Kimbap/gimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various vegetables and meat that’s rolled in dried seaweed (kim). Get the Korean seaweed sushi rolls with beef down below. So easy and yummy!
As you all know, I am into Korean food and have been eating out at many Korean restaurants and also cooking Korean recipes at home.
Whenever I shop at Korean food markets, I am always intrigued by Korean kimbap, which is about the same as Japanese sushi rolls (there are debates that the Koreans invented this type of rolls).
Anyway, I invited Julie to teach us how to make kimbap, check out her delicious beef kimbap recipe including detailed step-by-step pictures.
Please welcome Julie and remember to check out her wonderful blog.
Hey this is Julie from chefjulieyoon.com.
I’m honored to be writing on Bee’s blog, but I’m all about simple gourmet cooking with a laid back attitude, so I’m not gonna lie.
When Bee asked me if I could make kimbap for this entry, I nearly fainted. Kimbap has a lot of steps and ingredients, and is a little bit of a nuisance to make.
This recipe is not for your Monday night after you get off of work type of dinner.
I often forget this because kimbap is designed to be “travel-friendly food,” mainly taken on the road or to picnics.
And you pop it into your mouth without giving it much thought.
In fact if you walk into any Korean grocery store, you can easily buy a pack of freshly made kimbap, for just a few bucks.
So by no means do people consider it “luxury food.”
Kimbap is the Korean version of the Japanese “maki,” or rice rolls.
The flavor comes from sesame oil and individually seasoned meats and veggies.
But the one particular ingredient that is the heart of Kimbap is “danmuji,” or bright yellow pickled radish you can find at the Korean grocery store in the refrigerated section.
Also, everything is seasoned so well that you don’t need to dip it into any kind of sauce.
Maybe you’ve seen a Korean drama, where they show a mom waking up early at the crack of dawn to roll, slice, and pack these delicious bites for her kids.
This is a labor of love, but once you have all the ingredients prepped, the assembling goes by pretty quickly, and it’s worth it because it’s like having a well balanced meal in every bite.
You can put all sorts of stuff in here, but in my recipe, I simply didn’t want to be bothered with too many ingredients, so I omitted some.
In some recipes, you may find fish cake, imitation crab, or burdock root.
But I wanted to keep it simple and just tackle the basics.
I personally like to add julienned perilla (or sesame) leaves in mine instead of the spinach, which adds a burst of freshness.
But to keep it as authentic as I could, I left it out, and saved it for my “Julie” version, which I’ll probably post on my blog sometime soon.
And lastly, before you run off and make this, I will leave you with one tip: season all the individual ingredients well, but don’t go nuts.
The ingredient with the most flavor should be the marinated beef.
The rice should be a tad bland, and everything together should be balanced, all in one bite.
Talk about high maintenance, huh?
But after you make kimbap, you’ll feel so successful and proud, so definitely give it a try.
It’s perfect for a road trip, picnic, potluck, or party. Just be sure to eat it on the same day you make it.
But if you do have leftovers, just refrigerate them.
The next day, dip the pieces in egg and pan fry them.
They’ll be as good as new, but with a tasty twist!
Beef Kimbap Recipe
Kimbap Recipe | Easy Asian Recipes.
- 6-7 Sheets dried laver seaweed
- 1 bag of ready to use spinach (9 oz-10 oz)
- 1 log of yellow pickled radish, or “danmuji”
- 1 large carrot, or 2 medium sized carrots, peeled
- 5 Eggs
- Kosher salt, divided
- Sesame oil, divided
- Olive oil, divided
- Roasted sesame seeds, divided
- 6 cups cooked, 3 cups uncooked short grain or sushi rice
- ½ tablespoon Sesame oil
- ½ tablespoon Olive Oil
- ½ tablespoon Sesame Seeds
- ¼-½ teaspoon kosher salt, or to taste
For the beef:
In a bowl, combine all the ingredients for the beef. Mix everything together by hand and set it aside to marinate while you prepare the other ingredients. When all the other ingredients are prepped, and the beef has had time to marinate, heat a large pan with some olive oil and fry the beef until it is nicely browned. Remove the beef with a slotted spoon into a bowl and set aside.
For the spinach:
Add the entire 9 or 10 oz bag of ready to use spinach in salted boiling water. Boil for 30 seconds, and drain. Run cold water over it to stop the cooking, and squeeze out all the excess moisture with your hand. Transfer to a bowl and season with 1 teaspoon sesame oil, and a couple pinches of kosher salt. Mix well. Set aside.
For the “danmuji,” or pickled radish:
Slice the log of radish into ½” thick slices. Cut each slice into strips, so that you end up with thin long strips, about ½” thick in diameter. Set aside.
For the carrots:
Peel and slice your carrot(s) thinly on a diagonal. Lay the slices flat and run your knife through them lengthwise to create thin julienned slices. Saute them in a pan with some olive oil and season with a couple pinches of salt to taste. Set aside.
For the eggs:
Break 5 eggs and add a couple pinches of salt. Whisk well. Heat a large pan with olive oil over medium low heat. Use a paper towel to wipe the pan so that it is evenly coated. Pour in the eggs and let it cook until the bottom is firm and light golden brown. Flip the egg over and cook until light golden brown. Remove to a plate and cut the egg into half-inch strips. Set aside.
For the rice:
Mix the rice last. After all the ingredients are prepped and the beef is cooked, place the 6 cups of cooked rice into a large bowl, along with the other ingredients for the rice. Mix gently, and get everything ready for assembly.
Assembly and slicing:
Place a sheet of dried laver seaweed, shiny side down, on a bamboo mat. Starting from the bottom, spread some rice in a thin even layer, filling about ⅔ of the seaweed sheet.
All of the filling that goes on top of the rice should start at 1” from the bottom, and have 2” of rice above it. Place the danmuji and egg first, leaving a gap in between them. In that gap, add your beef in a neat row. On top of the beef, place the carrot and spinach side by side, also in neat rows.
Starting from the bottom, roll the seaweed sheet, using the mat. The first roll should land right where that excess rice is. That will help it stick together. Gently push and squeeze down on the bamboo mat. Move the mat a litttle further away from you, allowing the kimbap to roll with it. Again, squish down and press with your hands. Then wrap and roll the entire kimbap up in the mat. Squeeze firmly across the entire length of the mat to make the sure the kimbap is tight. If you’re having trouble keeping the seaweed shut, add a few grains of the rice at the edge of the seaweed sheet.
Use a brush or a gloved hand to put some sesame oil on the surface of the kimbap rolls. This adds flavor and helps keep the kimbap shiny. It also helps to add a little sesame oil to your knife blade. With a sharp knife, slice the kimbap into thin half inch or bite sized pieces. Kimbap is characteristically sliced thinner than Japanese maki. You can then sprinkle with some more roasted sesame seeds if you want. Pop it into your mouth and enjoy your hard work!
TIP: For the summer time, instead of the marinated beef, you can use strips of cooked ham, and instead of spinach, you can either use thin strips of cucumber, or julienned perilla (sesame) leaves to lighten it up and keep it easy!