Gluten-Free Beef Kimbap
Delight your taste buds with this Gluten-Free Beef Kimbap, a savory Korean rice roll reimagined for gluten-free dining without compromising on flavor. Packed with tender marinated beef, crisp vegetables like carrots, cucumbers, and spinach, and rolled with seasoned rice and roasted seaweed, this dish offers an irresistible harmony of texture and taste. The marinade, made with gluten-free soy sauce, sesame oil, garlic, and a touch of sweetness, infuses the beef with rich umami depth. A delicate omelet adds an extra layer of protein, while sesame seeds complete the kimbap with a nutty finish. Perfect for a healthy lunch, snack, or picnic, this recipe is a show-stopper that caters to gluten-free and Korean cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups glutinous-free rice
- 2.5 cups water
- 200 grams beef sirloin
- 3 tablespoons gluten-free soy sauce
- 1 medium garlic clove
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1 medium carrot
- 1 medium cucumber
- 1 cup spinach
- 2 large eggs
- 0.5 teaspoon salt
- 6 sheets roasted seaweed sheets (nori)
- 1 tablespoon sesame seeds
Instructions
Rinse the gluten-free rice under cold water and drain. Cook it with 2.5 cups of water on medium-high heat until boiling, then reduce to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork.
While the rice is cooking, prepare the beef by slicing it into thin strips. In a bowl, mix the beef with 2 tablespoons of gluten-free soy sauce, minced garlic, sugar, and 1 tablespoon of sesame oil. Let it marinate for 15 minutes.
Peel and julienne the carrot. Slice the cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then rinse under cold water and squeeze out excess moisture.
Crack the eggs into a bowl, add a pinch of salt, and beat them well. Heat a non-stick pan over medium heat and pour the eggs to make a thin omelet. Once set, roll and slice into strips.
In the same pan, add 1 tablespoon of sesame oil and stir-fry the marinated beef for about 5 minutes until fully cooked. Remove and set aside.
Lightly season the cooked rice with the remaining 1 tablespoon of soy sauce and a pinch of salt.
To assemble the kimbap, place a seaweed sheet shiny side down on a bamboo mat. Spread a thin layer of seasoned rice over two-thirds of the seaweed sheet, leaving space at the top.
Arrange a few strips of beef, carrots, cucumber, spinach, and egg along the middle of the rice.
Use the bamboo mat to carefully roll the kimbap tightly away from you, applying gentle pressure to secure the filling. Wet the edge of the seaweed with water to seal the roll.
Repeat the process with the remaining ingredients.
Slice each roll into 1/2-inch pieces using a sharp knife. Sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.5 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1925 mg | 41% | |
*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.
