Korean Egg Roll Kimbap. A delicious savoury egg omelette with ham, garlic chives and carrots wrapped in sesame flavoured rice and seaweed. Perfect for breakfast, lunch, dinner or as a snack. Convenient if you already have cooked rice!
That delicious warm omelette packed with ham, garlic chives and crunchy carrots with that soft warm rice with sesame flavoured gim is to die for! It’s almost like a breakfast kimbap. It’s truly such a versatile recipe that will appease all the egg and ham lovers in your life.
If you’re not aware, Korean egg rolls are very popular and eaten as a breakfast food in Korea. So I thought why not add it to a kimbap to make it into a full meal or snack.
Korean Egg Roll Kimbap is probably one of my favourite Korean meals that can also be a snack. It’s great as a Korean picnic food when the weather will become warmer and something Koreans often make because it’s so convenient. There are many different varieties of Korean kimbap and I share a few on my blog, such as my SPICY TUNA KIMBAP, PORK BELLY KIMBAP or my FOLDED KIMBAP hack! And if you're lazy, try my DECONSTRUCTED TUNA KIMBAP BOWL!
Whenever I visit my Korean grocer, they always have the classic kimbap with crab meat or sometimes the bulgogi version. I always pick one up and it’s perfect when I am feeling hungry after an afternoon of grocery shopping.
Tips for making my Egg Roll Kimbap
- Use fresh warm rice or you may use day old rice (that has been stored in an airtight container) and reheated the microwave. Cover the rice before you begin making your omelette to keep it moist and sticky.
- Chop your ham, garlic chives and carrots very finely. This is so important to ensuring that your egg roll doesn’t fall apart.
- Add all the omelette ingredients into a large measuring cup or a cup with a lip. This will ensure a cleaner more efficient process when you pour the omelette into the hot pan.
- Use a non-stick pan. This is crucial for your egg kimbap.
- Only pour a thin layer of the omelette into the pan. This will give you a perfectly cooked omelette that will be easier for you to roll.
- As soon as you pour the omelette, spread it quickly by moving the pan around or use chopsticks to disperse the ingredients.
- Once you see that the omelette has formed a crispy edge, begin rolling.
- Use two spatulas to help you roll and flatten the omelette so the roll sticks.
- Once you’ve rolled the omelette, place the Korean egg roll into a sushi roller and mold it into a circular tube.
- Place the seaweed sheet or nori rough side up. This allows for the rice to stick better for your kimbap egg omelette.
- Use cold water to help you disperse the rice onto your seaweed sheet.
- Once you roll the kimbap, brush sesame oil all over it and onto a sharp knife. This will make the slicing process much easier.
FAQ
What is kimbap?
It’s a sesame flavoured Korean seaweed roll that contains sesame flavoured short grain rice with a variety of ingredients depending on what kind of kimbap you desire. The most classic kind is made of egg, crab meat, spinach, carrots, daikon radish, seaweed, and rice.
What is the difference between Kimbap and Gimbap?
The only difference between Kimbap and Gimbap is just the spelling. They’re the same thing.
Can you leave Kimbap out overnight?
Yes, you may leave kimbap out in an air tight container overnight but I would recommend consuming within 24 hours.
What are the ingredients of Kimbap?
There are many different types of kimbap so it’s dependent on what kind of kimbap you’re making. The classic recipe calls for egg, crab meat, spinach, carrots, daikon radish, nori, and rice. But you can easily change the ingredients up by substituting ham, spam, tuna, pork belly and more!
How do you eat Gimbap?
Gimbap is eaten at room temperature and usually consumed as a snack or as a meal.
What kind of rice for kimbap?
I would recommend using short grain Calrose rice for kimbap for it’s stickier texture.
Is kimbap a Korean sushi?
Yes to the extent of it’s shape. Japanese sushi is usually made with raw ingredients and sometimes with cooked ingredients and the rice is seasoned differently with rice wine vinegar, sushi and sesame oil. Whereas Kimbap is usually made with cooked ingredients and the rice is only seasoned with salt and sesame oil. Also kimbap rolls are brushed in sesame oil whereas sushi is not.
Other recipes you may like!
