leaves
– 1/2 cup grated carrots
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions using 1/2 cup of water and 1/4 teaspoon of sesame oil.
2. Cut the gim sheets into desired sizes for wrapping.
3. In a separate pan, heat the soy sauce and sugar over low heat until dissolved. Add the spinach and carrots; cook until wilted.
4. Lay a gim sheet flat on a cutting board. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place the spinach-carrot mixture in the middle of the rice.
6. Fold the bottom half of the seaweed up over the filling, then fold in the sides and roll into a neat cylinder.
7. Repeat with remaining ingredients. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Tuna Gimbap with Gochujang Mayo
Spicy Tuna Gimbap with Gochujang Mayo Recipe
A twist on the classic Korean dish, this spicy tuna gimbap combines the flavors of gochujang mayonnaise and fresh tuna for a bold and exciting snack.
Ingredients:
- 1/2 cup cooked Japanese rice
- 1/4 cup canned tuna in water
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1 sheet of gimbap seaweed wrap
- Gochujang mayonnaise (recipe below)
Instructions:
- Mix cooked rice with tuna, gochujang paste, soy sauce, sesame oil, sugar, and red pepper flakes (if using).
- Place a sheet of gimbap seaweed wrap on a flat surface. Spread a thin layer of the tuna-rice mixture onto the center of the seaweed.
- Roll the gimbap tightly but gently, applying even pressure to form a compact roll.
- Serve with gochujang mayonnaise for dipping (recipe below).
Gochujang Mayonnaise Recipe:
- 1/2 cup mayonnaise
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
Mix all ingredients together until smooth. Store in the refrigerator for up to 3 days.
Cooking Time: 15 minutes
Vegetarian Gimbap with Avocado and Cucumber
This Korean-inspired vegetarian roll recipe combines the creaminess of avocado, freshness of cucumber, and savory flavors of vegetables. Perfect for a quick and healthy snack or meal.
Ingredients:
– 1/2 cup cooked rice (preferably day-old)
– 1/2 avocado, sliced
– 1/4 cucumber, thinly sliced
– 1/4 cup bean sprouts
– 1/4 cup shredded carrots
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 1 sheet of gimbap (rice paper) or nori seaweed
Instructions:
1. Prepare the filling ingredients by slicing the avocado, cucumber, and shredding the carrots.
2. Cook the rice according to package instructions. Allow it to cool down.
3. Lay a sheet of gimbap or nori seaweed flat on a surface.
4. Spread a thin layer of cooked rice onto the center of the sheet, leaving a 1-inch border at the top.
5. Arrange the filling ingredients in the middle of the rice.
6. Fold the top and bottom edges over the filling, then roll up the gimbap tightly.
7. Repeat with remaining ingredients.
Cooking Time: 10-15 minutes
Kimchi Gimbap with Fermented Radish
This recipe combines the bold flavors of kimchi and fermented radish with the crunch of gimbap (Korean-style rice and vegetable rolls). Perfect for a quick and easy snack or lunch.
Ingredients:
– 1 cup short-grain white rice
– 1/2 cup water
– 1/4 cup kimchi, chopped
– 1/4 cup fermented radish, thinly sliced
– 1/2 cucumber, thinly sliced
– 1/4 avocado, sliced
– 1 tablespoon sesame oil
– Salt to taste
– 1 sheet of gimbap (Korean-style rice paper)
Instructions:
1. Cook the rice according to package instructions.
2. Mix cooked rice with water and set aside.
3. Lay a sheet of gimbap on a flat surface.
4. Spread a thin layer of sesame oil on the center of the gimbap, leaving a 1-inch border at the top.
5. Arrange the chopped kimchi, fermented radish, cucumber, and avocado in the center of the gimbap, leaving some space between each ingredient.
6. Fold the bottom half of the gimbap up over the filling, then fold in the sides and roll up to form a compact shape.
7. Serve immediately.
Cooking Time: 15 minutes
Cheese and Egg Gimbap for Kids
A simple and delicious Korean-inspired snack that’s perfect for kids! This recipe combines the goodness of scrambled eggs, melted cheese, and crispy rice, all wrapped up in a soft and tasty gimbap.
