Kimbap

Print Recipe

4.73 from 11 votes

How to make the best kimbap

Prep Time1

Cook Time0

Total Time1

Servings:

Calories: 401kcal

Ingredients

4 cups cooked rice short grain preferred
1/2 tsp kosher salt or to taste
4 tsp toasted sesame oil
1/2 lb steak of choice thinly sliced
2 tsp soy sauce
2 tsp sugar
8 oz spinach baby spinach preferred
1 large carrot cut into small matchsticks
4-8 strips danmuji see notes
4 sheets seaweed

Instructions

Place warm rice in a large bowl and sprinkle with 1/2 tsp kosher salt and 1 tsp toasted sesame oil. Fluff the rice, mixing the salt and and oil into the rice evenly. Let cool while you prep the other ingredients.
Marinate the thin slices of steak with 2 tsp soy sauce, 2 tsp sugar, and 2 tsp toasted sesame oil. Set aside.
Quickly blanch the spinach in boiling hot water and cool immediately in ice water. Squeeze the water out of the spinach and mix with a sprinkle of salt and a 1/4 tsp toasted sesame oil. Set aside.
Massage the carrots with a sprinkle of salt and let soften for 2-3 minutes then squeeze any excess water out of the carrots. Sauté the carrots in a non-stick frying pan over medium low heat with a 1/4 tsp toasted sesame oil until slightly soft, 1-2 minutes. Remove from the pan and let cool.
If needed, prep the danmuji by making sure it’s trimmed to fit the length of the seaweed sheets.
Fry the beef in a nonstick frying pan over medium-high heat stirring as needed until cooked through. Remove from the pan and let cool.
Place a sheet of seaweed, shiny side down, on a rolling mat. Evenly spread 1 cup of the prepared rice onto the seaweed, leaving 2 inches uncovered on the top portion of the seaweed. Place 1/4 of the beef, carrots, daikon, and spinach evenly in a neat row in the middle of the rice.
Use both hands and the mat to roll up the rice and seaweed tightly over the fillings until you reach the top of the seaweed where there is no rice. Let the kimbap sit, seam side down, while you repeat with the remaining ingredients.
Lightly brush the rolls with toasted sesame oil then slice into 1/2 inch bite size pieces and enjoy!

Notes

Quick pickled danmuji
makes 1 lb picked daikon
prep 10 minutes
pickle 24 hours

8 inch length daikon
1 cup water
1 cup rice vinegar
1/4 cup sugar
2 tsp kosher salt
1/4 tsp ground turmeric

Peel and cut the daikon into 4 inch long strips that are about 1/4 inch thick.

Combine the water, rice vinegar, sugar, salt, and turmeric in a small pot and bring to a simmer of medium heat, stirring, until the sugar and salt dissolves. Remove from the heat.

Place the daikon strips into an airtight container and carefully pour the pickling water over the daikon. Let cool, then cover, submerging the daikon in the pickling juice. Pickle for 24 hours minimum before enjoying!

Nutrition