Lao Style Kimbap
Introduction to Lao Style Kimbap
This Lao-style kimbap combines the best of Korean and Lao cuisine into one flavorful fusion recipe. Kimbap, a popular Korean rice roll made with seaweed, seasoned rice, vegetables, and protein, is traditionally filled with ingredients like pickled radish, carrots, spinach, and bulgogi. In this unique twist, I swap those classic flavors for the bold, fresh, and herbaceous ingredients found in laab, one of Laos' most beloved dishes.
The rice is seasoned with sesame oil just like traditional kimbap, but the filling features savory beef, fresh herbs, toasted rice powder, lime juice, and chili for an unmistakably Lao flavor. The result is a delicious handheld meal that combines the satisfying texture of Korean kimbap with the bright, vibrant taste of Lao laab. Whether you're a fan of Korean food, Lao food, or creative fusion recipes, this laab kimbap is a fun and flavorful way to experience both culinary traditions in every bite.
Ingredients Needed for Lao Style Kimbap
jasmine rice: make sure the rice is cooled before placing it on the seaweed
salt: used to season the jasmine rice
sesame oil: used to season the rice
vegetable oil: used to saute the beef
garlic: I like adding it when sauting beef to get rid of the beefy smell
steak: use a cut that is soft when cooked
fish sauce: seasoning for the laab
padaek: seasoning for the laab
lime juice: helps balance the funky fish sauce
roasted sticky rice powder: generously add it to the cooked beef
msg: adds umami to the filling
lemongrass: make sure the aromatic is thinly sliced
galanal: make sure the aromatic is thinly sliced
large lime leaves: make sure the aromatic is thinly sliced
seaweed (gim/nori): be gently with the seaweed as it can rip easily
Lettuce leaves, soft inner leaves: soft parts help with the rolling
Long beans, trimmed: make it the size of the roll
pickled Korean radish, long strand: buy the whole pickled radish and cut it to your preference
Dried crushed bird eye chili: add spice to your rolls
cucumber, cut into long thin cube strips: cut it to the size of the radish strands
Green onions, sliced into long thin strips
Mint leaves: arrange it evenly in the roll
Vietnamese coriander: found at Southeast Asian grocery stories (optional)
Cilantro: add the whole leaves and cilantro stems
Banana flowers, thinly sliced: make sure to place the thin slices in lime water so it doesn’t turn brown
How Long Will It Last?
This will be good for about 3 days.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Lao Style Kimbap
Kimbap is a beloved Korean dish made by rolling seasoned rice, vegetables, and protein in seaweed before slicing it into bite-sized pieces. Traditional versions often include ingredients like pickled radish, carrots, spinach, and bulgogi.
As someone who loves both Korean and Lao food, I wanted to create a fusion version inspired by one of my favorite Lao dishes: laab. This Lao-style kimbap keeps the classic sesame-seasoned rice but swaps in the bold, herbaceous flavors of laab. Filled with seasoned beef, fresh herbs, toasted rice powder, lime, and chili, it delivers all the flavors of laab in a fun, portable bite.
Ingredients
Instructions
- Cook the rice: Rinse the jasmine rice 3 times with room-temperature water. Add the rice to a rice cooker and fill with water to the 3-cup line. Cook according to the rice cooker's instructions. Once cooked, fluff the rice with a rice paddle.Measure 4 cups of cooked rice into a large bowl and let cool for 10 minutes. Season the rice with salt and sesame oil. Mix well and set aside.
- Make the laab: Heat the vegetable oil in a large sauté pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant. Add the sliced steak and cook for 5–8 minutes, or until fully cooked. Transfer the beef to a medium bowl.Add the fish sauce, padaek, lime juice, roasted sticky rice powder, MSG, lemongrass, galangal, and kaffir lime leaves. Mix well and set aside.
- Assemble the kimbap: Arrange the fillings across the lower third of the rice in the following order: Lettuce, Laab beef, Long bean, Pickled Korean radish, Dried bird's eye chili, Cucumber, Green onion, Mint, Vietnamese coriander, Cilantro, Banana blossom. Starting from the bottom, tightly roll the kimbap away from you, sealing the edge with a little water if needed.Repeat with the remaining seaweed sheets and fillings.
- Slice and serve: Using a sharp knife, cut each roll in half. Place the halves side by side and slice into ½-inch pieces. Serve immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.