Easy Korean Gimbap Recipe You Can Make in New Zealand – Simple, Fresh, and Perfect for Lunch or Picnics

Gimbap is one of Korea’s most beloved and versatile dishes—perfect for any time and place. It’s simple to make using ingredients easily found in New Zealand supermarkets, making it ideal for lunch boxes, picnics, or a quick homemade meal. Here’s a step-by-step guide to making classic gimbap with local ingredients.

Ingredients

• 2 bowls of cooked rice (warm)
• Seaweed sheets (for gimbap) – available at AsianFood.nz or local Asian markets
• 2 eggs
• ½ carrot
• ½ cucumber
• 2 strips of pickled radish (danmuji)
• 2 strips of ham or crab stick
• A pinch of salt, 1 tbsp sesame oil, 1 tsp sesame seeds

Instructions

1. Prepare the rice: Mix warm rice with salt, sesame oil, and sesame seeds evenly.
2. Prepare the fillings: Julienne the carrot and sauté lightly. Slice the cucumber into long strips and sprinkle with salt. Make an egg omelet and cut it into long pieces.
3. Roll the gimbap: Place a sheet of seaweed on a bamboo mat, spread a thin layer of rice evenly, and arrange all fillings neatly in the center.
4. Roll tightly: Use the bamboo mat to roll it firmly. Dab a few grains of rice on the end to seal the roll.
5. Finish: Brush a little sesame oil on the surface for shine, then slice into bite-sized pieces.

Local Ingredient Tips (New Zealand)

• Pickled radish (danmuji) is available at AsianFood.nz, H Mart, or other Asian stores.
• Use SPAM or DONGWON Richam instead of traditional Korean ham for authentic flavor.
• If using Jasmine Rice, cook it slightly firmer for better texture when rolling.

Suggested Pairings

• Enjoy with Tteokbokki or Fish Cake Soup for a classic Korean combo.
• Perfect for picnics or weekend brunches in New Zealand.
• Pair with spicy gochujang mayo or soy dipping sauce for extra flavor.

Final Tip

For clean cuts, let the gimbap cool before slicing. Wrap leftovers in cling film and store in the fridge. Reheat gently in the microwave or air fryer before serving.