Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kimbap (Korean Seaweed Rice Rolls)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Asma
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Snack
  • Method: Rolling
  • Cuisine: Korean

Description

Kimbap (Korean seaweed rice rolls) is a delicious and versatile dish filled with seasoned beef, vibrant vegetables, fluffy omelette strips, and pickled daikon. Perfect for picnics, lunchboxes, or a meal on the go, this classic Korean recipe is both flavorful and fun to make!

Ingredients

Units Scale

For the Rice:

  • 2 1/4 cups Japanese short-grain white rice
  • 2 1/2 cups water
  • 2 tbsp sesame oil (toasted)
  • 2 tsp sugar
  • 3 pinches Diamond Crystal kosher salt

For the Beef:

  • 3/4 lb beef (chuck or ribeye), thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil (toasted)

For the Vegetables and Filling:

  • 1 large carrot (5.6 oz/160 g), julienned
  • 1 bunch spinach, blanched and squeezed dry
  • 1 takuan (pickled daikon radish), cut into long strips
  • 2 large eggs, beaten and cooked into thin omelette strips
  • 1 tbsp neutral oil (for cooking)

For Assembly:

  • 6 sheets nori (seaweed)
  • 2 tbsp sesame seeds (toasted white)

Instructions

Step 1: Prepare the Rice

  1. Rinse the rice thoroughly until the water runs clear. Combine rice and water in a rice cooker or pot and cook according to the rice cooker instructions or on the stovetop.
  2. Once cooked, transfer the rice to a large bowl. While it’s still warm, mix in sesame oil, sugar, and salt. Let the rice cool to room temperature.

Step 2: Prepare the Beef

  1. In a bowl, combine beef, minced garlic, soy sauce, and sesame oil. Mix well and let it marinate for 15-20 minutes.
  2. Heat a skillet over medium heat and cook the marinated beef until fully cooked. Set aside.

Step 3: Cook the Vegetables and Egg

  1. In the same skillet, heat neutral oil over medium heat. Sauté the julienned carrots for 2-3 minutes until tender. Season lightly with salt and set aside.
  2. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Season with a pinch of salt and 1 tsp sesame oil.
  3. Beat the eggs and cook into a thin omelette. Let it cool and slice into strips.

Step 4: Assemble the Kimbap

  1. Lay a sheet of nori shiny side down on a bamboo sushi mat. Spread an even layer of rice (about ¾ cup) over the nori, leaving a 1-inch border at the top.
  2. Arrange the fillings horizontally near the bottom third of the rice: beef, carrots, spinach, omelette strips, and pickled daikon.
  3. Use the bamboo mat to tightly roll the kimbap, starting from the bottom and rolling upward. Press firmly to secure the roll.

Step 5: Slice and Serve

  1. Lightly brush the roll with sesame oil and sprinkle with toasted sesame seeds.
  2. Using a sharp knife, cut the roll into ¾-inch slices. Serve immediately or pack for later.

Notes

  • For a vegetarian option, substitute the beef with sautéed mushrooms or tofu.
  • Wet the knife with water to prevent sticking while slicing the kimbap.
  • Leftovers can be stored in an airtight container for up to 1 day in the refrigerator.

Find it online: https://lovetocookrecipes.com/kimbap-korean-seaweed-rice-rolls/