Ingredients:
– 1 cup cooked white rice
– 2 eggs
– 1/4 cup shredded cheddar cheese
– 1 tablespoon sesame oil
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 sheet of nori seaweed
Instructions:
1. Cook the rice according to package instructions.
2. Scramble the eggs in a bowl and set aside.
3. Heat the sesame oil in a pan over medium heat. Add the cooked rice and stir-fry until it’s lightly toasted.
4. Add the scrambled eggs, shredded cheese, salt, and sugar to the pan. Stir-fry until the cheese is melted and the mixture is well combined.
5. Lay a sheet of nori seaweed flat on a surface. Place the egg and rice mixture in the center of the seaweed, leaving a small border at the top.
6. Roll up the gimbap tightly but gently, applying even pressure to form a compact roll.
7. Slice into bite-sized pieces and serve immediately.
Cooking Time: 15 minutes
Beef Bulgogi Gimbap with Sesame Seeds
Gimbap is a popular Korean dish that combines savory beef, crunchy vegetables, and fluffy rice in a crispy seaweed wrap. This recipe adds a nutty twist by incorporating sesame seeds for added texture and flavor.
Ingredients:
– 1/2 cup cooked rice
– 1/4 cup thinly sliced beef (bulgogi), marinated in soy sauce, sugar, garlic, and sesame oil
– 1/2 cup kimchi, chopped
– 1/4 cup cucumber, sliced
– 1/4 cup carrot, grated
– 1 sheet of dried seaweed ( gim)
– 1 tablespoon sesame seeds
– Salt to taste
Instructions:
1. Prepare the beef by slicing it thinly and marinating it in a mixture of soy sauce, sugar, garlic, and sesame oil for at least 30 minutes.
2. Cook the rice according to package instructions.
3. Lay a sheet of seaweed flat on a surface. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
4. Place slices of beef, kimchi, cucumber, and carrot in the middle of the rice.
5. Sprinkle sesame seeds on top of the filling.
6. Fold the bottom half of the seaweed up over the filling, then roll the gimbap into a tight cylinder.
7. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Seafood Gimbap with Shrimp and Crab Sticks
Get ready to delight your taste buds with this simple yet flavorful recipe, combining succulent shrimp and crab sticks with the classic Korean rice and seaweed wrap, gimbap.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup water
– 1 tablespoon sesame oil
– 1/4 teaspoon salt
– 1 sheet of gimbap seaweed (nori)
– 1/2 pound large shrimp, peeled and deveined
– 6 crab sticks, cut into small pieces
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste), optional
Instructions:
1. Prepare the rice according to package instructions.
2. In a pan, heat sesame oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. In a separate pan, add crab stick pieces and cook until heated through.
4. Lay the gimbap seaweed flat on a surface. Spread a thin layer of rice onto the seaweed, leaving a 1-inch border at the top.
5. Arrange shrimp and crab sticks on one half of the rice, then drizzle with soy sauce and Gochujang (if using).
6. Fold the other half of the seaweed over the filling to form a neat roll.
7. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 15-20 minutes
Rainbow Gimbap with Colorful Vegetables
A vibrant and nutritious twist on the classic Korean dish, Rainbow Gimbap is a must-try for anyone looking to add some color and excitement to their meals. With a variety of colorful vegetables and a flavorful sesame oil dressing, this recipe is sure to delight!
Ingredients:
– 1 sheet of gim (seaweed sheets)
– 1/2 cup cooked rice
– 1/4 cup diced carrots
– 1/4 cup diced zucchini
– 1/4 cup diced bell peppers
– 1/4 cup diced cucumber
– 1/4 cup chopped green onions
– 2 tbsp sesame oil
– Salt and pepper to taste
Instructions:
1. Prepare the gim by cutting it into desired shapes.
2. Mix cooked rice with sesame oil, salt, and pepper.
3. Arrange colorful vegetables in a strip on the gim, leaving a small border at the top.
4. Place the rice mixture along the center of the vegetables.
5. Roll the gimbap tightly but gently, applying even pressure.
6. Slice into bite-sized pieces and serve.
Cooking Time: 10-15 minutes
Spam and Egg Gimbap for a Quick Meal
Gimbap, a popular Korean dish, gets a twist with the addition of Spam and egg. This simple recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 can of Spam, sliced
– 2 eggs
– 1/2 cup of cooked white rice
– 1 sheet of gimbap (Korean-style seaweed) or nori sheets
– 1 tablespoon of soy sauce
– Salt and pepper to taste
– Optional: diced green onions, sesame seeds for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Scramble the eggs in a bowl and season with salt and pepper.
