10 Reviews of Kim Bap (Korean Rice Rolls)

From: Wescott

On Feb 5, 2008

This is a great recipe. I use a teaspoon of sake and a teaspoon of mirin when I cook my eggs. The best tip for cutting Kim Bap is to keep the knife clean a wet. Between every other cut wipe the knife clean and moisten it with a little water.

From: TwinkieChica

On Feb 1, 2007

it was pretty good, but i sautéed my veggies in some olive oil. I added some odang (korean fish cake)and omitted the soy sauce. i added a little bit of sugar (sort of like sushi rice). when rolling the kimbap, i smeared a few rice pieces at the end of the wrap so it would stick to the roll.

From: Chef #617230

On Oct 16, 2007

I'm happy to see a recipe for one of my favorite Korean food. I'm Korean and have made and eaten many variations of Kim Bap in the last 30+ years. As noted on the recipe, you can vary the ingridients to your personal taste. Only issue I have is with this recipe is using "frozen spinach". I've used frozen spinach for cooking (i.e. lasagna) but for Kim Bap, you really need to use fresh ingredients. Use fresh spinach, trimmed, cleaned, blanched, and all excess water sqeezed out before seasoning. Making sure you get all the excess water out of the spinach is important if you don't want soggy Kim Bap.

From: Jaudon

On Apr 2, 2008

This is great! Kim bap is one of our favorite lunches when we go to the korean market, and it was so much fun making it at home. My BF (raised in Korea) said it was 10 stars! Thanks trc!

From: negautrunks

On Apr 18, 2004

Excellent recipe! Here's a few tips, though. Make less filling (carrots and spinach). Spread the rice relatively thinly. It will try to be thick, but don't let it. use a lot of filling in each one, don't be afraid. Also, when you roll, don't be afraid of the wrappers, make it tight, it will be easier to cut. Wet the (sharp!) knife a bit, then cut. (refrig. helps make them stiffer). Eat with dipping sauce. ^_^

From: iPriscilla

On Jun 19, 2008

It was really tasty, expecially the dark sesame part. The only flaw I found with it consists of the rice not having enough taste. I also added an extra teaspoon of sesame oil and soya sauce to the spinach, and it was delicious. Also a great thing that affects how delicious it is depends on the seaweed.

From: Soapster1980

On Aug 11, 2005

This is a real tasty treat - perfect for lunch too! Here's a simple trick that'll make 'cutting' kimbap rolls easier. Very helpful if you haven't yet mastered making a 'tight' roll. Take your finished kimbap roll, and roll it up in a piece of saram wrap (it'll naturally want to roll up snug). You should find that it's much easier now to cut into slices (though the end pieces never seem to turn out right - I just pop those in my mouth .

From: #39568

On Apr 3, 2003

I have been making this for years. My daughter loves it and so do I. I dont use spinach and radish instead, I use peeled cucumber cut into strips. I also use imitation crab legs strips. With the rice I use NISHIKI brand which can be found in Asian Stores. For the rice seasoning, I didnt use soy sauce and sesame oil, I instead used 2 tbsp sugar and dash of salt. If u like Sushi, this is one to try. Thanks for posting. Excellent recipe.

From: littleturtle

On Sep 20, 2008

This was my first try at rice rolls and I haven't mastered rolling it tight enough yet, but tasted delicious. I added a teaspoon of sake to my eggs and I couldn't find pickled yellow radish (never had it and don't know what it's like), but fresh daikon radish worked great. Wonderful combination of veggies. The frozen spinach works really well, but you have to make sure you get it squeezed out really well. The only change I would make next time is to double the soy sauce. Thanks for sharing.

From: Nikita #1

On Aug 14, 2005

I'm glad I found this recipie, even just for the name alone. I kept calling it Korean sushi, but now I know the real name. Thank you for posting this!