Beef Kimbap
Experience the vibrant flavors of Korea with Beef Kimbap, a delightful fusion of savory, fresh, and sweet ingredients rolled into bite-sized perfection. This colorful dish features thinly sliced, marinated beef stir-fried to a tender finish, paired with crisp julienned carrots, seasoned spinach, silky egg strips, and tangy pickled radish. All these irresistible fillings are expertly layered on a bed of sushi rice and wrapped in a sheet of dried seaweed, creating a meal as visually stunning as it is delicious. Brushed with a touch of sesame oil and sprinkled with nutty sesame seeds, each slice is bursting with texture and umami-rich flavor. Whether served as a quick snack, a packed lunch, or an elegant party centerpiece, this Beef Kimbap recipe is a true celebration of Korean cuisine. Perfect for anyone craving DIY sushi-style rolls with a Korean twist!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 200 grams beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 medium carrot, julienned
- 100 grams spinach
- 3 eggs
- 1 teaspoon salt
- 5 dried seaweed sheets
- 150 grams pickled radish, cut into strips
- 1 tablespoon sesame seeds
Instructions
Rinse the sushi rice in cold water until the water is clear. Combine the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it stand covered for 10 minutes.
While the rice is cooking, marinate the sliced beef with soy sauce, sugar, sesame oil, and minced garlic for about 10 minutes.
Heat a non-stick pan over medium-high heat, add the marinated beef, and stir-fry until it's fully cooked. Set aside to cool.
In the same pan, quickly stir-fry the julienned carrot with a pinch of salt until slightly soft. Remove and set aside.
Bring a pot of water to a boil, briefly blanch the spinach, then rinse under cold water. Squeeze out excess moisture and season lightly with sesame oil and salt.
Beat the eggs with a pinch of salt, pour into a non-stick pan, and make a thin omelette. Let it cool and cut it into long strips.
Place a seaweed sheet shiny side down on a bamboo mat. Spread a thin layer of cooked rice over the sheet, leaving about 1 inch at the top.
Arrange a small amount of cooked beef, carrots, spinach, pickled radish, and egg strips horizontally across the rice.
Using the bamboo mat, carefully roll the kimbap from the bottom to the top, pressing gently to shape it into a cylindrical roll. Moisten the uncovered edge of the seaweed with a little water to seal the roll.
Repeat the process with the remaining ingredients.
Lightly brush the kimbap rolls with sesame oil for a glossy finish. Sprinkle with sesame seeds.
Using a sharp knife, cut each roll into bite-sized slices and serve immediately.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.1 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
