Kimbap
Kimbap or Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim and served in bite-sized slices.
Servings: rolls
Ingredients
- 5 sheets nori/seaweed sheets
- 4 cups freshly cooked short-medium white rice
- 2 tsp sesame oil
- 1/2 tsp salt, or more for taste
- Sesame oil, for serving
Marinated Beef
- 8 oz (225 gr) bulgogi/ground beef
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp granulated sugar/brown sugar
- 1/2 tsp minced garlic
- Vegetable oil
Egg Strips
- 3 eggs
- 1/4 tsp salt
Vegetables
- 1 bunch spinach, stems removed
- 1 medium carrot, julienned
- 1 tsp sesame oil
- 1/2 tsp salt, or more for taste
- Vegetable oil
- 5 strips gosari/fernbraken
- 5 strips danmuji/pickled radish
Instructions
Rice
- Place freshly made rice in a large bowl. Gently mix salt and sesame oil over top with a rice scoop. Let it cool down enough so it's no longer steaming. Cover and set aside.
Marinated Beef
- Marinate the beef with soy sauce, sesame oil, sugar, and garlic.
- Heat up a pan over medium-high heat and cook the marinated beef until well cooked. Set aside.
Egg Strips
- In a medium bowl, beat eggs with salt.
- Drizzle oil on a heated non-stick pan. Wipe off the excess with paper towel. Pour the egg mixture into the pan with low heat. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with spatula. Remove from the heat and let it cook slowly on the hot pan for about 3-4 minutes.
- Transfer the cooked egg into a plate. When it is cooled enough to handle, cut it into 1/2-inch (1 cm) long strips.
Vegetables
- Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.
- in a medium bowl, mix the carrot matchsticks with 1/4 tsp salt. Mix well and let it sweat for 5-10 minutes.
- Heat the pan and add a few drops of vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Stir in 1/2 tsp sesame oil into the sauted carrot. Set aside.
Assemble
- Place a sheet of nori on a bamboo mat with the shiny side down. Spread evenly about 3/4 cup cooked rice over the top, leaving about 1 inch uncovered on top of the nori. Place beef, 1-2 egg strips, carrot, spinach, a strip of gosari, and a strip of danmuji in the center of the rice.
- Use both hands to roll the mat over the fillings. Remove the roll from the mat. Repeat 4 more times with the remaining ingredients.
- Brush sesame oil on the finished rolls and sprinkle some sesame seeds over the top. Cut each roll into 1/4 inch (6 mm) bite-size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting. Put it on a plate and serve immediately or pack it in a lunchbox.
Nutrition
Serving: 1roll | Calories: 457kcal | Carbohydrates: 43g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 930mg | Potassium: 662mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8577IU | Vitamin C: 20mg | Calcium: 108mg | Iron: 4mg
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