Learn to Make Kimbap: an Amazing On-the-Go Meal (2024)

FAQs

What is the difference between kimbap and gimbap? ›

Sometimes referred to as Kimbap, Gimbap translates literally to 'seaweed rice' as the two main ingredients in the roll are the seaweed wrapper and the short-grain rice. One of the large flavor differences between sushi and gimbap is the use of sesame oil instead of sushi vinegar in the rice.

A nutrient-rich and balanced meal

With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

Rolled kimbap photo by Grace Lee. Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it's technically rice wrapped in seaweed with fillings, but the comparison stops there.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

However, Koreans love to add other ingredients to kimbap such as kimchi, ham, cheese and Korean BBQ. Kimbap uses more common ingredients so it can be seen as more accessible and less expensive when compared to sushi.

As you might know, it's usually not good the next day. This is partly because once you store it in the fridge, the rice becomes hard, stale, dry, and crunchy. It's not normally meant to be eaten warm, so if you microwave it or reheat it in a pan, it might turn kind of weird, mushy, or possibly fall apart.

Kimbap is super healthy and nutritious as it contains so many vegetables. What is this? If you want to make a Korean cabbage sandwich, I used my crispy cabbage pancake as the filling, which you can find here.

Bap (Korean: 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away.

Kimbap and bibimbap are both Korean dishes featuring rice. Kimbap consists of sesame-flavored rice and fillings like meat, veggies, egg, and cheese wrapped up in nori. It has a similar appearance to a sushi roll. Bibimbap is a bowl dish of hot rice, toppings like bulgogi and vegetables, and egg.

Gim (Korean: 김), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P.

What is the most delicious food in Korea? ›

Gimbap is best eaten on the day it's made, but you can keep it in the fridge and reheat either in the microwave or in a pan. Sometimes, we dip refrigerated gimbap in egg batter and pan fry.

Brown rice or long-grain rice is not as starchy as short white rice and, as a result, the roll is more challenging to make. Rice grains tend to fall out or the roll falls apart altogether, as rice grains are often used as a “glue” to keep kimbap rolls in one piece.

The fillings of kimbap are individually seasoned and cooked, making for a very interesting combination of textures and flavors. Everything is well seasoned, so kimbap is not served with any type of dipping sauce. This is what makes it so great for picnics, snacks and road trip food!

k/g, b/p, t/d are usually interchangeable when romanizing Hangeul. So kimbap and gimbap are both correct, because the true pronunciation is somewhere in the middle.