A Step-by-Step Guide to Assembling Delicious Egg Kimbap

Egg kimbap is a traditional Korean dish made of lightly seasoned, scrambled eggs rolled in sushi-style rice and seaweed — and it’s surprisingly simple to make! Follow these five easy steps to create your own delicious egg kimbap at home

Gather your ingredients and prepare the vegetables

To make egg kimbap, you’ll need four eggs, a dollop of sesame oil, two green onions, two thin cucumbers and a pinch of salt. The eggs should be beaten in a bowl with the sesame oil and salt, while the green onions and cucumbers can be thinly sliced and set aside. Once these ingredients are prepped, it’s time to move on to step two

Cook the egg, seaweed and other fillings

In the second step, you’ll need to cook the egg mixture, seaweed and other fillings. Take a non-stick pan, spread the egg mixture into a thin layer then cover and let it cook until set. Once set, remove from the heat and leave aside to cool before transferring onto a cutting board. On a separate small bowl, lay out all your desired fillings such as roasted seaweed, pickled radish strips or cucumbers before setting aside for assembly

Gently spread cooked rice onto a piece of saran wrap or paper towel-covered bamboo mat

Make sure to use a rice spreader for a smoother and more even spread. Arrange the filling options in the center of the rolled egg sheet and carefully roll, stopping occasionally to secure the ingredients of the roll. Then hold each side of the bamboo mat while lifting it, compressing the kimbap. Turn over the mat, remove Saran wrap or paper towel, then cut the kimbap into 5-6 pieces using a sharp knife. Serve with Kimchi or Ssamjang sauce and enjoy!

Lay out the fillings in rows atop the partially-prepared kimbap roll.

Once your egg sheet has been rolled out, be sure to lay out the fillings in even rows. This will ensure that each kimbap roll includes an even distribution of the ingredients. Popular options for filling include cooked spinach, ham, carrots, pickled radish, and of course an egg omelette. Try experimenting with fillings of your choice and discover a flavor combination you love!

Roll up the kimbap and let it sit for about 30 minutes before serving cut into bite-sized pieces

Once you’re happy with the way your fillings are laid out, start rolling up the kimbap―gently and firmly—gathering up the end of the egg sheet to form a tight cylinder. It’s important to ensure that each roll is well secured before moving on to the next one. Once rolled, let it sit for about 30 minutes in a cool location. This will allow some time for all of the flavors fuse together for an added depth of flavor. Once rested, cut each kimbap into bite-sized pieces and serve