Making Kimchi Gimbap with Wild Chives


I often make gimbap (김밥: rolled sushi) or jumeokbap (주먹밥: Korean onigiri) for lunch.  It is simply easy to make and convenient for those who are eating it.  I recently made a simple gimbap with chopped kimchi and dallae (wild chives) for my dad’s lunch which turned out to be a great spring-themed dosirak.


2 cups of steamed rice
Dried seaweeds (unseasoned)
Dallae (Korean wild chives)
Toasted sesame seeds
1/2 cup chopped kimchi (no juice)
1 tsp soy sauce
few drops of sesame oil


1. Squeeze out the juice from the kimchi – if there’s too much liquid it will end up soaking the seaweed.


2. Chop the kimchi.  I used scissors so I won’t have to wash the cutting board.

3. Season the kimchi by adding a bit of soy sauce and sesame oil.  Set aside.


4. Wash the dallae and pat dry with paper towel.  Dallae is a spring herb that you can find at Korean markets even in North America.

5. Lay out the bamboo gimbal on a cutting board.  Place a single sheet of dried seaweed (nori) on top and spread out the warm steamed rice.  I used barley rice as that’s what we have at our home but it’d be better to use white sticky rice as they roll better.


6.  Place some chopped kimchi over the rice and sprinkle toasted sesame seeds.  Lay out few strings of dallae then you are ready to roll.

7. I use a chopstick to hold the toppings in place as I roll the gimbap.  Press down with your hands as you roll to tighten the inside of your gimbap.

8. Cut off your gimbap into bite-size.  Sprinkle more sesame seeds on top and serve.


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