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Classic Kimbap (Korean Seaweed Rice Roll)
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Create authentic Korean kimbap bursting with flavor using seasoned rice, savory beef, and fresh vegetables.
Ingredients:
  • For the steak
  • 6 ounces skirt steak or sirloin beef, cut into 3x1/4-inch strips
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 clove garlic, grated
  • 1 teaspoon vegetable oil
  • For the rice
  • 4 cups freshly cooked medium-grain white rice
  • 2 teaspoons sesame oil
  • 1/2 teaspoon kosher salt
  • For the spinach
  • 8 ounces spinach leaves, washed
  • 1/4 teaspoon kosher salt
  • For the carrots
  • 1 large carrot, peeled and cut into 1/8-inch-wide matchsticks
  • Pinch of kosher salt
  • For the kimbap
  • 6 (1/4-inch-wide) strips danmuji (yellow pickled radish)
  • 6 (about 8x8-inch) sheets gim (roasted seaweed)
  • Sesame oil, for brushing the kimbap
Instructions:
  • Prepare the beef marinade: Combine steak, soy sauce, rice vinegar, sugar, and garlic in a bowl. Mix thoroughly and cover with plastic wrap. Let it marinate while you prep the rest of the ingredients.
  • Flavor the rice: Combine freshly cooked rice with sesame oil and salt in a large bowl. Stir well until the rice is fully coated in the aromatic sesame oil. Allow it to cool.
  • Prepare the spinach: Boil water in a medium pot. Fill a large bowl with ice water. Quickly blanch spinach in the boiling water for 15 seconds, then transfer to the ice water to cool. Squeeze out excess water, season with sesame oil and salt, then transfer to a plate.
  • In a large pan over medium-high heat, sauté the carrots in 1 teaspoon of vegetable oil for about 1 minute until slightly tender but not fully cooked. Season with a pinch of salt and arrange the carrots next to the spinach.
  • In the same pan where you cooked the carrots, heat 1 teaspoon of vegetable oil over medium-high heat. Cook the marinated beef until done, about 4 minutes. Arrange the cooked beef alongside the spinach and carrots.
  • Prepare the kimbap assembly station: Arrange the danmuji strips and fillings on a large plate. Place a small bowl of water nearby for wetting your fingers. Having all ingredients ready ensures smooth assembly. Lay a sheet of gim shiny side down on a rolling mat. Spread 3/4 cup of rice evenly on the seaweed, leaving a 1-inch border at the top. Dampen fingers with water to prevent sticking. Moisten the seaweed border to seal after rolling.
  • Arrange a portion of the carrots, spinach, beef, and danmuji in a line from left to right on the center of the rice.
  • Roll the kimbap: Fold the seaweed over the filling by lifting the rolling mat closest to you, using even pressure. Tuck in the filling with your fingers and continue rolling until you reach the end. Remove the mat and press the seam to seal the roll. Flip it seam-side down and brush with sesame oil.
  • Slice and present the kimbap: As the kimbap sits, the gim will soften, making slicing easier. Using a sharp knife, cut the roll into 6 to 8 pieces and serve at room temperature. For best taste, enjoy the kimbap freshly made. If storing leftovers, place them in an airtight container with parchment between layers. Bring them to room temperature before eating to prevent hard rice. For a special treat, dip leftover kimbap in pajeon batter and pan fry in oil. Don't forget to share your feedback by leaving us a star rating!

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