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Kimbap with Pickled Radish

Kimbap gets a bright, flavorful twist with Pik‑A‑Pikel Pickled Radish, adding that signature sweet‑tangy crunch Filipinos love. Rolled with fresh vegetables, savory protein, and perfectly seasoned rice, this version brings together Korean comfort and Filipino creativity in every bite. It’s simple, colorful, and irresistibly addictive, proof that one small ingredient can transform a classic into something uniquely ours.


Prep Time: 25-35 mins

Cook Time: 10-15 mins

Total Time: 40-50 mins

Servings: makes 4-5 rolls


Ingredients

  • For rice:

    • 2 cups cooked short-grain rice

    • 1–2 tbsp sesame oil

    • ½–1 tsp salt

    • 1 tsp toasted sesame seeds (optional)

  • For fillings (mix and match):

    • 4–5 sheets dried seaweed (gim/nori) for kimbap

    • 2–3 eggs (for omelet strips)

    • 1 carrot, cut into thin matchsticks

    • 1 cucumber, seeded and cut into strips

    • 4–5 luncheon meat

    • 4–5 strips pickled radish

    • A handful of spinach or lettuce (optional)

  • For cooking/seasoning:

    • Cooking oil

    • Salt and pepper

    • Extra sesame oil for brushing

 

PROCEDURE:

Step 1: Prepare the rice

  1. Cook rice:

    • Cook short-grain rice as usual. Let it cool until warm, not hot.

  2. Season rice:

    • In a large bowl, gently mix rice with sesame oil, salt, and sesame seeds.

    • Taste and adjust salt. Set aside covered so it doesn’t dry out.


Step 2: Prepare the fillings

  1. Egg omelet:

    • Beat eggs with a pinch of salt.

    • Heat a lightly oiled pan, pour eggs, and cook into a thin omelet.

    • Let cool, then slice into long strips.

  2. Carrot:

    • Julienne the carrot.

    • Stir-fry in a little oil with a pinch of salt until slightly softened but still bright.

  3. Cucumber:

    • Cut into long strips, remove seeds if watery.

    • Lightly salt, let sit a few minutes, then pat dry with a paper towel.

  4. Spinach (optional):

    • Blanch briefly in boiling water, then rinse in cold water.

    • Squeeze out excess water, season lightly with salt and a few drops of sesame oil.

  5. Protein and pickles:

    • Prepare luncheon meat (cut into long strips if needed).

    • Cut pickled radish into long strips if not pre-cut.


Step 3: Set up rolling station

  1. Prepare tools:

    • Place a bamboo sushi mat on a clean surface.

    • Put a seaweed sheet on top, shiny side down, rough side up.

  2. Keep things ready:

    • Have rice, fillings, and a small bowl of water nearby to wet your fingers.


Step 4: Add rice to seaweed

  1. Spread rice:

    • With damp fingers, take a handful of rice and spread it evenly over about ⅔–¾ of the seaweed sheet, starting from the bottom edge.

    • Leave the top 2–3 cm (about 1 inch) of seaweed empty for sealing.

  2. Don’t overfill:

    • Rice layer should be thin but fully cover the area you’re using.


Step 5: Arrange fillings

  1. Place fillings horizontally:

    • Near the bottom edge (closest to you), line up:

      1. Egg strips

      2. Carrot

      3. Cucumber

      4. SPAM

      5. Pickled radish

      6. Spinach/lettuce (if using)

  2. Keep it balanced:

    • Don’t pile too high, just enough for a full bite in each slice.


Step 6: Roll the kimbap

  1. Start rolling:

    • Lift the bottom edge of the mat and seaweed over the fillings, tucking tightly to form a log.

  2. Tighten:

    • Gently pull the mat back while rolling forward to keep the roll firm and even.

  3. Seal:

    • When you reach the top edge, lightly wet the bare seaweed strip with water and finish rolling to seal.

  4. Shape:

    • Use the mat to gently press and shape the roll into a firm cylinder.


Step 7: Finish and slice

  1. Brush with sesame oil:

    • Lightly brush the outside of the roll with sesame oil for shine and flavor.

  2. Slice:

    • Use a sharp knife; wipe with a damp cloth between cuts.

    • Slice into bite-sized pieces (about 1–1.5 cm thick).


Step 8: Serve

  1. Plate neatly: Arrange pieces cut-side up on a plate.

  2. Optional dips: Serve as is, or with a little soy sauce and wasabi on the side (not traditional, but tasty).


Ready to make this at home?

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