Ground Meat Kimba
Delight your taste buds with this Ground Meat Kimba recipe, a Korean-inspired dish that's perfect for any occasion! Featuring layers of seasoned ground beef or pork, vibrant sautéed vegetables, and delicate strips of egg all rolled in a sheet of savory nori with perfectly cooked short-grain rice, this dish offers a symphony of flavor and texture in every bite. The recipe highlights key techniques such as blanching spinach for a tender finish, creating a thin omelet for added texture, and expertly rolling the kimbap to perfection. Finished with a sprinkle of aromatic sesame seeds, these bite-sized rolls are a satisfying and portable meal or snack. Whether you're hosting guests or preparing a quick yet impressive lunch, this Ground Meat Kimba is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Short-grain white rice
- 2.5 cups Water
- 1 pound Ground beef or pork
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Sugar
- 1 tablespoon Vegetable oil
- 1 large Carrot, julienned
- 4 cups Fresh spinach
- 2 large Eggs
- 1 teaspoon Salt
- 6 pieces Seaweed sheets (nori)
- 1 tablespoon Sesame seeds
Instructions
Rinse the short-grain white rice under running water until the water runs clear. Place the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, allow the rice to cool slightly.
In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the ground meat, soy sauce, 1 tablespoon of sesame oil, and sugar. Cook the meat until browned and fully cooked. Set aside to cool.
In a pot of boiling water, blanch the spinach for 30 seconds, then immediately transfer to an ice-cold water bath to stop the cooking process. Squeeze out excess water from the spinach and season lightly with a sprinkle of salt and 1 teaspoon of sesame oil.
Whisk the eggs in a small bowl, then pour them into a non-stick skillet set over low heat, creating a thin omelet. Once cooked through, remove the omelet from the pan and slice it into thin strips.
In a clean skillet over medium heat, sauté the julienned carrots with a splash of sesame oil and a pinch of salt until slightly softened, about 2-3 minutes.
Prepare your sushi rolling station by placing a sheet of nori shiny-side down on a bamboo sushi mat or clean kitchen towel.
Spread approximately 3/4 cup of the cooked rice over the nori, leaving about 1 inch of space at the top edge for sealing the roll.
Layer the seasoned ground meat, spinach, sauteed carrots, and sliced egg strips horizontally across the middle of the rice.
Using the bamboo mat or towel, tightly roll the kimbap from the bottom edge up to the top while keeping the filling in place. Press firmly to seal the roll. Repeat with the remaining ingredients.
Using a sharp knife, cut each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Arrange the kimbap pieces on a platter and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 380 mg | 8% | |
*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.
