Easy Mini Kimbap(Korean Bite-Size Kimbap for Lunch or Snack)

Kimbap is one of the most beloved Korean dishes, often found in picnic lunch boxes, quick meals, and even party platters. Rolled with rice, vegetables, and protein inside a sheet of seaweed, it’s a wholesome and complete meal in every bite.

While many people enjoy traditional large kimbap rolls, making them at home can be tricky. When you add too many fillings, the roll may fall apart or the sides burst open, especially if you’re not very experienced. That’s why people often use a bamboo mat to roll kimbap more neatly, or they turn to convenient alternatives like the popular Korean triangle kimbap (samgak kimbap) sold in convenience stores.

But if you’re looking for something simpler, mini kimbap is the perfect solution. These smaller, bite-sized rolls use less rice, are much easier to roll, and are less likely to fall apart. They’re fun to eat, perfectly portioned for kids, and ideal for lunch boxes, snacks, or even party finger food.

Another great thing about mini kimbap is that the fillings are completely customizable. In this recipe, we’ll use classic ingredients like ham, egg, carrot, cucumber, and pickled radish. But you can easily switch them out for your favorites — imitation crab, beef, tuna, or a variety of fresh vegetables — to create different flavors every time.

Today, I’ll show you how to make a simple mini kimbap recipe for 2 servings that anyone can follow. It’s quick, fun, and a guaranteed crowd-pleaser. Let’s get started!

kimmie

Mini Kimbap

Mini kimbap is a bite-sized version of classic Korean kimbap. Rolled with less rice and simple fillings like ham, egg, carrot, cucumber, and pickled radish, it’s easy to make, fun to eat, and perfect for lunch boxes or quick snacks.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: korean

Calories: 1065

Ingredients Method Notes

Ingredients

  

• 300 g Cooked rice warm
• 4 sheets Kimbap seaweed sheets
• 1 Carrot about 100g
• 120 g Cucumber
• 3 Eggs
• 65 g Pickled radish danmuji (about 8 small pieces)
• 8 slices Sandwich ham any type of ham works
• Salt for rice and vegetables
• Sesame seeds for rice and the top of kimbap at the end
• Sesame oil for rice and the top of kimbap at the end
• Cooking oil to fry vegetables

Method

 

1. Preparing Ingredients
   
2. cucumber: remove seeds in the middle and cut into thin sticks
   
3. And lightly stir-fry in a pan with a little oil and seasoning with a pinch of salt
   
4. Carrot: peel the skin and cut into thin sticks
   
5. And stir-fry in a pan with a little oil until the carrot becomes a bit soft, and season with a pinch of salt
   
6. Eggs: crack eggs into a bowl and stir them
   
7. Make a thin omelette in a pan with a little oil
   
8. and slice into strips.
   
9. Pickled radish and ham: Cut to suitable lengths.

Seasoning the Rice

1. Mix the warm rice with 1/2 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil until well combined.
   

Making Mini Kimbap

1. Cut the seaweed sheets in half using scissors.
   
2. Spread about 40g of rice evenly over each seaweed half.
   
3. Only cover about half of the sheet with rice.
   
4. Layer the fillings in this order: ham → carrot → cucumber → pickled radish → egg.
   
5. Roll the kimbap tightly, moistening the edge of the seaweed with a little water to seal it.
   
6. Brush the top with sesame oil and sprinkle with sesame seeds.
   
7. Slice into bite-sized pieces and serve.
   

Notes

Tips for Mini Kimbap

• Mini kimbap is easier to roll than regular kimbap because it uses less rice.
• Bite-sized, making it perfect for snacking or lunch boxes.
• Fillings can be customized with ingredients like imitation crab, beef, tuna, or your favorites.

Please follow and like us: