Description
A delightful Korean dish combining marinated beef and fresh vegetables wrapped in seaweed, perfect for lunchboxes or cozy dinners.
Ingredients
Scale
- 1 lb ground beef
- 2 eggs
- 1 carrot, julienned
- 1/2 cup pickled burdock
- 1/2 cup pickled daikon
- 1 cup spinach
- 1 tbsp sesame oil
- 1 cucumber, julienned
- 5 perilla leaves (optional)
- 5 sheets roasted seaweed (nori)
- 2 cups cooked short grain rice
- 2 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
Instructions
- Cook the ground beef in a skillet over medium heat. Add soy sauce, sugar, and minced garlic, stirring until browned.
- Scramble the eggs in a separate pan until they’re set.
- Blanch the spinach in boiling water for about a minute, then drain and mix with a splash of sesame oil.
- Julienne the carrots and cucumber into thin strips for easy rolling.
- Place a sheet of roasted seaweed on a bamboo mat. Spread a thin layer of cooked rice over it, leaving space at the edges.
- Layer the cooked beef, scrambled eggs, carrots, pickled burdock, pickled daikon, spinach, cucumber, and perilla leaves on top of the rice.
- Roll the kimbap tightly from one edge to the other using the bamboo mat.
- Slice the rolled kimbap into bite-sized pieces, and it’s ready to serve!
Notes
Serve kimbap with soy sauce for dipping; consider adding a side of salad or kimchi. Wrap leftovers in plastic wrap and store in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Korean
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg