Korean Kimbap


Recipe For KimBap
by Jaci Yeo

Ingredients Yields 6 rolls

  • 3 cups of cooked short or medium grain rice
  • 2  stalks of fresh spinach
  • 4 eggs, scrambled
  • 1 can of Spam
  • nori (seaweed) sheets

Seasonings to have on hand

  • soy sauce
  • mirin
  • salt
  • garlic
  • sesame oil
  • sugar
  • cooking oil


  • pair of tongs
  • bamboo rolling mat (sushi mat)
  • pair of Plastic gloves or plastic bags
  • plastic wrap
  • 2 kitchen towels (cleaned and dried)
  • apron (optional)


1)  Making the rice

We need to start with Rice! ( Sticky rice )

Rinse the rice until it runs clear. Fill the rice cooker bowl with enough water to cover the top of the rice.  The ratio is 1:2 of rice to water by volume. In other words, 1 cup of rice requires 2 cups of water. This will take about 30 minutes to cook in a rice cooker.

Spinach time!

2) While rice is being cooked you can prepare the other ingredients like washing the spinach thoroughly. Set that aside when done. Have a pot of boiling water ready to parboil the spinach and a bowl of ice to shock the spinach after you parboil it.

When parboiling the spinach it takes no more than two minutes and you can quickly use tongs to take the spinach into the ice water to stop the cooking process. Drain the spinach well.

Take a wok or a stir fry pan and heat it to a medium flame. Wait a few minutes to get the pan hot before adding cooking oil. When you feel it is hot, add some cooking oil. I like to use canola oil. Then take the drained spinach onto a cutting board and cut the stalks in half so it’s easier to stir fry in the pan.

Prepare some ingredients to stir fry into the spinach

  1. 2 Tablespoons of soy sauce
  2. 3 gloves of chopped garlic
  3. 3 tablespoons of sugar
  4. 1 Tablespoon of Mirin

Next, add the spinach into the hot frying pan and stir in soy sauce and toss, then toss in chopped garlic. After a good stir add the sugar and mirin and take it off the heat and set it aside into a bowl.

Egg time!

3) Take a small non-stick pan and get ready to make an omelet.

  1. 4 large eggs and scramble it
  2. 1 tsp of soy sauce
  3. 1 tsp of chopped garlic
  4. 1/2 tsp of sesame seed oil

Now take all the ingredients above and scramble it into the raw eggs. Make sure your non-stick pan is hot and add some cooking oil to it. Wait for a few seconds to get the oil set into the pan and then you add your eggs. Circular motion form a circle omelet and let it cook until there is no more raw egg. Then when it is cooked through you can place onto a clean cutting board. Slice the omelet into length wise sticks. Set aside for later.

Spam it!

Heat up a frying pan. Add a little cooking oil (not too much), because Spam is pretty oily in itself.

Slice up the spam and pan fry it for a few minutes on each side. Cook the entire can of spam so you can use it to make a lot of Kimbap rolls. Also cut the spam length-wise  like strips. This will make rolling kimbap easier.

Rolling our Kimbap time!

Before you start rolling your kimbap, you need to prepare your station to get everything ready for the process.

Get all the ingredients you prepared ahead of time to be inside the nori sheets. The spinach, egg and spam should all be cut and lay onto a plate ready to be picked up and used.

Get the warm sticky rice seasoned properly with the  1/4 cup of mirin, a pinch of salt,  1/4 cup of granulated sugar and 2 tsp of sesame oil, or two light squirts. Taste your rice before you adjust to the taste. You might want to adjust to your liking.

Next you can wrap your bamboo sheet with plastic wrap. It keeps the rice from getting onto the matt and keeps everything cleaner. I use it.

I do think it is important to wear a pair of  food safe plastic gloves or plastic food bags. This keeps the rice off your hands. You don’t need the water on the side to dip with your hands if you have the plastic bags on your hands. Makes life easier in my opinion.

Now you’re ready to roll away.

Lay 1 sheet of nori on the none shiny side. Grab a medium size ball of rice and spread it out onto the nori. Do your best to be delicate with your hands. You don’t want to have mushy rice. Spread enough rice onto the nori sheet but don’t over fill it because the other ingredients will take up room as well.

Next, take some spinach, lay it down closer towards you. Then line the egg and the spam together. Roll it and use the matt to hold the roll together and tighten it and then take it out of the matt and wrap it with plastic wrap to cut later. Or you can cut it right away and eat it!

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