Kimbap
A popular Korean seaweed rice roll packed with seasoned beef, fluffy egg strips, and crisp vegetables.
Ingredients
- 2 cups short-grain white rice, cooked
- 1 tbsp toasted sesame oil
- 1/2 tsp fine sea salt
- 1/2 lb lean ground beef
- 1 tbsp soy sauce
- 2 eggs, beaten
- 1 cup carrots, julienned
- 3 oz spinach leaves, blanched
- 4 strips yellow pickled radish, julienned
- 4 sheets nori seaweed
Instructions
-
1
In a medium bowl, mix 2 cups cooked short-grain white rice with 1 tbsp toasted sesame oil and 1/2 tsp fine sea salt until combined.
-
2
In a skillet over medium heat, cook 1/2 lb lean ground beef with 1 tbsp soy sauce for 5 to 7 minutes until cooked through and reaching an internal temperature of 160 F.
-
3
Pour 2 beaten eggs into a greased skillet over medium heat, cook for 2 minutes into a flat omelet, then slice into thin strips.
-
4
Sauté 1 cup julienned carrots in the pan for 1 to 2 minutes until tender, then squeeze excess water from 3 oz blanched spinach leaves.
-
5
Place 4 sheets nori seaweed on a bamboo mat, spread 2 cups cooked short-grain white rice over the bottom two-thirds, and layer 4 strips julienned yellow pickled radish, 1/2 lb lean ground beef, 2 beaten eggs, 1 cup julienned carrots, and 3 oz blanched spinach leaves across the center.
-
6
Roll tightly using the bamboo mat, slice into half inch rounds, and serve.