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Kim Bop

Prep Time:

30 Minutes

Cook Time:

4 Minutes




5 roasted sea laver sheets (nori in Japanese)

2 eggs

Flake  Salt

1 big carrot


Yellow pickled radish

Sesame seeds

1/2 cup of ground beef

Rice wine (or a dry white wine)

1 cucumber

Ground black pepper

Vegetable oil

Rice Seasoning for 2 (sesame seed oil, salt, sesame seeds, soy sauce)


Cook rice with a little less water than usual.

Whip eggs well with salt & pepper. Fry on a skillet thick, and cut into long strips (1/3 inch thick). Cut carrot and cucumber into thin strips. Cook carrot strips on a skillet with oil.

Soak cucumber in salt and vinegar water for 20 minutes. Cut yellow pickled radish into thin strips. Add 1/2 tsp of soy sauce, black pepper, sugar, 1 tsp of rice wine, sesame seeds & mix.

Stir ground beef on a skillet over high heat with salt, pepper, 1/2 TBSP of rice wine and sesame seeds until cooked and dried.

Add rice seasoning in rice and mix and leave it at room temperature until warm.

Place a sheet of sea laver over a bamboo mat. Spread rice (thinly, but covering well) up to 2/3 of the sea laver.

Place strips (carrot, cucumber, egg, yellow pickled radish.) in the middle of the spread rice. Add the meat and seasame seed mix in the same way.

Roll sea laver with the mat firmly. If the sea laver edge is not sticking on the surface, apply water lightly at the edge of the sea laver with your finger.

With a sharp knife, cut roll into 1/2 inch thick kim bop pieces. If you don't have a sharp knife, make a cut into a lemon of lime every time you cut a slice (it helps the blade to be clean and adds flavor). Dip gently into soy sauce with vinegar mixture before eating.

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