Korean Kimbap Rolls Recipe | PBS Food

A traditional Korean style sushi roll made with beef, pickled daikon, carrots, seasoned spinach, imitation crab, and other delicious savory ingredients. Rolled together and cut into small pieces.


Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

Yield: Serves 4


  • 4 cups cooked short grain rice
  • 2 eggs
  • 4 long carrot strips cut lengthwise in 1/3-inch x 1/3-inch
  • 4 long pickled Damion radish strips cut lengthwise in 1/3-inch x 1/3-inch
  • 4 long imitation crab meat strips cut lengthwise in 1/3-inch x 1/3-inch
  • 1 cup blanched spinach
  • 1 tablespoon sesame oil
  • pinch of salt
  • 1 cup chopped Korean style bbq beef
  • 4 nori sheets


  1. Prepare all the ingredients before assembling rolls.
  2. Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray.  Cook the eggs until they are gently cooked all the way through.  Cut the eggs in 1/2-inch strips.
  3. Cook the carrots in salted water for 3-4 minutes until firm.
  4. Cook the spinach for 2 minutes in boiling water.  Carefully squeeze the water out of the hot spinach.  Season th spinach with 1/2 tablespoon sesame oil and a pinch of salt.
  5. To assemble the rolls, place a cup of rice on top of a piece of nori.  Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.
  6. Carefully place the filling in the center of each roll.
  7. Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little.
  8. Cut the roll into 1 inch pieces. Serve.
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