Rumi Kimbap: Authentic Korean Ajumma Recipe You Must Try

 

 

Curious about what Rumi Kimbap tastes like?

If you’ve seen the scene in K-pop Demon Hunters where Rumi eats an entire roll of kimbap in one bite, then you know—we need to make some kimbap too!

Today, I’ll share an authentic Rumi Kimbap recipe as a Korean ajumma. From cooking rice in a pot to preparing the fillings and rolling the kimbap, I’ll explain each step in detail so even first-timers can make it successfully.

 

 

 

Table of Contents

❚ Ingredients for Rumi Kimbap

❚ Cooking the Rice

❚ Preparing the Ingredients

❚ Rolling Rumi Kimbap

❚ Taste of Rumi Kimbap

❚ Rumi Kimbap Q&A

❚ Conclusion

 

 

 

❚ Ingredients for Rumi Kimbap

Rumi Kimbap requires three categories of ingredients: main ingredients, fillings, and seasonings. You can customize the fillings to your liking, but today we’ll make it exactly as it appeared in K-pop Demon Hunters.

 

1. Main Ingredients

✅ 2 sheets of dried seaweed for kimbap

✅ 1 cup (160g) white rice

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In Korean, “Kim” means dried seaweed and “Bap” means rice. Kimbap is a popular choice for a light meal or packed lunch because it’s convenient and healthy.

 

2. Fillings

✅ 2 strips pickled radish (danmuji)

✅ 1 carrot

✅ 1 cucumber

✅ 2 eggs

✅ 2 strips of ham

 

3. Seasonings

✅ Salt

✅ Sesame oil

✅ Roasted sesame seeds

 

 

 

 

❚ Cooking the Rice

In Korea, rice is usually cooked in a rice cooker. However, some people—especially those who don’t eat rice as a staple—prefer rice cooked in a pot. Here’s how to cook rice in a pot so anyone can follow along.

 

① Put 1 cup (160g) of white rice in a mixing bowl.

 

② Fill with clean water and stir gently with a whisk. Discard the cloudy water and rinse 1–2 more times.

 

③ Fill the bowl with clean water and soak the rice for about 30 minutes.

 

④ Drain the rice using a strainer.

 

⑤ Put the soaked rice and 1 cup (160ml) of water into a pot. Place over high heat.

 

⑥ Once the water starts to boil, reduce to medium-low heat and cook for 10 minutes.

 

⑦ Turn off the heat and place the pot in a spot without residual heat. Let the rice steam for 10 minutes with the lid on.

 

⑧ Open the lid, drizzle 1 teaspoon of sesame oil over the rice, and gently stir with a rice paddle to release steam.

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Avoid using a pot that’s too thin, as the rice may burn. Steps ⑤–⑦ must be done with the lid closed. Opening the lid can cause the rice to be undercooked.

 

 

 

 

❚ Preparing the Ingredients

Rumi Kimbap uses just five simple fillings. You don’t need to pickle radish yourself—store-bought danmuji works perfectly.

 

1. Pickled Radish (Danmuji)

Pulmuone brand gardenia pickled radish has a vibrant yellow color, which looks beautiful in kimbap.

 

 

2. Preparing the Cucumber

① Wash the cucumber thoroughly.

 

② Slice lengthwise in half, and use a teaspoon to scrape out the seeds.

 

③ Cut into thin, long strips for kimbap. Sprinkle with ¼ teaspoon salt and let sit for about 20 minutes.

 

④ Rinse under running water and pat dry with a paper towel.

 

 

3. Making Egg Sheets

① Rinse the eggs under running water.

 

② Crack the eggs into a bowl and add a pinch of salt.

 

③ Whisk until the egg mixture is as smooth as possible.

 

④ Heat a non-stick pan over medium-low heat and lightly coat with oil using a paper towel.

 

⑤ Pour in the egg mixture and cook evenly on both sides.

 

⑥ Let cool slightly, then cut into long strips.

 

 

4. Stir-Frying the Carrot

① Wash and peel the carrot.

 

② Slice into 3mm-thick matchsticks.

 

③ Heat a frying pan over medium-high heat and add 1 tablespoon of cooking oil.

 

④ Stir-fry for just 1–2 minutes, seasoning lightly with salt.

 

⑤ Remove from the pan to prevent overcooking from residual heat, keeping the color and crunch intact.

 

 

5. Cooking the Ham

① Slice the ham into long strips for kimbap.

 

② Lightly pan-fry without oil until slightly browned.

 

 

 

 

❚ Rolling Rumi Kimbap

Once all the ingredients are ready, it’s time for the highlight—rolling the kimbap. Here’s my secret from 12 years of home cooking.

 

① Place a sheet of dried seaweed vertically with the longer side facing you. Trim 1cm off each end.

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You don’t have to trim it, but for Rumi Kimbap, we want the fillings to stick out slightly at the ends.

 

② Put on sanitary gloves and spread the rice thinly over the seaweed. Attach a few grains of rice along the top edge of the seaweed. Later, when rolling the kimbap, press and slide these grains down with your thumb to seal the roll so the seaweed doesn’t come apart.

 

③ Place the pickled radish, carrot, and egg strips over the rice.

 

④ Add the cucumber and ham.

 

⑤ Roll the kimbap tightly with both hands.

 

⑥ Lightly brush the outside with sesame oil and sprinkle roasted sesame seeds on top. Done!

 

 

 

 

❚ Taste of Rumi Kimbap

Rumi Kimbap is a classic, well-balanced kimbap that sticks to the basics. The flavor is mild—seasoned only with salt and sesame oil—making it perfect for children. The soft egg and ham, crunchy cucumber and carrot, and tangy pickled radish create a great mix of flavors and textures. Before you know it, you’ll have finished the whole plate! Adults can enjoy it with spicy ramen or tteokbokki for an even heartier meal.

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Don’t try to swallow it whole like Rumi in K-pop Demon Hunters! Chew each bite properly to avoid a stomach ache.

 

 

 

 

❚ Rumi Kimbap Q&A

Here’s a quick guide to everything you might be curious about when it comes to Rumi Kimbap.

 

Q1. How long does it take to make?

About 1 hour. Soak the rice and prepare the fillings at the same time. Wash the cucumber, carrot, and eggs together, then slice the cucumber, carrot, and ham before cooking—this speeds things up.

 

Q2. How many servings is 2 rolls of kimbap?

For children, 1 roll per person. For adults, 2 rolls make a full meal.

 

Q3. Can I make a large batch and store it in the fridge?

It’s best eaten fresh. But if you have leftovers, store them in the fridge and reheat in the microwave or coat them in beaten egg and pan-fry.

 

 

 

 

❚ Conclusion

Kimbap is a convenient Korean dish that offers both great taste and balanced nutrition thanks to its variety of fillings. I hope this recipe helps anyone curious about the Rumi Kimbap from K-pop Demon Hunters. Make it yourself and feel the same joy as Rumi!

And don’t forget to check out the related post below for an easy kimbap recipe using carrot râpée—it’s written in Korean but has plenty of photos to guide you.

 

 

 

 

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