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Bacon and Kimchi Kimbap

This simple dish consists of 3 ingredients for the filling. Kimbap is often confused for sushi, and yes, they are similar in a sense that they involve rice and seaweed, but everything else is different. The rice in sushi is seasoned with sushi vinegar and it usually has raw fish. Kimbap on the other hand, has rice seasoned with toasted sesame oil and has fillings of cooked meat such as bulgogi, ham, etc., veggies, and/or cheese.

This version is what I can make regularly as I always have kimchi and bacon in my fridge.


  • bacon 300g

  • kimchi 300g (add more if you want more veggies)

  • sugar 3tbs

  • rice 2 cups

  • toasted sesame oil (about 2-4tbs)

  • wrapping seaweed

  • sesame seeds (as much as your sesame oil)

  • salt (about 1 tsp)


  1. Cook 2 cups of rice in a rice cooker. Do not turn it off. You want the rice to remain hot so the seaweed sticks later.

  2. Fry bacon in a pan til golden/crispy (depends on your preference).

  3. Add in kimchi and sugar. Simmer until the sauce thickens.

  4. When the rice is finished cooking, add your sesame oil, salt, and sesame seeds. Mix together.

  5. Place your seaweed (nori) sheet on a bamboo mat and spread a thin layer of the seasoned rice.

  6. Add your kimchi bacon filling in the middle.

  7. Roll and press firmly until the seaweed has stuck together.

  8. Slice the roll with a very sharp knife into bite sized pieces.

  9. Enjoy!

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