A Singaporean Mum

Kimbap is one of those recipes that my kids never say no to. Whether it’s packed into a lunchbox, served for lunch, or enjoyed as an after-school snack, they always come back asking for more.

The only problem? Making kimbap can be quite time-consuming. With all the ingredient prep, cooking, and rolling involved, it’s not something I make as often as they would like. This time, I decided to make a big batch of 10 rolls in one go. We enjoyed some fresh, and I froze the rest for busy days when I need a quick meal that’s guaranteed to make everyone happy.

If you’re already spending the time to make kimbap, I highly recommend making extra. Your future self will thank you!

Here’s how I do it!

Ingredients (Makes 10 rolls)

Filling:

1/2 packet Korean fishcake, cut into 1 cm long strips

2 cans tuna, drained

2–3 tbsp mayonnaise (for tuna)

1/4 tsp pepper (for tuna)

6 eggs

2 packets spinach, blanched and squeezed dry

1 carrot, julienned

Base:

1 packet seaweed (10 sheets)

3 cups cooked short-grain rice

Rice seasoning mix (see below)

Rice Seasoning Mix: (traditional Kimbap uses salt and sesame oil only)

1 tbsp salt

1.5 tbsp sugar

6 tbsp white vinegar

Instructions

1. Prep the Rice

• While the rice is still warm, season with rice mix.

• Mix gently and set aside to cool slightly.

2. Make the Tuna Mayo

• In a bowl, combine the drained tuna with mayonnaise and pepper.

• Mix until creamy.

3. Cook the Eggs

• Beat 6 eggs with a pinch of salt.

• In a nonstick pan, scramble or cook as a flat omelette and slice into strips. Set aside.

4. Cook the Vegetables

• Spinach: Blanch in boiling water for 30 seconds, let coool and squeeze dry.

• Carrots: Sauté shredded carrots in a little oil over medium heat for 1–2 minutes until slightly soft.

5. Season the Rice

• Mix the freshly cooked rice with the rice seasoning mix.

• Allow it to cool slightly before assembling the kimbap.

6. Assemble the Kimbap

• Place a sheet of seaweed shiny side down on a bamboo mat or cutting board.

• Spread a thin layer of kimbap rice over ⅔ of the seaweed.

• Add strips of spinach, carrots, tuna mayo (or Korean fishcake) and egg across the center.

• Roll tightly from bottom to top using the mat. Press gently as you roll to keep it firm.

7. Slice & Serve

• Brush the roll lightly with sesame oil and slice into 1cm rounds.