Korean Flower Kimbap is a stunning twist on the classic Korean seaweed rice roll, beautifully arranged to look like a blooming flower. Packed with colorful, flavorful fillings, each bite bursts with texture and vibrant taste. Perfect for special occasions, lunchbox surprises, or just a fun cooking project, this recipe is sure to impress and delight!

Korean Flower Kimbap Recipe

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

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

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

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

Save

Korean Flower Kimbap Instructions

1. Prepare the eggs:

In a bowl, whisk eggs with a pinch of salt.
Heat 1 teaspoon avocado oil in a pan over medium heat. Pour half the egg mixture and cook about 2 minutes until set on both sides. Repeat with the remaining egg.
Slice cooked eggs into strips.

2. Prepare carrots and bell peppers:

In a pan over medium heat, cook the carrot with avocado oil and salt until softened, about 1 minute.
Repeat for the red bell pepper with avocado oil and salt until softened, about 1 minute.

3. Prepare the rice:

Season warm steamed rice with salt, sesame oil, and toasted sesame seeds. Mix thoroughly.

4. Assemble small rolls:

Keep 1 cup water nearby for sealing edges.
Place a quartered seaweed sheet shiny side down. Add egg strips, brush water on the top edge, and roll.
Repeat with carrot, bell pepper, ham, crab sticks, cucumber, pickled radish, and braised burdock.

5. Assemble the flower kimbap:

Place a halved seaweed sheet shiny side down on a bamboo mat.
Spread the rice mixture evenly, leaving about 1 inch at the top edge.
Arrange the small rolls on top, brush water on the top edge, and roll tightly using the bamboo mat to seal.
Repeat with remaining ingredients.

6. Serve the flower kimbap:

Lightly brush sesame oil on the finished flower rolls.
Slice into approximately ½ inch pieces and enjoy!

Tips & notes

Rolling technique: Using a bamboo mat helps create tight, even rolls for the flower effect.
Ingredient prep: Cut all fillings uniformly for neat, visually appealing rolls.
Rice choice: Short- or medium-grain rice works best for sticky texture ideal for kimbap.
Serving suggestion: Serve chilled or at room temperature for best flavor.

Korean Flower Kimbap Recipe