I don’t know what it is but Gimbap (or Kimbap) is one of those things that taste better when made at home. I’m also not going to deny that it’s one of those things that take forever to make. Each ingredient is prepared separately and rolled together so it’s a little bit more involved. There are many variations of gimbap that you can make. I just love making the classic version with all the base ingredients inside and I can pick and choose the main protein ingredient. 

I had my share of practice making gimbap recently and realized that it’s nearly impossible to write a comprehensive one-page recipe on it so I decided to create a Gimbap Methodology chart that I can reference every time I make them. I would love to try the Yubu (Tofu) or Samgyeopsal (Pork Belly) Ssam gimbap soon. 

Watch the full Youtube video and download the Gimbap Methodology chart (PDF) below.