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Kimbop (Korean Sushi) Recipe

Kimbop (Korean Sushi) Recipe

Photos of Kimbop (Korean Sushi) Recipe

How To Make Kimbop (Korean Sushi)

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Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



  • 4 sheets of roasted seaweed
  • 2 cups of cooked short-grain rice
  • 2 eggs, beaten
  • 4-6 ham slices
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 4 crab sticks
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • Salt, to taste


  1. In a small bowl, combine the beaten eggs with salt. Heat a non-stick pan over medium heat and pour the egg mixture into the pan. Cook until the eggs are set and lightly browned. Remove from heat and set aside.

  2. Lay a sheet of roasted seaweed on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of cooked rice evenly on the seaweed, leaving about 1 inch of space at the top.

  3. Place a slice of ham, some julienned carrot, cucumber, crab stick, and a strip of cooked egg on top of the rice.

  4. Roll the seaweed tightly using the sushi mat or towel, applying gentle pressure to make sure it holds its shape. Moisten the top edge of the seaweed with a bit of water to seal the roll.

  5. Repeat the process with the remaining ingredients.

  6. Once all the rolls are made, brush them with sesame oil and slice them into bite-sized pieces.

  7. Serve the Kimbop with soy sauce for dipping.


  • Calories : 350kcal
  • Total Fat : 8g
  • Saturated Fat : 2g
  • Cholesterol : 84mg
  • Sodium : 980mg
  • Total Carbohydrates : 52g
  • Dietary Fiber : 3g
  • Sugar : 3g
  • Protein : 13g
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