Korean Sweet Pink Sausage Kimbap

As some of you have already read my previous spicy tuna kimbap from last week, this requires pretty much the same ingredients and steps with a few tweaks. Tweaks are in different colored text.


  • 1/2 of long Korean pink sweet sausage (used brand ‘champion’)
Sausage Champion-Daerim 500g – The largest online marketplace for Asian  People in USA
  • 5 eggs
  • 1 small package of yellow picked radish (korean marts like Hmart sell the small packages for kimbap use already sliced into long pieces)
  • Salt
  • Sesame oil
  • Cooking oil
  • Sesame seeds
  • 1 package of kimbap use laver
  • Cooked korean sticky rice


  1. Day before prep the ingredients will make it easier to roll next morning.
  2. Cut the long sausage in half and slice it into lengthwise long pieces same size as the yellow radish which will be the same size for all ingredients.
  3. Into a heated frying pan add in 1:1 of sesame oil and olive oil. Add in the sausage and let it brown.
  4. Next the eggs. Beat 5 eggs well.
  5. Into a heated frying pan on medium low heat, add in some olive oil. Only an amount to coat a thin layer around. Then add in the eggs. Let it cook through when the top side is almost cooked with almost no egg liquid jiggling. Flip once and let it cook. Take it out onto a cutting board and slice it into long strips. Let it cool.
  6. For the rice, I cooked 5 cups of Korean rice with 1 tbsp of sticky rice. Cooked it in my usual instant pot. Once cooked take all the rice out into a large bowl let it cool, to cool faster stick it in the freezer for a few minutes. Add in sesame oil drizzle 2.5 circles around. Salt to taste and sesame seeds. Mix together well.
  7. Take 1 sheet of laver with the long side facing you. Spread a layer of rice almost to the edge. (See image below)
This image has an empty alt attribute; its file name is image_editor_output_image1569653165-16110066558901546536120434633117.jpg
  1. On the bottom half close to the bottom edge leaving 1 inch space, lay each ingredient (1 slice of yellow radish, spinach in a line, 1 strip of egg and the tuna in same line)
  2. Lift the bottom edge and roll. As you roll, shape it into log with your hands.
  3. Once you finish rolling, with a brush, brush the top with some sesame oil.
  4. Repeat until you used up the rice. It came out to be 5-6 rolls.

Enjoy. If you are not able to finish then put them right away in the fridge or freezer for longer storage. I suggest not keeping them for more than 1-2 weeks in the freezer. In the fridge I would say a couple of days less than a week.

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