3. Lay a gimbap sheet flat and spread a thin layer of cooked rice onto it.
4. Arrange the Spam slices on top of the rice, leaving a 1-inch border at the edges.
5. Add the scrambled eggs on top of the Spam.
6. Fold the bottom edge of the gimbap up over the filling, then fold in the sides and roll up the gimbap into a neat cylinder.
7. Serve with soy sauce for dipping. Optional: garnish with diced green onions and sesame seeds.
Cooking Time: 10-12 minutes (including cooking rice)
Sweet Potato Gimbap with Honey Glaze
This sweet and savory gimbap (Korean-style sushi) combines the natural sweetness of sweet potatoes with a sticky honey glaze, wrapped in crispy rice and nori seaweed.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1/2 cup cooked white rice
– 1 sheet of nori seaweed
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat a non-stick pan with sesame oil over medium heat.
2. Add the diced sweet potatoes and cook for 3-4 minutes or until slightly caramelized.
3. Cook the white rice according to package instructions.
4. Lay the nori sheet flat and spread a thin layer of cooked rice onto it, leaving a 1-inch border at the top.
5. Arrange the sweet potato mixture in the middle of the rice.
6. Drizzle the honey glaze (mix equal parts soy sauce and honey) over the sweet potatoes.
7. Roll the gimbap using a bamboo mat or your hands to form a tight cylinder.
8. Slice into 8 equal pieces and serve warm.
Cooking Time: 15-20 minutes
Chicken Teriyaki Gimbap with Pickled Radish
Experience the harmonious balance of sweet and savory flavors in this Korean-inspired dish, featuring tender chicken, crispy gimbap, and a tangy kick from pickled radish.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese rice (short-grain)
– 1 sheet of nori seaweed
– 1/2 cucumber, sliced
– 1/2 avocado, sliced
– Pickled Radish (recipe below)
Pickled Radish:
– 2 radishes, thinly sliced
– 1/4 cup rice vinegar
– 1/4 cup sugar
– 1 tsp salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together teriyaki sauce and chicken breast. Marinate for at least 30 minutes.
3. Cook Japanese rice according to package instructions.
4. Prepare gimbap by spreading a thin layer of rice on nori seaweed sheet, leaving a 1-inch border.
5. Place marinated chicken, cucumber, and avocado slices in the center of the rice.
6. Fold the bottom half of the seaweed over the filling, then roll up tightly.
7. Bake gimbap for 10-12 minutes or until crispy.
Cooking Time: 25-30 minutes
Jumbo Gimbap with Extra Fillings
This recipe is a twist on the classic Korean dish, gimbap. With extra fillings and a jumbo size, this roll is perfect for a satisfying meal or snack.
Ingredients:
– 1 large rice sheet (available at Asian grocery stores)
– 2 tablespoons of sesame oil
– 1 cup of cooked vegetables (e.g., carrots, zucchini, bean sprouts)
– 1/2 cup of cooked beef (or chicken, pork, or tofu for alternative options)
– 1/4 cup of diced kimchi
– 1/4 cup of chopped green onions
– 1/4 cup of toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet with sesame oil over medium heat.
2. Arrange the rice sheet on a flat surface, leaving a 1-inch border around the edges.
3. Add cooked vegetables, beef, kimchi, green onions, and sesame seeds along the center of the rice sheet, leaving space at either end.
4. Fold the bottom half of the rice sheet up over the fillings, then fold in the sides and roll the gimbap tightly.
5. Cook for 2-3 minutes on each side, until crispy and golden brown.
Cooking Time: 6-8 minutes
Quinoa Gimbap for a Healthy Twist
Gimbap, a popular Korean dish, gets a nutritious makeover with quinoa instead of traditional rice. This flavorful and filling recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup pickled cucumber slices
– 1/4 cup diced carrots
– 1/4 cup diced bell peppers
– 1/4 cup chopped green onions
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 1 sheet of seaweed (dried or roasted)
Instructions:
1. Cook quinoa according to package instructions.
2. Prepare the filling by combining cucumber, carrots, bell peppers, and green onions in a bowl.
3. In a small saucepan, heat soy sauce and sesame oil over low heat.
4. Lay the seaweed sheet flat on a surface. Spread cooked quinoa evenly over the seaweed, leaving a 1-inch border at the top.
