Kimbap (김밥)
User Reviews
5
Kimbap (김밥)
Description
This recipe for Kimbap starts with washing and cooking Calrose rice in a pressure cooker for precise texture. The rice is then seasoned with salt and sesame oil to add flavor and softness. Beef top round steak is sliced into strips and marinated with garlic powder, soy sauce, brown sugar, and sesame oil before being stir-fried until cooked through.
Spinach is thoroughly washed to remove sand, boiled, drained, rinsed in cold water, and squeezed dry. It is then seasoned simply with salt and sesame oil. Carrots are peeled, cut into thin strips, and stir-fried with vegetable oil and salt until tender. Eggs are beaten and pan-fried to cook evenly, then sliced into strips for filling.
The assembly uses a bamboo sushi mat covered with plastic wrap for cleanliness. A thin layer of seasoned rice is spread over nori sheets, leaving space at the top edge. The prepared fillings including beef, spinach, carrots, eggs, and pickled radish strips are laid across the rice. The roll is brushed with sesame oil before slicing into bite-sized pieces, enhancing flavor and softness.
This methodical preparation ensures each ingredient contributes distinct texture and flavor, while careful seasoning and rolling techniques maintain the structural integrity and taste balance of classic Korean Kimbap.
Ingredients
- 1 piece yellow pickled radish (big piece)
- 7 heets nori seaweed seaweed sheets
- ½ teaspoon sesame oil (Brushing the rolls before cutting)
Rice
- 3 cups Calrose rice (uncooked)
- 3 cups water
Rice Seasoning:
- ½ teaspoon salt
- 1 tablespoon sesame oil
Beef
- 1 pound top round steak
Steak Seasoning:
- ½ teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
Spinach
- 1 bunch spinach
Spinach Seasoning:
- ⅛ teaspoon salt
- 1 teaspoon sesame oil
Carrot
- 2 pieces carrot (small one)
Carrots stir fried:
- ½ tablespoon vegetable oil
- ⅛ teaspoon salt
Egg
- 3 egg
Eggs pan fried:
- ½ tablespoon vegetable oil
Instructions
How to make Kimbap Korean sushi rolls
- Wash and drain 3 cups of rice very well. Then, put into instant pot pressure cooker and add 3 cups of water. Make sure the rice is level off and covered in the water. Close the lid and vent. Push manual button and adjust time for 6 minutes and natural release. After that, put the cooked rice into a mixing bowl, add ½ teaspoon of salt, 1 tablespoon of sesame oil and mix them well. Set it aside and let it cool off.
- Cut 1 pound of beef round steak into strips. After that, put the beef into a container and add ½ teaspoon garlic powder, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon sesame oil. Mix it well and let it marinate for at least 15 minutes. Next, stir fry the beef until it changes color.
- Peel and cut 2 small carrots into strips and stir fry them by adding ½ tablespoon of vegetable oil and ⅛ teaspoon of salt into a pan. Cover the lid and cook the carrots until it’s soft.
- Beat 3 eggs, add ½ tablespoon of vegetable oil into a non-stick pan and turn on medium small fire to pan fry the eggs. Then, cut the eggs into strips.
- Wash and soak 1 bunch of spinach very well. Then, boil them in water. After that, drain the water and rinse it under cold water. Remove excess water by squeezing the spinach. Put the cooked spinach in a container, add ⅛ of teaspoon salt, 1 teaspoon of sesame oil and mix them well.
- Cut 1 piece of yellow pickled radish into long strips.
- Now, filling ingredients are ready. Let’s wrap kimbap. First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch. Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video.
- Brush or wipe some sesame oil around Korean sushi rolls.
- Slice kimbap rolls into bite sized pieces.
Notes
- Ensure rice is level and fully submerged in water before cooking for consistent texture.
- Allow cooked rice to cool completely before spreading on nori to prevent tearing and to make rolling easier.
- Wash and soak spinach thoroughly to remove sand; boil, drain, rinse in cold water, and squeeze tightly to remove excess moisture.
- Wrap the bamboo sushi mat with plastic wrap for easy cleanup and to prevent sticking.
- Leave about 1 to 1.5 inches space at the top of nori when spreading rice to allow proper sealing of the roll.
- Do not overfill rolls; use enough filling for flavor but maintain ability to fold and roll tightly.
- Brush sesame oil on the finished rolls for added flavor and to soften the nori before slicing.
- Slice rolls into bite-sized pieces just before serving to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 42991 kcal
% Daily Value*
| Serving | 31g | |
| Calories | 429.91kcal | 21% |
| Carbohydrates | 60.86g | 20% |
| Protein | 22.24g | 44% |
| Fat | 10.16g | 16% |
| Saturated Fat | 3.37g | 17% |
| Cholesterol | 95.97mg | 32% |
| Sodium | 581.5mg | 24% |
| Potassium | 664.74mg | 14% |
| Fiber | 2.55g | 10% |
| Sugar | 2.94g | 6% |
| Vitamin A | 4234.44IU | 85% |
| Vitamin C | 22.13mg | 25% |
| Calcium | 99.03mg | 10% |
| Iron | 3.43mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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