For this weeks ‘Friday Foods’ we look at how to make kimbap! Kimbap are similar looking to sushi, fillings wrapped into a seaweed sheet to be eaten as a light snack! Keep reading to find out how.


– 2 cups cooked rice
-2 tsp sesame oil
– 2 tsp salt
– 4 sheets dried seaweed
– 1 carrot, julienned
– 1 cucumber, julienned
– beef (bulgogi)
– 2 eggs

Step 1: Leave the cooked rice to cool. When it is almost cooled, mix with salt and sesame oil.

Step 2: Stir fry carrots and cucumber with a pinch of salt.

Step 3: Whisk eggs and then fry into a flat omelet, then cut into long strips.

Step 4: Cook beef to your liking, and cut into strips.

Step 5: Place the seaweed shiny side down, spreading 1/2 cup of cooked rice onto 2/3 of it (leave the top 1/3 bare).

Step 6: Lay down the stir fried carrot and cucumber 1/3 of the way up from the bottom of the seaweed.

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Step 7: Lay down the other fillings on top: beef and eggs. You can also add other ingredients of your preference, some popular ones being spinach, radish, fishcakes, salmon, kimchi, ham, tuna and any vegetables you like! Just make sure they are cut into small pieces so they are able to fit into the roll.

Step 8: Roll the seaweed from the bottom, pressing down to ensure the fillings don’t come out.

Step 9: Spread a tiny dab of water along the top seam of the seaweed to hold the roll together.

Step 10: Set aside and continue the same steps with the other seaweed sheets.

Step 11: Cut each roll into 7-8 pieces, so they are bite-size snacks.



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UKP writer bringing you Korean foods and Thursday 13s.