Kimchi Kimbap

Kimchi kimbap is some real Korean home cooking for me. The original recipe more people are familiar with is colorful and has lot of ingredients, which means it takes a lot more time to assemble.

This version is made for a quick meal that uses the sour, delicious, umami infused kimchi that's been fermenting for a while in the fridge. I add the green onions for color, but really you could even leave that out. I also don't use a dipping sauce, which is why I flavor the rice. I know these rolls look like Japanese sushi, but there is no wasabi in sight when I make my Korean kimbap. 

Even though these could be made to look formal when uniformed on a platter, I usually just eat these while I'm making them right off the chopping board. No chopsticks, just hands as utensils. All comfort without the regretful feeling of a gut bomb. 


Kimchi Kimbap

Makes 4 large rolls

4  cups asian sticky rice
1 1/2 cups chopped sour kimchi (fermented at least one month)
4 seaweed sheets
6 green onion tops
2 TBSP sesame oil
2 TBSP sesame seeds
1 TBSP rice wine vinegar
1 TBSP salt


  1. Cut the bottom white part of the green onions off. Rough chop the onions to 1/2 inch pieces. Chop the kimchi into small pieces, no larger than 1/2 inch. 
  2. Cool the cooked rice to room temperature. Add in the sesame oil, sesame seeds, rice wine vinegar, and salt. Mix together. 
  3. Lay the seaweed sheet shiny sound down on a sushi rolling mat. Spread out about a cup of the flavored rice on the sheet, leaving 1/2 an inch of room on the top. Lay green onions close to the bottom of the sheet, then top with kimchi.
  4. To roll, bring the bottom of the sheet over the kimchi with the mat. Gently squeeze and repeat until you close the end of the roll. If the end doesn't stick, add a little water or kimchi juice on top to secure it closed. 
  5. Take a clean knife and cut about 7 pieces, two of the pieces being the ends.

- The salt amount might seem like a lot, but I'm not using a dipping sauce to flavor the roll.