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What Is Gyeran Kimbap (Korean Egg Kimbap)?
‘Gyeran kimbap’ (계란김밥), known as egg kimbap, egg roll kimbap, and/or rolled egg kimbap in English, is a popular quick and easy Korean lunch box or quick bite recipe. The term ‘gyeran’ (계란) means ‘egg’. Then, ‘kimbap’ (김밥) refers to a Korean dish made from cooked rice, vegetables, optional cooked seafood, meat, or tofu. These ingredients are rolled in gim (dried seaweed sheets) and sliced into bite-sized pieces.
Not only is this recipe quick and easy to make, but it fills you up as it is packed full of protein! I recommend serving this with rice and vegetables if you make a lunch box!
Note: People often refer to kimbap as ‘Korean sushi’. While they look similar, these two dishes couldn’t be more different. While Japanese sushi uses raw fish and vinegared rice, Korean kimbap uses cooked protein and sesame oil mixed rice. You can learn all about the differences in my article discussing this topic.
Korean Egg Kimbap Ingredient List:
Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:
- Eggs
- Green onions
- Carrots
- SPAM or other pre-made meat
- Carrots
- Salt
- Cooking Oil
- Rice
- Toasted Sesame Seeds (Learn about this ingredient here)
- Dried Seaweed (Learn about this ingredient here)
- Sesame Oil (Learn about this ingredient here)
Gyeran Kimbap Trips and Tricks:
Here, I list some helpful tips & tricks to help you make this easy gyeran kimbap recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help!
Excitingly, this recipe follows the same steps as my gyeran mari (Korean rolled eggs) recipe. Once you make the egg rolls, you roll them in rice and dried seaweed! Learn all about gyeran mari here!
Making the Egg Roll:
- When making gyeran kimbap, I like to whisk eggs before pressing them through a fine mesh sieve. While the sieve step is not necessary, it makes a smoother, creamier finish to the eggs.
- Then, once through a sieve, I combine the eggs with the finely chopped other ingredients. My favorite combination is green onions, carrots, and SPAM. You can add other ingredients such as Korean pepper, bell peppers, onions, etc. Some people enjoy it with crab sticks!
- Because of how many egg rolls I eat, I bought a Japanese tamagoyaki pan. Tamagoyaki is the Japanese version of these egg rolls. The pan is rectangular, making it easier to prepare a perfectly rolled egg. If you do not have one of these pans, use a regular frying pan and cut off the uneven ends.
- The key to making Korean rolled eggs is patience! You pour and roll the eggs in phases until you finish your egg batter.
Making the Kimbap Roll:
- Once you finish rolling the eggs, set them aside while you prepare your rice. Using cooked short-grain rice, mix in salt, sesame seeds, and sesame oil.
- Then, spread the seasoned rice onto a dried seaweed sheet, leaving about 1 to 1.5 inches of space at the end farthest from you.
- To prevent the rice from sticking to your fingers, lightly dip your fingertips in water as you spread the rice.
- Add the egg roll to the center of the seaweed sheet. Roll the rice-covered seaweed sheet over the egg and press everything together with even pressure. You can use a kimbap or sushi rolling mat if it makes it easier.
- Brush sesame oil over the seam of the egg kimbap to help seal everything together.
- I recommend brushing sesame oil over your knife before slicing the rolled kimbap. This helps prevent the interior ingredients (such as rice) from sticking to the knife as you slice.
Gyeran Kimbap (Egg Kimbap) Frequently Asked Questions:
Now that we learned about some tips & tricks, I want to answer some questions you may have about gyeran kimbap. If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].
Is This Recipe Vegetarian or Vegan?
Unfortunately, this recipe is not vegan. The main ingredients for this recipe are egg and SPAM (pre-cooked and canned meat). Therefore, it cannot be made vegan.
To make it vegetarian, you can omit the pre-made meat in this dish.
Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)
Before listing all the major allergens, I want to state that all my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.
This recipe does not contain 7 of the 9 major allergens. It does not contain:
- Peanuts
- Tree Nuts
- Milk (Dairy)
- Wheat (Gluten)
- Fish
- Crustacean Shellfish
- Soybean
This recipe does contain 2 of the 9 major allergens. It can potentially contain:
- Eggs
- Sesame
Note: You should check your pre-made meat (such as SPAM) to ensure it does not contain any allergens if you have an allergy.
Allergy Substitutions or Omissions:
For those with an egg allergy:
Unfortunately, the main ingredient of this dish is egg. If you have an egg allergy, I recommend avoiding this recipe altogether.
For those with a sesame allergy:
If you have a sesame allergy, you can omit the toasted sesame seeds! For this recipe, toasted sesame seeds are used as a finisher to add a nutty flavor to this dish.
For this recipe, toasted sesame oil is used as a finisher to add a nutty flavor, stick the dried seaweed together, and help cut the kimbap slices. You can use other types of oil as a nutty finisher instead. My favorite substitute is Korean perilla oil.
Important note: If you have a sesame allergy, check with your doctor before using perilla oil.
Can You Make Korean Egg Kimbap in Advance?
Gyeran Kimbap is best consumed the day they are made.
