Flower Kimbap Recipe

Have you tried Flower Kimbap yet? It’s a stunning twist on the classic Korean seaweed rice roll — packed with colorful, tasty fillings and arranged to look just like a blooming flower! Each bite is bursting with flavor, texture, and visual appeal. This kimbap isn’t just delicious — it’s a total showstopper. Whether you’re making it for a special occasion, a lunchbox surprise, or just for fun, this fabulous and super tasty recipe is guaranteed to impress!

Flower Kimbap Recipe

Serving 6
Prep time: 80 minutes
Cook time: 10 minutes

For the eggs:
3 large eggs, whisked
Pinch of salt
2 teaspoons avocado oil, separated

For the rice:
2 cups steamed rice, warm, short-grain or medium-grain
Pinch of salt
1 tablespoon sesame oil
1 tablespoon toasted sesame

For the carrot:
1 teaspoon avocado oil
1 medium carrot, cut into strips
Pinch of salt

For the red bell pepper:
1 teaspoon avocado oil
1 large red bell pepper, cut into strips
Pinch of salt

For the kimbap and others:
1 cup ham, cut into strips
6 crab sticks, cut into strips
1 small cucumber, cut into strips
1 cup pickled radish (danmuji), cut into strips
1 cup braised burdock, cut into strips
8 pieces roasted seaweed (gim), quartered
2 pieces roasted seaweed(gim), halved
1 cup water, for sealing
2 teaspoons sesame oil, for brushing

Flower Kimbap Instructions

To prepare the eggs:

• In a bowl, crack the eggs and season with a pinch of salt. Whisk.
• In a pan over medium heat, add 1 teaspoon of avocado oil (or other types of oil) and half of the eggs. Cook until both sides are set for about 2 minutes. Do the same with the rest.
• Slice the eggs into strips.

To prepare the carrots and bell peppers:

• In a pan over medium heat, add the avocado oil, carrot, and salt. Cook until softened for about 1 minute.
• In the pan over medium heat, add the avocado oil, red bell pepper, and salt. Cook until softened for about 1 minute.

To prepare the steamed rice:

• Season the warm steamed rice with salt, sesame oil, and toasted sesame. Mix well.

To assemble the small rolls:

• Place 1 cup of water on the side for sealing.
• Put the quartered roasted seaweed on a working surface, shiny side down. Add some egg strips to it, brush water at the top edge, and roll it up.
• Do the same with the carrot, bell pepper, ham, crab sticks, cucumber, pickled radish, and braised burdock. Do the same with the rest.

To assemble the flower rolls:

• Place the halved roasted seaweed on a bamboo mat, shiny side down. Spread the rice mixture evenly, and leave about an inch at the top edge.
• Arrange all the small rolls on it, and brush water at the top edge. Roll up the bamboo mat and seal the flower roll. Repeat with the rest.

To serve:

• Lightly brush sesame oil on the flower rolls. Slice it into about ½ inch pieces. Enjoy!

On a side note:

I’d like to take a moment to thank everyone for your support — it truly means so much to me! Honestly, not every dish I make turns out picture-perfect, and that’s okay. What matters most is that I always cook with my heart. Because when you cook with love, respect your ingredients, and treat them with care, something magical happens — the food just tastes better. Thanks for being here, and as always… enjoy every bite!