Korean Flower Kimbap Recipe

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

Serving: 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

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.