5. Add the filling mixture on top of the quinoa, leaving a small space at the bottom for easy rolling.
6. Roll the gimbap tightly and slice into individual pieces.
Cooking Time: 10-12 minutes
Tofu Gimbap with Sesame Dressing
A classic Korean-inspired dish that combines crispy tofu and savory rice, wrapped in a delicate seaweed sheet and served with a nutty sesame dressing.
Ingredients:
– 1 block of firm tofu, drained and cut into small pieces
– 1 cup of cooked white rice
– 1 tablespoon of sesame oil
– 1 tablespoon of soy sauce
– 1 teaspoon of sugar
– 1/4 teaspoon of salt
– 2 sheets of gim (dried seaweed)
– Sesame dressing ingredients: 2 tablespoons of tahini, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of honey
Instructions:
1. Preheat a non-stick pan with sesame oil over medium heat. Add tofu and cook until golden brown, about 3-4 minutes per side.
2. Prepare the filling by mixing cooked rice with soy sauce, sugar, and salt.
3. Lay a gim sheet flat and place a small amount of filling in the center.
4. Place a few pieces of tofu on top of the filling.
5. Roll up the gim tightly and repeat with remaining ingredients.
6. Mix sesame dressing ingredients together in a bowl.
7. Serve gimbap with sesame dressing for dipping.
Cooking Time: 15-20 minutes
Pork Cutlet Gimbap with Tonkatsu Sauce
This recipe combines the crispy, juicy goodness of pork cutlets with the savory flavors of Japanese tonkatsu sauce, all wrapped up in a delicious Korean-style rice and seaweed snack called gimbap.
Ingredients:
– 4 pork cutlet slices (about 1/2 inch thick)
– 1 cup cooked white rice
– 1 sheet of gim (Korean dried seaweed)
– Tonkatsu sauce (store-bought or homemade)
– 1/4 cup shredded daikon radish
– 1/4 cup sliced green onions
– Salt and pepper to taste
Instructions:
1. Prepare the pork cutlets by seasoning with salt and pepper.
2. Pan-fry the pork slices until cooked through, about 3-4 minutes per side.
3. Cut a sheet of gim into desired size for gimbap.
4. Spread a thin layer of tonkatsu sauce on the seaweed.
5. Add a slice of fried pork, some shredded daikon radish, and sliced green onions on top of the sauce.
6. Roll up the seaweed tightly to form a cylinder shape.
7. Slice in half and serve.
Cooking Time: 15-20 minutes
Lobster Gimbap for a Luxurious Treat
Elevate your snack game with this decadent Korean-inspired dish that combines succulent lobster meat with the crunch of crispy seaweed and creamy avocado. This indulgent treat is perfect for special occasions or a luxurious pick-me-up.
Ingredients:
– 1/2 cup cooked lobster meat
– 1/4 cup sushi rice
– 1/4 cup crab stick, diced
– 1/2 avocado, sliced
– 1 sheet of dried seaweed (nori)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix cooked lobster meat with diced crab stick, soy sauce, and sesame oil.
3. Lay a sheet of nori flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the lobster-crab mixture in the middle of the rice.
5. Top with sliced avocado and fold the seaweed to form a neat roll.
6. Slice into bite-sized pieces and garnish with sesame seeds and chopped green onions.
7. Serve immediately.
Cooking Time: 10-15 minutes
Gluten-Free Gimbap with Tamari Sauce
Gluten-Free Gimbap with Tamari Sauce Recipe
Summary: This recipe combines the flavors of traditional Korean gimbap (rice rolls) with a gluten-free twist, using tamari sauce as a savory and sweet condiment.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup water
– 1/4 cup brown rice vinegar
– 1/4 teaspoon salt
– 1 tablespoon sesame oil
– 1 sheet of nori seaweed
– Filling ingredients (e.g., vegetables, meat, or eggs)
– Tamari sauce (see below for recipe)
Tamari Sauce:
Ingredients:
– 1/2 cup soybeans
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 teaspoon tamari powder
– Salt to taste
Instructions:
1. Prepare the filling ingredients.
2. Cook the white rice with brown rice vinegar and salt. Let it cool.
3. Cut the nori sheet into desired sizes for wrapping.
4. Assemble the gimbap by spreading a thin layer of cooked rice onto each nori piece, leaving a 1-inch border at the top. Add your filling ingredients.
