Gimbap is Korean seaweed rice rolls filled with vegetables, egg, and cured meats, sliced into rounds. Gwangjang Market's mayak gimbap is the purest form.

Gimbap (literally seaweed rice) developed in the Japanese colonial period (1910-1945), with visible influence from Japanese maki sushi in the rolling technique. However, Korean gimbap diverged significantly: the rice is dressed with sesame oil (not vinegar), the fillings are cooked (not raw), and the dish is eaten as a portable lunch or snack rather than a restaurant meal. Mayak gimbap, tiny thin rolls served at Gwangjang Market, are made with minimal filling and served with a mustard and soy dipping sauce. The word mayak (narcotic) refers to how addictively compelling the simple roll is, not to any actual ingredient.

Where to eat Gimbap (Seaweed Rice Rolls) in Seoul

2 editor picks for Gimbap (Seaweed Rice Rolls) in Seoul, ranked by editorial score. All Seoul signature dishes · Gimbap (Seaweed Rice Rolls) across every city.

Book food experiences in Seoul

See all 2110 food experiences in Seoul

More places near Gwangjang Market Bindaetteok Stalls and Maru Jayeonsik Kimbap

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 245 minEasy

Ingredients

  • 300g short-grain rice, cooked and warm
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 2 sheets nori (dried seaweed)
  • 2 eggs, beaten and cooked as a thin omelette, cut into strips
  • 100g danmuji (yellow pickled radish), cut into long strips
  • 1 medium carrot, julienned and stir-fried briefly
  • 50g spinach, blanched and squeezed dry
  • 50g imitation crab or cooked crab meat

Method

  1. Season the warm rice with sesame oil and salt. Mix gently.
  2. Place a bamboo rolling mat on a flat surface. Lay a sheet of nori, shiny side down.
  3. Spread rice evenly over the nori, leaving 3cm clear at the top edge.
  4. Arrange the fillings in a line across the centre of the rice.
  5. Using the mat, roll the nori tightly from the near edge, pressing firmly to keep the roll compact. Seal the edge with a small amount of water.
  6. Rest for 2 minutes before slicing with a wet knife into 2cm rounds.

Editor tip. Wet the knife between cuts to prevent the rice from tearing the nori. The roll should be sliced cleanly in one motion, not sawed.

Common allergens: Sesame oil, Egg, Soy in dipping sauce.