Korean
Classic Kimbap
Sesame-seasoned rice, beef, egg, pickled radish, and vegetables rolled in roasted seaweed.
4 servings · 70 minutes prep · 25 minutes cook
Ingredients
Rice and Seaweed
- 3 cups, cooked and warm
- 2 tbsp, plus more for brushing
- 1 tsp, divided
- 5 sheets, gim or nori
Fillings
- 8 oz, thinly sliced
- 1 tbsp
- 1 tsp
- 1 clove, grated
- 3 large, beaten
- 2 medium, julienned
- 6 oz, washed
- 5 strips, yellow pickled radish
- 1 small, seeded and cut into long strips
- 2 tbsp, divided
- 1 tbsp, toasted
Directions
Prepare Fillings
- Season short grain rice with sesame oil and 1/2 teaspoon salt. Cool until just warm, not hot.
- Marinate beef ribeye with soy sauce, granulated sugar, and garlic for 10 minutes, then cook quickly in a skillet for 2 to 3 minutes, until it reaches {{temperature:145°F}}. Rest for 3 minutes before rolling.
- Cook egg into a thin omelet, then cut into long strips.
- Sauté carrot in a little avocado oil for 2 to 3 minutes with a pinch of salt, stopping when the carrot is bright orange and bends without snapping.
- Blanch fresh spinach for 30 seconds, rinse cold, squeeze dry, and season lightly with sesame oil and salt.
- Pat danmuji and cucumber dry.
Roll and Slice
- Place one seaweed sheet shiny-side down on a bamboo mat. Spread about 3/4 cup rice over the sheet, leaving 1 inch bare at the top.
- Arrange beef, egg, carrot, fresh spinach, danmuji, and cucumber across the lower third.
- Roll firmly from the bottom, using the mat to tighten the cylinder without crushing it. Brush lightly with sesame oil.
- Repeat with remaining sheets and fillings. Rest for 10 minutes, then slice each roll into 8 pieces with an oiled sharp knife. Sprinkle with sesame seeds.