5. Roll the gimbap tightly and secure with a toothpick if needed.
6. Serve with tamari sauce.
Cooking Time: 15-20 minutes
Breakfast Gimbap with Scrambled Eggs and Bacon
Gimbap is a popular Korean dish that typically consists of rice, vegetables, and sometimes meat, wrapped in seaweed. In this recipe, we give it a breakfast twist by adding scrambled eggs and crispy bacon.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 2 eggs
– 4 slices of bacon, diced
– 1/2 cucumber, sliced
– 1/4 avocado, sliced
– 1 tablespoon soy sauce
– 1 sheet of seaweed wrap (nori)
– Salt and pepper to taste
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Cook the diced bacon in a pan until crispy. Drain on paper towels.
3. Lay the nori sheet flat on a surface. Spread a thin layer of rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange the scrambled eggs, cooked bacon, cucumber, and avocado horizontally across the middle of the rice.
5. Fold the bottom half of the seaweed up over the filling, then roll into a neat cylinder.
6. Slice in half and serve immediately.
Cooking Time: 10-12 minutes
Vegan Gimbap with Tempeh and Miso
This vegan version of the classic Korean dish, gimbap, replaces traditional ingredients with tempeh and miso for a rich and satisfying flavor profile. This easy-to-make wrap is perfect for a quick lunch or dinner.
Ingredients:
– 1/2 cup cooked tempeh
– 1/4 cup cooked brown rice
– 1/4 cup kimchi, chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon miso paste
– 1 sheet of nori seaweed
– Salt and pepper to taste
Instructions:
1. Cook the tempeh and brown rice according to package instructions.
2. In a small bowl, whisk together soy sauce, sesame oil, and miso paste.
3. Lay the nori sheet flat and spread a thin layer of the soy-miso mixture onto it.
4. Top with cooked tempeh, kimchi, and brown rice.
5. Fold the bottom half of the nori up over the filling, then fold in the sides and roll into a compact cylinder.
6. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10 minutes
Spicy Pork Gimbap with Gochugaru Flakes
Experience the bold flavors of Korea with this spicy twist on traditional gimbap, featuring crispy pork and a kick from gochugaru flakes.
Ingredients:
– 1/2 cup cooked pork (e.g., bulgogi or carnitas), diced
– 1 sheet of gim (dried seaweed)
– 1/4 cup cooked white rice
– 1 tablespoon Gochujang sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon gochugaru flakes (Korean red pepper flakes)
– 1/4 cup chopped green onions, for garnish
– Salt and black pepper, to taste
Instructions:
1. Prepare the gim by soaking it in warm water for about 30 seconds. Then, remove excess water and cut the sheet into desired sizes.
2. In a bowl, mix cooked pork with Gochujang sauce, soy sauce, and gochugaru flakes. Season with salt and black pepper to taste.
3. Lay a gim sheet flat on a work surface. Spread a thin layer of white rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the spicy pork mixture in the center of the rice.
5. Fold the bottom half of the gim up over the filling, then fold in the sides and roll into a compact cylinder.
6. Slice in half and garnish with chopped green onions.
Cooking Time: 10 minutes
Summary
Discover the versatility of gimbap, Korea’s beloved seaweed rice rolls! From classic spinach and carrot to spicy tuna and kimchi, there’s a recipe for every occasion. Explore unique flavor combinations like cheese and egg for kids, beef bulgogi with sesame seeds, and seafood with shrimp and crab sticks. Even try healthier options like quinoa or vegan versions with tempeh and miso. Whatever your taste buds crave, these 20 delicious gimbap recipes have got you covered!