Once refrigerated overnight, the rice hardens making it unappetizing to eat.
How Long Can You Keep Gyeran Kimbap?
If you have leftover gyeran kimbap slices, place the kimbap in an airtight container and store it in the refrigerator.
Once refrigerated, you can keep this egg kimbap chilled for two to three days. Unfortunately, once refrigerated, the rice in the kimbap will harden. To deal with this, you can dip the kimbap slices into whisked eggs and fry them in a skillet. The rice will soften as they cook. This is known as kimbap jeon, aka kimbap pancakes. It’s a great way to reheat kimbap without the dish losing its form.
Where Can I Buy the Ingredients for This Recipe?
Excitingly, you can buy all the necessary ingredients for this recipe at your local well-stocked grocery store!
You can also go shopping at your local Korean grocery stores (such as H-Mart) or order online for these items to be delivered.
Where to Buy Korean Ingredients Online?
Nowadays, there are many online options when ordering Korean food online. These websites are not limited to but include:
- Amazon
- H-mart
- Hanpoom
- Wooltari
- Seoul Mills
I Hope You Enjoyed Learning How to Make This Gyeran Kimbap (Korean Egg Kimbap) Recipe!
In the end, I hope you enjoyed learning how to make this gyeran kimbap recipe. If so, let me know in the comment section!
If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.
Further Carving A Journey Recipes:
- Gyeran Mari Recipe (Korean Egg Roll)
- Kimchi Deviled Eggs Recipe
- Gyeranjjim (Korean Steamed Eggs)
- Gyeran Bap (Korean Egg Rice)
- Korean Egg Soup (Gyeran Guk)
If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Once again, let me know if you try making this gyeran kimbap recipe. Thank you so much for stopping by!
Egg Kimbap Recipe (Gyeran Kimbap)
2
Kimbap Rolls28
minutes13
minutesIngredients
- For the Egg Roll
6 Large Eggs
6 oz SPAM, Finely Chopped
1 Medium Carrot, Finely Chopped
1 Green Onion, Finely Chopped
Salt, to taste
Cooking Oil
- For the Kimbap
1.5 Cups Freshly Cooked Rice
1/8 TSP Salt
1 TSP Toasted Sesame Seeds
1 TSP Sesame Oil, Plus More to Brush on the Kimbap Roll
2 Gim/Nori (Dried Seaweed Sheets)
Directions
- Making Egg Rolls
- Finely chop the green onions, carrot, and SPAM.
- Crack and beat the eggs in a bowl with a fork or a pair of chopsticks until the yolks and whites are well blended. Then, press and whisk the eggs through a fine mesh sieve to make them smoother.
- Stir in salt to taste.* Then, stir in your green onions, carrots, and SPAM.
- Heat an 8.5” square or 9” round skillet over medium-high heat. Then, add the oil and wipe with a paper towel to apply the oil as thinly as possible.
- When the skillet is hot, pour 1/8 of your egg mixture and scramble it. Then, push the scrambled eggs toward a side that is closer to you. That way, you will have room to roll the eggs.
- Add a bit more oil to the pan in a thin layer. Reduce heat to medium-low and add another 1/8 of the egg mixture. Swirl the pan to spread the egg out evenly. Make sure the uncooked egg mixture attaches to the first batch of the cooked egg mixture.
- Lift the end closest to you and fold it over the thin egg layer, rolling tightly using a spatula or chopsticks. Then, once you have rolled the eggs fully, push and place them on the side closest to you again. Repeat twice more with another 1/8 of the egg mixture. You Should have used half of the egg mixture in the first egg roll.
- Once finished, remove the pan from the heat and let the gyeran mari rest in the pan for 1 to 2 minutes. At this time, you can press the tops and the sides to make sure the egg mixture is secure and cooked through. Tamagoyaki pans have a wooden top for this purpose.
- If you have a sushi rolling mat, you can use this to help re-shape the gyeran mari if you messed up a bit.
Repeat again to make another egg roll with the other half of the mixture! - Rolling the Kimbap
- Combine your cooked rice, salt, sesame seeds, and sesame oil in a mixing bowl. Mix everything with a spatula, using a cutting action. This keeps you from smushing the grains of rice.
- Place a bamboo roller (wipe off grease from the egg) on a working surface. Then, place 1 sheet of dried seaweed on your working surface (shiny side down). Spread the seasoned rice evenly on the seaweed. At the top, leave about 1 inch of space. To prevent the rice from sticking to your hands, dip your fingertips in water before spreading the rice.
- Position your egg roll in the center of the seaweed sheet. Then, while applying gentle pressure, roll the side closest to you over the egg. Then, continue to roll until fully enclosed. Finally, use the bamboo roller to wrap it tightly. Place the kimbap seam-side down on a plate. Repeat this for the second kimbap roll.
- Before slicing, coat the kimbap and your knife with an ample amount of sesame oil. This prevents rice from sticking to your knife. Slice kimbap into 1/2 to 3/4-inch.
- Serve right away!
Notes
- SPAM and other pre-made meats have a high amount of sodium. When I use SPAM in this recipe I do not add salt.
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