Gimbap
Roll seasoned rice, cooked beef, vegetables and eggs in roasted seaweed, then slice into rounds.
- Prep
- 25 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Cooked short-grain white rice Weight of freshly cooked rice
- 500 g
- Roasted seaweed for kimbap
- 3 pieces
- minced beef
- 120 g
- carrots
- 80 g
- spinach
- 100 g
- Pickled radish for kimbap wiped dry
- 90 g
- egg
- 2 pieces
- cooking oil
- 1 T
Seasonings
- Brewed soy sauce
- 1 T
- sugar
- 1/3 T
- sesame oil
- 1 T
- fine salt
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables
Cut the carrot 80 g into thin matchsticks and the pickled radish 90 g into long strips.
-
Blanch and squeeze the spinach
Blanch the spinach 100 g for 30 to 40 seconds, cool it and squeeze out the excess water.
-
Cook the egg sheet
Beat the eggs 2 pieces. Coat a pan with the oil 1/3 T and cook the eggs in a thin sheet over medium-low heat until set on both sides.
-
Cool and cut the egg sheet into strips
Cool and cut into long strips.
-
Sauté the carrot first
Divide the oil 2/3 T between the carrots and beef. Sauté the carrots first and remove them.
-
Stir-fry the beef
In the same pan, stir-fry the beef 120 g with the soy sauce 1 T and sugar 1/3 T, holding the beef at 75 °C or above for 1 minute.
-
Season the rice
Mix the warm rice 500 g evenly with the salt 1/6 T and sesame oil 1 T. Let the steam escape briefly.
-
Spread the rice on the seaweed
Set the roasted seaweed 3 pieces rough-side up on a bamboo mat. Divide the rice and fillings evenly among the sheets. Spread a thin layer of rice, leaving 2 cm bare at the far edge.
-
Fill and roll the gimbap
Line up the fillings on the side nearest you, roll firmly with the mat, and rest seam-side down.
-
Slice and serve promptly
Transfer to a clean board. Slice into 1.5 cm rounds, wiping the blade as needed. Serve promptly and refrigerate any extra rolls at 5°C or colder rather than leaving them out.