SPICY TUNA KIMBAP
PORK BELLY KIMBAP
FOLDED KIMBAP
DECONSTRUCTED TUNA KIMBAP BOWL!
For this recipe
You will need the following kimbap ingredients for my kimbap recipe:
9 eggs
½ cup garlic chives, finely diced
100 grams ham, finely diced
65 grams carrots, finely diced
⅛ teaspoon salt
1 teaspoon cooking oil
3 sheets seaweed, or nori
1.5 teaspoon sesame oil
Rice:
3 cups rice, cooked warm rice
⅛ teaspoon salt
1 teaspoon sesame oil
How to make Kimbap
Cook your rice according to packet instructions. Once cooked, season with sesame oil and salt. Keep covered and warm (but not piping hot).
In a glass pouring jar, add your eggs along with your finely chopped ham, carrots and garlic chives. Mix well.
Then in a non stick pan set over medium heat, grease it with some cooking oil and wipe any excess with a paper towel. Pour a very thin layer of the omelette mixture into the pan and quickly disperse it by rotating the pan and using your chopsticks to spread the ingredients evenly.
Allow this to cook and once the edges of the omelette lift away from the pan, gradually roll and gently flatten your egg roll with two spatulas. Giving time in between for the egg roll to stick.
Push the egg roll to the end of the pan, then fill the pan again with another thin layer of the omelette mixture. Allow this to cook until the edges lift away.
Then again gradually roll completely. Transfer to the roll to a sushi roller. Roll it tight to form a circular tube. Set aside. Repeat this process until you have 3 egg rolls.
Time to Roll:
On your sushi roller or cling film, place your seaweed sheet horizontally rough side up. Spread 1 cup of cooked seasoned rice leaving about 0.5 inch of the ends empty.
Place the egg roll near the front of the rice and begin to roll very tightly.
Once it’s rolled, set aside and allow the heat and moisture to cause for the seaweed lip to stick to the roll.
Brush the kimbap with sesame oil and onto your knife. Slice it into 8 pieces. Repeat process for remaining two rolls. Enjoy warm or at room temperature.
Give it a try!
Well I hope you give my Korean Egg Roll Kimbap a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my egg with kimbap, please share it with your family and friends or on social media!
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Take care,
Christie
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Korean Egg Roll Kimbap
Ingredients
- 9 eggs
- ½ cup garlic chives finely diced
- 100 grams ham finely diced
- 65 grams carrot finely diced
- ⅛ teaspoon salt
- 1 teaspoon vegetable oil
- 1.5 teaspoon sesame oil
- 3 sheets gim or nori
Rice:
- 3 cups cooked sushi rice
- ⅛ teaspoon salt
- 1 teaspoon sesame oil
Instructions
- Cook your rice according to packet instructions. Once cooked, season with sesame oil and salt. Keep covered and warm (but not piping hot).
- In a glass pouring jar, add your eggs along with your finely chopped ham, carrots and garlic chives. Mix well.
- Then in a non stick pan set over medium heat, grease it with some cooking oil and wipe any excess with a paper towel. Pour a very thin layer of the omelette mixture into the pan and quickly disperse it by rotating the pan and using your chopsticks to spread the ingredients evenly.
- Allow this to cook and once the edges of the omelette lift away from the pan, gradually roll and gently flatten your egg roll with two spatulas. Giving time in between for the egg roll to stick.
- Push the egg roll to the end of the pan, then fill the pan again with another thin layer of the omelette mixture. Allow this to cook until the edges lift away.
- Then again gradually roll completely. Transfer to the roll to a sushi roller. Roll it tight to form a circular tube. Set aside. Repeat this process until you have 3 egg rolls.
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Time to Roll:
- On your sushi roller or cling film, place your seaweed sheet horizontally rough side up. Spread 1 cup of cooked seasoned rice leaving about 0.5 inch of the ends empty.
- Place the egg roll near the front of the rice and begin to roll very tightly.
- Once it’s rolled, set aside and allow the heat and moisture to cause for the seaweed lip to stick to the roll.
- Brush the kimbap with sesame oil and onto your knife. Slice it into 8 pieces. Repeat process for remaining two rolls. Enjoy warm or at room temperature.
Heidi | The Frugal Girls
I loved your idea to use pork belly. That would be so tasty good!