Kimbap
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5
10 reviews
Excellent
Kimbap
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Korean-style marinated beef ribeye
- ⅓ cup soy sauce low sodium
- ¼ cup Asian pear peeled and freshly grated
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon honey
- 1 teaspoon fresh ginger grated
- 3 garlic cloves, roughly chopped
- 1 green onion sliced
- 1 pound beef ribeye thinly sliced
sigumchi namul (marinated spinach)
- 1 bunch spinach cleaned
- 1 ½ tablespoons soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds toasted
- ¼ teaspoon sugar
- 1 garlic clove, minced
- 1 green onion thinly sliced
- black pepper to taste
sushi rice
- 1 cup white rice cooked
- ¾ tablespoon rice wine vinegar
- 1 teaspoon sugar
- 2 egg lightly beaten
- 1 tablespoon vegetable oil
- ¼ pickled radish yellow, sliced into long thin strips
- 4 heets nori
Instructions
- For beef: place all marinade ingredients into a food processor and process until smooth. Pour marinade over sliced ribeye, in layers, and marinate for 12 to 24 hours. Grill meat in a grill pan, on high heat, with a small amount of nonstick cooking spray.
- Grill on each side for 3 minutes or until the meat has cooked through completely. Set aside.
- For spinach: fill a large pot with water and bring to a boil. Blanch spinach for 2 minutes, then drain and rinse under cold water. Squeeze excess water from spinach and roughly chop. Set aside. Place remaining spinach ingredients into a bowl and whisk together. Pour marinade over spinach and stir together to completely coat. Place in refrigerator until ready to use.
- For “omelet”: pour oil into a nonstick skillet and place over medium heat. Pour beaten eggs into skillet and cook like a crepe, about 3 minutes on each side. Remove from skillet and slice into long, thin strips. Set aside.
- For sushi rice: place rice, rice wine vinegar and sugar into a large bowl and gently fold together until fully combined. Set aside.
- To assemble: place a sheet of nori onto a sushi mat/roller and carefully spread 1/4 cup of the prepared rice onto a thin layer over the nori.
- Spread 4 ounces of beef atop the rice followed by ¼ of the spinach, 2 strips of daikon, and 2 strips of egg omelet.
- Carefully roll the kimbap as tightly as possible, without tearing the nori.
- Once the sushi has been rolled slice the roll into 10 to 12 even pieces, depending on desired thickness.
- Repeat with the remaining ingredients until all four rolls have been made and sliced.
- Serve accompanied with the remaining pieces of yellow pickled daikon.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
30g
(10%)
Protein
31g
(62%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
151mg
(50%)
Sodium
1074mg
(45%)
Potassium
959mg
(20%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
8301IU
(166%)
Vitamin C
32mg
(36%)
Calcium
141mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 151mg | 50% |
| Sodium | 1074mg | 45% |
| Potassium | 959mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 8301IU | 166% |
| Vitamin C | 32mg | 36% |
| Calcium | 141mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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