I love this recipe because it combines fresh vegetables, savory Spam, seasoned fish cakes, and fluffy rice into convenient bite-sized rolls. I find it satisfying, portable, and ideal for meal prep. The vibrant ingredients create a beautiful presentation, and I can easily adjust the fillings to suit my preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups short grain or sushi rice
1 tablespoon neutral oil, divided, plus more
3 cups packed baby spinach
2 large eggs
1 1/4 teaspoons kosher salt, divided
1 large carrot, peeled and julienned
6 ounces Spam
1 tablespoon gochujang
3 ounces flat fish cakes, cut into 1/2-inch strips
2 teaspoons oligodang syrup
2 teaspoons reduced-sodium soy sauce
1 tablespoon sesame oil, plus more for brushing
6 nori wraps
1 (8-ounce) container pickled yellow radish and braised burdock root
Directions
I cook the rice according to the package instructions and let it cool slightly.
I blanch the spinach in boiling water for about 30 seconds, drain it, squeeze out the excess moisture, and season it with a small amount of salt and sesame oil.
I whisk the eggs with a pinch of salt and cook them in a lightly oiled skillet to form a thin omelet. I let it cool and slice it into strips.
I heat a little oil in a skillet and sauté the carrots until slightly softened, then season lightly with salt.
I slice the Spam into strips and cook it until lightly browned. I brush or toss it with gochujang for extra flavor.
I sauté the fish cake strips with the oligodang syrup and soy sauce until heated through and lightly glazed.
I season the cooked rice with the remaining salt and sesame oil, mixing gently until evenly combined.
I place a sheet of nori on a bamboo rolling mat with the shiny side facing down.
I spread a thin layer of rice over most of the nori, leaving a small border at the top.
I arrange spinach, egg strips, carrots, Spam, fish cakes, pickled radish, and burdock root across the center of the rice.
I roll the kimbap tightly using the mat, sealing the edge with a little water if needed.
I brush the outside of the roll lightly with sesame oil.
I repeat with the remaining ingredients.
I slice each roll into bite-sized pieces and serve.
Servings and Timing
Servings: 6
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Variations
I sometimes replace Spam with grilled beef, cooked chicken, or tofu for a different flavor profile. When I want extra crunch, I add cucumber strips. I also enjoy including sautéed mushrooms or kimchi for additional depth and texture. For a vegetarian version, I simply omit the meat and fish cakes and add more vegetables.
Storage/Reheating
I store leftover kimbap in an airtight container in the refrigerator for up to 2 days. I find that kimbap tastes best on the day it is made, but leftovers can still be enjoyable. If the rice becomes firm, I lightly pan-fry the slices with a little oil until warmed through. I avoid microwaving for too long because it can affect the texture of the nori.
FAQs
What type of rice works best for kimbap?
I always use short-grain or sushi rice because it becomes sticky enough to hold the rolls together.
Can I make kimbap ahead of time?
Yes, I can prepare it several hours ahead and keep it refrigerated until serving.
Do I need a bamboo rolling mat?
I find a bamboo mat helpful for tight, even rolls, but I can also roll kimbap carefully by hand if needed.
Can I freeze kimbap?
I do not recommend freezing because the rice and vegetables can lose their texture after thawing.
What can I serve with kimbap?
I like serving it with kimchi, Korean side dishes, soup, or a simple dipping sauce for a complete meal.
Conclusion
Kimbap is one of my favorite Korean dishes because it combines wholesome ingredients, vibrant colors, and delicious flavors in every bite. I appreciate how versatile it is and how easily I can adapt the fillings to suit different tastes. Whether I prepare it for a picnic, lunch, or family meal, it always makes an impressive and satisfying addition to the table.
Authentic Kimbap made with seasoned rice, vegetables, eggs, spam, fish cakes, and pickled radish wrapped in nori. A delicious Korean rice roll perfect for lunch, picnics, and meal prep.
Author:Sarah
Prep Time:1 hour 10 minutes
Cook Time:30 minutes
Total Time:1 hour 40 minutes
Yield:6 servings
Category:Main Course
Method:Rolling
Cuisine:Korean
Ingredients
1½ cups short-grain or sushi rice
1 tbsp neutral oil, divided, plus more as needed
3 cups packed baby spinach
2 large eggs
1¼ tsp kosher salt, divided
1 large carrot, peeled and julienned
6 oz Spam, cut into strips
1 tbsp gochujang
3 oz flat fish cakes, cut into ½-inch strips
2 tsp oligodang syrup (or corn syrup)
2 tsp reduced-sodium soy sauce
1 tbsp sesame oil, plus more for brushing
6 nori wraps
1 (8-oz.) container pickled yellow radish and braised burdock root
Instructions
Rinse the rice several times until the water runs clear. Cook according to package directions. Let cool slightly and season with 1 tablespoon sesame oil and ½ teaspoon kosher salt. Mix gently and set aside.
Bring a pot of water to a boil. Blanch spinach for 30 seconds, then transfer to ice water. Squeeze out excess moisture and season lightly with a pinch of salt and a few drops of sesame oil.
Beat the eggs with ¼ teaspoon salt. Heat a lightly oiled skillet over medium heat and cook into a thin omelet. Let cool, then slice into thin strips.
Heat ½ tablespoon neutral oil in a skillet. Sauté carrots with a pinch of salt for 2–3 minutes until slightly tender. Remove and set aside.
In the same skillet, cook Spam strips until lightly browned. Add gochujang and toss until evenly coated. Remove from heat.
Add the fish cakes to the skillet and stir-fry with soy sauce and oligodang syrup for 2–3 minutes until glazed.
Place a sheet of nori shiny-side down on a bamboo rolling mat. Spread about ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top.
Arrange spinach, egg strips, carrots, Spam, fish cakes, pickled yellow radish, and burdock root across the center of the rice.
Using the bamboo mat, tightly roll the kimbap away from you, sealing the edge with a few grains of rice if needed.
Repeat with remaining ingredients and nori sheets.
Lightly brush the outside of each roll with sesame oil.
Slice each roll into bite-sized pieces with a sharp knife and serve.
Notes
Wet your fingers with water when handling rice to prevent sticking.
Clean the knife between cuts for neat slices.
Traditional kimbap is best enjoyed the same day it is made.
Substitute Spam with beef bulgogi, tuna, tofu, or extra vegetables if preferred.
