Beef kimbap (소고기 김밥, SoGoGi KimBap) is one type of Korean kimbap. I used the same recipe to marinate the beef for this kimbap as the beef in my Korean stuffed peppers recipe. Green, orange, yellow, black, white, brown – the color combination from the ingredients are very good. Of course, the taste is even better. 😉
Yield: 10 Rolls
Short Korean Lesson
- SahTahng (사탕) = Candy
- ChoKolLet (초콜렛) = Chocolate
- 10 Sheets Dried Seaweed
- 1 Cup Ground Beef
- 9 oz Spinach (½ Cup Boiled Spinach)
- 20 Pieces Burdock Root
- 10 Pieces Pickled Radish (DanMuJi)
- 1 Cup Carrot
- 5 Eggs
- 7-8 Bowls Cooked Short Grain or Sushi Rice
- 1 Green Onion
- 1 Tbsp Garlic
- 1½ Tbsp Soy Sauce
- 1 Tbsp Sugar
- ½ Tbsp Cooking Wine
- 1 tsp Sesame Oil
- ⅛ tsp Black Pepper
- 1 tsp Salt
- 1½ Tbsp Sesame Oil
- 1½ Tbsp Olive Oil
- ½ Tbsp Sesame Seeds
In a bowl, combine 1 cup of ground beef, 1 green onion, 1 Tbsp garlic, 1½ Tbsp soy sauce, 1 Tbsp sugar, ½ Tbsp cooking wine, 1 tsp sesame oil, and ⅛ tsp Black Pepper. Mix everything together and set it aside while you are preparing the other ingredients.
Add 9 oz of spinach in boiling water with some salt to help keep its color green. Boil it for about 30 seconds to 1 minute.
Rinse the spinach in cold water and squeeze out the water.
Mix together the boiled spinach, ½ tsp of sesame oil, and 2 pinches of salt.
Break 5 eggs and add 5 pinches of salt. Mix them together.
On medium heat, add a little bit of oil in a pan and spread it around with a paper towel. Pour the mixed eggs into the pan. Let the egg cook until the surface is almost cooked. Reduce the temperature to low and flip the egg over. Fry it until both sides of the egg are cooked.
Cut the egg into half-inch strips.
Cut the pickled radish into half-inch strips.
Julienne 1 cup worth of carrot thinly.
Fry the carrot with a little bit of cooking oil and salt on medium until it is cooked.
Prepare about 10 pieces of seasoned burdock. If you buy a pack of seasoned burdock, they are ready to use for kimbap. You can find them in the refrigerator section in a Korean or Asian grocery store.
Fry the marinated beef until it is completely cooked.
All of the ingredients are ready except for the rice. 😉
In a large bowl, add 7 or 8 bowls of cooked rice. Add 1½ Tbsp of sesame oil, 1½ Tbsp of olive oil, 1 tsp of salt, and ½ Tbsp of sesame seeds. Mix gently, so your rice will not get mashed.
Cover your rice with the plastic wrap so that it will not get dry.
Place a sheet of dried seaweed on a bamboo mat for kimbap. The shiny part of the seaweed sheet should be on the bottom. Spread some rice across ⅔ of the seaweed sheet.
On top of the rice, place the burdock, egg, carrot, spinach, beef, and pickled radish.
Roll the seaweed sheet. Rolling it tightly is important.
Put some rice on the end of the seaweed sheet to help seal it shut. I hope you used sushi rice, or you will be in trouble. 😉
Roll the kimbap with the bamboo mat. Squeeze it hard. This is also important for a good shape.
Put some sesame oil on the surface of the kimbap. It will give flavor and help keep your kimbap shiny.
Cut the kimbap into half inch pieces or bite sized pieces.