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Classic Kimchi Gimbap

Classic Kimchi Gimbap

15 min
Prep Time

25 min
Cooking Time

40 min
Total Time



  • 2 cups of rice
  • 2 large eggs, beaten
  • 3 medium carrots, cut into long strips
  • 4 sticks of yellow radish pickle, cut into long strips
  • 12 strips of burdock root, seasoned
  • 2 cups of spinach, boiled
  • 2 sticks of imitation crab (or any other meat option)
  • 6 sheets of nori (seaweed)
  • 1 cup Classic Kimchi
  • 2 tbsp. sesame oil
  • Salt and pepper, to taste


  • Cook rice according to packing. Boil spinach on stove until tender. Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add salt and 1/2 tbsp. sesame oil then mix them well.

  • Pre-heat a pan on stove. Add cooking oil and spread it around the pan. Add the beaten egg and cook both sides well until it forms an omelette. Cut into long strips.

  • Place the cooked rice into a mixing bowl then add 1/2 tbsp. sesame oil and salt to taste. Mix well. Place one dried seaweed sheet on a mat for rolling. Put the rice on the seaweed sheet then spread it evenly. Leave a 2 inch gap on the side.

  • Place one strip of filling ingredients, meat or meat substitute, and Classic Kimchi on rice. Roll the seaweed. Slice into bite sized even pieces.

  • Enjoy!


Change up the flavor of these Korean style sushi rolls by using your favorite vegetables and sushi ingredients paired with Classic Kimchi!

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