Ggoma Kimbab

This dish is akin to Sushi and is prepared  similarly.

  • 6 cups cooked rice
  • 10 sheets kim (seaweed sheet, nori)
  • 5 mini seafood sausage *
  • ¼ dan mu ji (pickled yellow radish, )
  • ½ carrot, ½ bunch spinach
  • sesame oil to cover the surface of kim
  • sesame seed to garnish
  • (*This is about 4 inchs length ¾ inch diameter fish paste sausage.
  • Ask for sausage for Kimbab at Korean grocery or it may be substituted with non Korean seafood sausage)


rice seasoning: 2 tablespoons sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce
spinach seasoning: 1 teaspoon sesame oil, ¼ teaspoon sugar, ¼ teaspoon salt, 2 drops soy sauce
  1. Cool rice slightly, add seasonings, mix lightly.
  2. Blanch spinach, drain, squeeze well, mix with seasonings.
  3. Cut carrot, radish and sausages into 2 mm (1/8 in) thick strips.
  4. Saute carrot with some salt.
  5. Cut kim half in lengthwise.
  6. Using bamboo roller, place kim, add rice leaving 5 mm (¼ in) on top.
  7. Place several rice grains on top part, press so they work as a glue.
  8. Add radish, spinach, sausage and carrot.
  9. Roll carefully, seal with rice grain pressed flat to kim.
  10. Brush with sesame oil.
  11. Quarter them and garnish with sesame seeds to serve.