Authentic Korean Kimbap - 김밥
A delicious Korean beef Kimbap recipe that is very easy to make
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Servings: 5 rolls
Calories: 456kcal
Ingredients
- 5 nori sheet gim in Korean
- 5 pickled yellow radish strips use pre-cut danmuji or cut into 20 cm strips
Beef
- 225 g beef
- 1 clove garlic minced
- 2 tablespoon light soy sauce
- 1.5 tablespoon sugar
- 2 teaspoon sesame oil
- vegetable oil
Spinach
- 225 g spinach blanched, rinsed in cold water, and drained
- 2 gousses garlic minced
- 0.5 teaspoon salt
- 2 teaspoon sesame oil
Carrots
- 1 large carrot cut into matchsticks
- 0.25 teaspoon salt
Rice
- 400 g sushi rice dry weight
- 0.5 teaspoon salt
- 2 teaspoon sesame oil
Egg strips
- 3 eggs
- 0.25 teaspoon salt
Procédé
Rice
- Cook the rice using your preferred method
- Put the rice in a large mixing bowl. Fold in the salt and sesame oil
- Let it cool until it is no longer steaming. Cover and set aside.
Spinach
- Blanch the spinach
- In a bowl, combine the blanched spinach, minced garlic, salt, and sesame oil
- Mix well by hand and arrange on a large platter along with the sliced pickled yellow radish.
Carrots
- Toss the carrot matchsticks with the salt. Mix well and let them sweat for 5–10 minutes. Heat a skillet and add a few drops of oil.
- Squeeze out the excess water from the carrots, then stir-fry for about 1 minute over medium heat. Place them on the platter next to the spinach.
Beef
- Trim the beef and cut it into strips 0.5 cm wide and 7–12 cm long.
- Place the strips in a bowl. Add the soy sauce, garlic, black pepper, sugar, and sesame oil.
- Mix well.
- Set aside and let marinate while you prepare the egg strips.
Eggs
- Crack the eggs into a bowl and add the salt. Beat with a fork and remove the stringy chalaza*
- Drizzle a few drops of oil into a heated non-stick pan. Wipe off the excess with a paper towel so only a thin film remains. Lower the heat and pour the egg mixture into the pan, spreading it into a large circle to cover the bottom.
- When the underside of the egg is set, flip it with a spatula. Remove from the heat and let it finish cooking gently in the hot pan, trying to keep the egg as yellow as possible.
- Slice it into strips and place them on the platter next to the spinach.
Cooking the beef
- Heat a skillet over medium-high heat and cook the marinated beef, stirring with a wooden spoon until fully cooked.
- Set aside.
Assembling the Kimbap
- Place a sheet of nori on a bamboo mat, shiny side down. Spread cooked rice evenly over it, leaving about 5 cm uncovered on one end of the nori.
- Lay the beef, carrot, a strip of pickled yellow radish, a few egg strips, and the spinach across the center of the rice.
- Using both hands, roll the mat (with the nori and rice) over the filling so that one edge of the rice and gim reaches the opposite edge. This centers the filling in the roll so it will sit nicely in the middle when you cut it.
- Grab the mat with both hands and press firmly as you continue rolling the gimbap. Push the mat forward as you roll so it doesn’t get wrapped inside the gimbap.
- Remove the roll from the mat at the end and set it aside seam-side down to seal.
- Repeat with the remaining ingredients
- Brush the finished rolls with a little sesame oil and sprinkle sesame seeds on top.
- Slice each roll into 1–1.5 cm pieces with a sharp knife, wiping it occasionally with a damp paper towel or cloth to remove starch and make cutting easier.
Notes
A chalaza is a tissue inside bird eggs that anchors or suspends the yolk within the larger structure. It's that little white speck.
Nutrition
Calories: 456kcal | Féculents: 69g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Graisses trans: 0.01g | Cholesterol: 126mg | Sodium: 250mg | Potassium: 521mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6537IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 4mg
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