Easy Kimbap Recipe: Simple Korean Rice Rolls That You Can’t Stop Eating!

Looking for a quick and delicious Korean dish that’s perfect for any meal? This Easy Kimbap recipe is a fantastic choice, combining the savory flavors of Spam and fluffy egg with perfectly seasoned rice wrapped in nori. The secret to mouthwatering kimbap lies in the rice – make it so tasty on its own that you’re tempted to snack on it as you go. Simple, affordable, and packed with flavor, this kimbap is sure to satisfy any craving for Korean food!

Kimbap (김밥) is a beloved Korean dish, perfect for both meals and snacks, especially when you’re on the go. Unlike sushi, kimbap rice is seasoned more prominently with sesame oil and salt, giving it a rich, nutty flavor that complements the fillings without needing any dipping sauces. Spam and egg bring a savory twist, adding protein and depth to every bite. What makes this recipe so great is how versatile it is – you can prepare it for a picnic, a quick lunch, or as a party snack. Not only does it look great, but it’s also filling and healthy, with each roll packed with satisfying flavors and textures. And here’s a tip: if you’re in a rush, kimbap holds up well in the fridge, so it’s an ideal make-ahead option!

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Recipe Details: Easy Kimbap Recipe: Simple Korean Rice Rolls That You Can’t Stop Eating!

Serving Size: Makes 5 rolls (approximately 20–25 pieces)

Ingredients:

• 5 sheets of nori (seaweed)
• 5 servings of cooked rice (approx. 750g / 5 cups)
• 1 tsp salt
• 1 tbsp sesame seeds
• 2 tbsp sesame oil, plus extra for drizzling
• 6 large eggs
• 1 can Spam (about 340g / 12 oz)
• Optional garnish: additional sesame seeds for topping

Instructions:

1. Season the Rice:
• Place the cooked rice in a large mixing bowl. Add 1 tsp salt, 1 tbsp sesame seeds, and 2 tbsp sesame oil. Mix until the rice is well-seasoned. It should be flavorful enough to eat on its own – this step is key to delicious kimbap.
2. Prepare the Egg (Gyeran Mari Style):
• Crack the eggs into a bowl and whisk until smooth. Heat a lightly oiled pan over medium-low heat, pour in a thin layer of the egg mixture, and let it set slightly.
• Start rolling the egg from one side to the other until it reaches the opposite edge, then push the rolled egg to one side of the pan.
• Pour a bit more egg mixture into the empty side of the pan, lifting the rolled egg slightly to allow the new layer to flow underneath. Once set, continue rolling until all the egg mixture is used.
• Once the gyeran mari is fully cooked, remove from the pan and let it cool slightly before slicing it into 5 even pieces.
3. Prepare the Spam:
• Slice the Spam into 10 thin pieces. In a heated pan, cook the Spam until golden brown on each side, about 2–3 minutes per side. Set aside.
4. Assemble the Kimbap:
• Lay a sheet of nori shiny side down on a bamboo mat or flat surface. Spread a thin layer of seasoned rice over 2/3 of the nori sheet, leaving a 1-inch (2.5 cm) border at the top. Place 2 pieces of Spam and a slice of egg on the rice layer.
• Begin rolling the kimbap from the bottom, gently but firmly pressing as you roll to keep it tight. Seal the roll by dabbing the edge of the nori with a little water or a small amount of rice.
5. Finish and Slice:
• Lightly drizzle sesame oil over the rolled kimbap and rub it evenly over the surface for added flavor and shine. Using a sharp knife, slice the roll into 5–6 pieces. Repeat with the remaining ingredients.
6. Serve:
• Arrange on a platter, sprinkle with extra sesame seeds if desired, and serve with ketchup or your favorite dipping sauce if you like!

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Tips for the Dish:

• Ingredient Substitutions: For a vegetarian version, swap out Spam with grilled tofu or mushrooms. Add pickled radish or cucumber strips for an extra crunch and a burst of freshness.
• Make-Ahead and Storage: Kimbap can be prepared in advance and stored in the fridge for 1–2 days. For best results, wrap tightly to prevent the rice from drying out.
• Freezing Tips: If you plan to freeze kimbap, avoid adding fillings with high moisture content, as they may become soggy when defrosted. Simply thaw in the fridge and pan-fry lightly to warm it up.

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Wrap-Up:

This easy kimbap recipe is a great way to bring the flavors of Korea to your table without the hassle. With seasoned rice, savory Spam, and fluffy egg wrapped in nori, it’s a treat that’s hard to resist. Whether you’re new to Korean cooking or just need a quick snack idea, this kimbap is sure to become a favorite. Try it out, and let us know in the comments how it turned out or if you have any unique variations to share!

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Keywords: Easy kimbap recipe, homemade kimbap, Korean rice rolls, simple kimbap with spam

키워드: 쉬운 김밥 레시피, 집에서 만드는 김밥, 간단한 스팸 김밥, 한국식 김밥