A Note on This Recipe

Kimbap is a Korean rice roll — similar in appearance to a sushi roll but quite different in taste, with seasoned rice, cooked fillings, and a well-balanced flavor where every ingredient plays a role.

This version keeps it simple with egg, carrot, and spinach, which are among the most classic kimbap fillings. Traditional kimbap usually includes multiple proteins like ham, fishcake, and crab sticks alongside a thick sliced egg omelet — here, the egg is the star, so it’s rolled individually into neat logs that run through each slice and make every bite satisfying. The fillings can all be prepped ahead of time, making this a great grab-and-go breakfast or lunch. Don’t skip the pickled radish if you can find it — that tangy crunch is what pulls everything together.

How to Make It

Eggs

Whisk the eggs with soy sauce, mirin (optional), and salt until smooth and slightly frothy.

Heat a lightly oiled pan over medium heat and pour in half of the egg mixture, swirling to create a thin layer. Cook until set on the bottom but still moist on top, then gently roll into a narrow log.

Repeat with the remaining egg mixture to make two rolled omelets.

Carrot

In the same pan, heat a drizzle of oil over medium-high. Add shredded carrots, toss to coat, and season with salt and a touch of soy sauce.

Cook until softened and finish with a few drops of sesame oil.

Spinach

Add another drizzle of oil to the pan and cook the baby spinach over medium-high, stirring to coat in oil.

Season with salt and a touch of soy sauce and cook until wilted. Finish with a few drops of sesame oil.

Season the Rice

In a bowl, combine the cooked rice (lukewarm, not hot) with salt and sesame oil. Mix gently to separate the grains and evenly season the rice.

Assemble the Kimbap

Place a sheet of seaweed shiny side down on a rolling mat. Spread a thin, even layer of rice over the seaweed, leaving about 1 inch of space at the top — too much rice makes the roll hard to close and dense when sliced.

Arrange the rolled egg, carrots, and spinach across the center. Roll tightly using the mat, sealing the edge with a little water or a few grains of rice. Lightly brush the roll with sesame oil and sprinkle with sesame seeds.

Slice and Serve

To slice, use a sharp knife and wipe the blade with a damp cloth between each cut — this keeps the pieces clean and prevents the rice from tearing.

Breakfast for One