Name: Classic Kimbap (Korean Seaweed Rice Roll)
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: For the steak -; 6 ounces skirt steak or sirloin beef, cut into 3x1/4-inch strips -; 2 teaspoons soy sauce -; 1 teaspoon rice vinegar -; 1 teaspoon sugar -; 1 clove garlic, grated -; 1 teaspoon vegetable oil -; For the rice -; 4 cups freshly cooked medium-grain white rice -; 2 teaspoons sesame oil -; 1/2 teaspoon kosher salt -; For the spinach -; 8 ounces spinach leaves, washed -; 2 teaspoons sesame oil -; 1/4 teaspoon kosher salt -; For the carrots -; 1 teaspoon vegetable oil -; 1 large carrot, peeled and cut into 1/8-inch-wide matchsticks -; Pinch of kosher salt -; For the kimbap -; 6 (1/4-inch-wide) strips danmuji (yellow pickled radish) -; 6 (about 8x8-inch) sheets gim (roasted seaweed) -; Sesame oil, for brushing the kimbap -

Classic Kimbap (Korean Seaweed Rice Roll)

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Classic Kimbap (Korean Seaweed Rice Roll)

1. For the steak -

2. 6 ounces skirt steak or sirloin beef, cut into 3x1/4-inch strips -

3. 2 teaspoons soy sauce -

4. 1 teaspoon rice vinegar -

5. 1 teaspoon sugar -

6. 1 clove garlic, grated -

7. 1 teaspoon vegetable oil -

8. For the rice -

9. 4 cups freshly cooked medium-grain white rice -

10. 2 teaspoons sesame oil -

11. 1/2 teaspoon kosher salt -

12. For the spinach -

13. 8 ounces spinach leaves, washed -

14. 2 teaspoons sesame oil -

15. 1/4 teaspoon kosher salt -

16. For the carrots -

17. 1 teaspoon vegetable oil -

18. 1 large carrot, peeled and cut into 1/8-inch-wide matchsticks -

19. Pinch of kosher salt -

20. For the kimbap -

21. 6 (1/4-inch-wide) strips danmuji (yellow pickled radish) -

22. 6 (about 8x8-inch) sheets gim (roasted seaweed) -

23. Sesame oil, for brushing the kimbap -

How to cook deliciously - Classic Kimbap (Korean Seaweed Rice Roll)

1. Stage

Marinate the beef: In a medium bowl, add the steak, soy sauce, rice vinegar, sugar, and garlic. Mix well and cover with plastic wrap. Set aside to marinate while you prepare the other ingredients.

2. Stage

Season the rice: In a large bowl, add the freshly cooked rice, sesame oil, and salt. Mix with a large spoon until the rice is evenly coated in the sesame oil. Set aside to cool.

3. Stage

Cook the spinach: Bring a medium pot of water to a boil over high heat. Fill a large bowl with ice water and set it next to the stovetop. Blanch the spinach in the boiling water for about 15 seconds. Use tongs to transfer the spinach into the ice water to stop the cooking. Once cooled, use your hands to squeeze out as much water as possible. Transfer it into a medium bowl and stir in the sesame oil and salt. Place the seasoned spinach on a large plate.

4. Stage

Cook the carrots: Heat a large pan with 1 teaspoon vegetable oil over medium-high heat. Sauté the carrots for about 1 minute until a little tender. It will not be soft and cooked through. Stir in a pinch of salt. Place the cooked carrots next to the spinach.

5. Stage

Cook the beef: Set the same pan used to cook the carrots over medium-high heat and add 1 teaspoon vegetable oil. Sauté the marinated beef until cooked through, about 4 minutes. Place the cooked beef next to the spinach and carrots.

6. Stage

Assemble the kimbap: You can set the strips of danmuji on the same large plate with the fillings. Fill a small bowl of water for dipping your fingers into. Having all the ingredients ready and together will help make assembling the kimbap much easier. Place a sheet of gim, shiny side-down, on the rolling mat. Use your fingers to spread about 3/4 cup of rice evenly on top of the seaweed, leaving about an inch border uncovered at the top. Lightly dampen your fingers with water to prevent the rice from sticking to them. Dip a finger into the water and lightly dampen the inch border of seaweed. This will help seal it after you roll it.

7. Stage

Add the fillings: Place about one sixth of the prepared carrots, spinach, beef, and danmuji on the center of the rice—they will lay in a strip from left to right.

8. Stage

Roll the kimbap: Lift the end of the rolling mat closest to you to fold the gim over the filling, squeezing gently and evenly. Tuck the filling in with your fingers and continue rolling and squeezing until you reach the end of the roll. Pull the end of the mat out and above the roll. Press into the dampened border to seal it, seam-side down. Brush the outside of the roll with a little sesame oil.

9. Stage

Cut and serve the kimbap: Roll the remaining kimbap. The gim will become more pliable as it sits, making it easier to cut. Use a sharp knife to cut the kimbap into 6 to 8 pieces. Serve at room temperature. Kimbap is best served soon after making. In the unlikely event that you have leftovers, store in an airtight container with parchment between each layer. Allow them to come to room temperature before eating; otherwise, the rice will be hard. My mom used to dip leftover kimbap in pajeon batter and pan fry in oil for a treat! Did you love the recipe? Leave us stars below!