Korean Egg Kimbap Recipe — Fluffy Rolled Omelet Wrapped in Rice & Nori
If you’ve been scrolling through food videos lately, you’ve probably stumbled across Korean Egg Kimbap. It’s the latest obsession in Korea, and trust me—it’s as tasty as it looks. Picture this: a fluffy, golden rolled omelet tucked inside warm, sesame-seasoned rice and wrapped in crisp nori.
It’s simple, satisfying, and the kind of dish that feels like a hug in every bite. Whether you’re packing it for lunch, serving it at a picnic, or just craving a cozy brunch, this recipe is about to become your go-to.
I love how easy it is to whip up, but it still looks like something you’d order at a cute Korean café. Let’s dive in!Why Korean Egg Kimbap Stands OutUnlike classic kimbap, which is stuffed with a rainbow of fillings like bulgogi, pickled radish, or fish cakes, egg kimbap keeps things minimal. The star is a soft, rolled omelet (called gyeran mari in Korean) that’s creamy and delicate in every bite. The simplicity is what makes it so special, but it’s also super versatile. Want to toss in some veggies? Go for it. Feeling cheesy? Add a slice inside the egg roll. You can make it your own, and it’s perfect for beginners who want to nail that Instagram-worthy roll without too much fuss.What You’ll NeedHere’s the lineup for a batch that serves about 4 (or 2 if you’re really hungry):
For the Egg Roll:
Crack all 12 eggs into a big bowl or a measuring cup with a spout (makes pouring easier). Add salt, pepper, and mirin if you’re using it. Toss in the diced veggies and spam (or your protein of choice) and give it a good whisk.
Heat a large non-stick skillet over medium heat and add a teaspoon of oil. Pour in about ⅓ cup of the egg mixture, swirling it to coat the pan evenly. Let it cook until it’s just half-set—soft but not runny. Starting at one edge, gently roll it up like a tiny sushi roll. Slide the roll to one side of the pan, pour in more egg mixture, and keep rolling to build layers. Aim for 2–3 layers per roll.
Once done, turn off the heat and let the egg roll rest for a minute or two. While it’s still warm, transfer it to a bamboo mat and gently shape it into a rounded log. Repeat until you’ve used up all the egg mixture. You’ll end up with a couple of thick, fluffy rolls.
Step 2: Season the Rice
In a bowl, mix the warm rice with salt, pepper, sesame seeds, and sesame oil. Use a spatula and a gentle cutting motion to keep the rice fluffy (no mushy rice here!). Cover it with a damp kitchen towel to keep it soft while you work.
Step 3: Roll It Up
Lay a sheet of nori, shiny side down, on a bamboo mat. Spread a thin, even layer of rice over the nori, leaving about 1–1.5 inches bare at the top edge. Place one of your egg rolls in the center of the rice. Now, roll it up carefully, using firm but gentle pressure to keep everything snug. The bamboo mat helps shape it perfectly.
Step 4: Slice and Serve
Brush the finished roll with a little sesame oil for that glossy shine and nutty flavor. Grab a sharp knife, lightly oil the blade (this prevents sticking), and slice the kimbap into ½–¾ inch pieces. Serve it right away for maximum freshness, or pack it into a lunchbox for later. It’s just as good at room temp!Tips to Nail It
For the Egg Roll:
- 12 large eggs (yep, it’s egg-heavy!)
- 2 red chilies or ⅓ red bell pepper, finely diced (for a mild kick)
- 4–5 green onions, chopped
- 1 small carrot, finely diced
- 6–8 oz Korean spam, diced (or swap for halal chicken/turkey sausage, sautéed mushrooms, or extra veggies)
- 1 tbsp mirin (optional, skip for halal)
- 1 tsp salt
- A pinch of black pepper
- 1 tsp cooking oil (for the pan)
- 3 cups freshly cooked short-grain rice (warm is best)
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tsp sesame seeds
- 2 tsp sesame oil (plus a little extra for brushing)
- 4 full-size nori sheets (seaweed)
Crack all 12 eggs into a big bowl or a measuring cup with a spout (makes pouring easier). Add salt, pepper, and mirin if you’re using it. Toss in the diced veggies and spam (or your protein of choice) and give it a good whisk.
Heat a large non-stick skillet over medium heat and add a teaspoon of oil. Pour in about ⅓ cup of the egg mixture, swirling it to coat the pan evenly. Let it cook until it’s just half-set—soft but not runny. Starting at one edge, gently roll it up like a tiny sushi roll. Slide the roll to one side of the pan, pour in more egg mixture, and keep rolling to build layers. Aim for 2–3 layers per roll.
Once done, turn off the heat and let the egg roll rest for a minute or two. While it’s still warm, transfer it to a bamboo mat and gently shape it into a rounded log. Repeat until you’ve used up all the egg mixture. You’ll end up with a couple of thick, fluffy rolls.
Step 2: Season the Rice
In a bowl, mix the warm rice with salt, pepper, sesame seeds, and sesame oil. Use a spatula and a gentle cutting motion to keep the rice fluffy (no mushy rice here!). Cover it with a damp kitchen towel to keep it soft while you work.
Step 3: Roll It Up
Lay a sheet of nori, shiny side down, on a bamboo mat. Spread a thin, even layer of rice over the nori, leaving about 1–1.5 inches bare at the top edge. Place one of your egg rolls in the center of the rice. Now, roll it up carefully, using firm but gentle pressure to keep everything snug. The bamboo mat helps shape it perfectly.
Step 4: Slice and Serve
Brush the finished roll with a little sesame oil for that glossy shine and nutty flavor. Grab a sharp knife, lightly oil the blade (this prevents sticking), and slice the kimbap into ½–¾ inch pieces. Serve it right away for maximum freshness, or pack it into a lunchbox for later. It’s just as good at room temp!Tips to Nail It
- Rice matters: Freshly cooked, warm short-grain rice (like sushi rice) is sticky and holds together best.
- No spam? No problem: Try sautéed mushrooms, crumbled tofu, or shredded leftover chicken for a twist.
- Cheese lovers: Slip a slice of cheddar or mozzarella into the egg roll while it’s cooking for a melty surprise.
- Keep it neat: A lightly oiled knife makes slicing clean and easy.
