Easy Kimbap Recipe: How to Make the Perfect Korean Rice Rolls with Beef and Vegetables

Kimbap, the famous rice rolls filled with vegetables, meat (or fish), and turnips, are simple but delicious. And you can eat all kinds of them in a thousand different places.

Practically in Korea, they are like flowers; they bloom everywhere. But the beauty is that every time the flavor changes, even if you don’t like meat, you will find plenty, considering that the first rolls were vegan.

You like eggs? Yes, add slice of omelette! You prefer a bit of octopus, help yourself!

Whether you buy them from the sellers of the legendary Gwangjang Market or stop at a small restaurant at the port of Busan, you will always find a stunning delicacy!

The kimbap, or gimbap depending on how you pronounce it, is similar to Japanese norimakis, but its history is more complicated! It is indeed heavily influenced by Japanese cuisine in its current form, as Japan placed Korea under protectorate at the end of the nineteenth century before annexing it in 1910.

Although Japanese food will be very popular during this time, Koreans have been eating rice balls wrapped in cabbage leaves at least since the 7th century. Korean nori sheet has been eaten dried since the 15th century, just like gim or kim. The norimaki, on the other hand, will be invented in Japan around 1715.

In 1750, the shape of the modern nori sheet, which is so distinctive, will be created by taking inspiration from the methods used to make paper.

In conclusion, whether it is kimbap or Japanese preparations, the credit belongs to the two countries that have been able to draw inspiration from their neighbor’s techniques and technologies to continually push back the finesse and elegance of this cuisine from the outset. It’s portable and even elevates it to the status of art!

Pair these kimbap with mouthwatering banchan, such as braised lotus root, to experience them at their best.

The secret to making the perfect kimbap

Sesame oil. There are really no secrets, but only the unmistakable taste of Korea, given by a certain underlying sweetness and delicacy and by sesame oil, which creates a delicious bond with the vegetables and seaweed.

 

Ingredients

• 430 grams of cooked round rice
• 1 tbsp sesame oil
• 5 grams of salt
• 4 beaten eggs
• 5-6 nori sheets

For the beef

• 450 g beef, cut into thin strips
• 4 tsp soy sauce
• 10 grams of mirin
• 6 grams of sugar
• 10 grams of sesame oil
• 5 grams of garlic paste

For the vegetables

• 500 grams of blanched spinach
• 4 tsp of sesame oil
• 5 grams of salt
• 3 carrots, julienned
• 5 danmuji white radish in pickles, julienned

Preparation

• Sesame oil and salt are used to season the rice. to reserve.
• Mixing all the ingredients will prepare the beef. For two to three minutes, brown the meat on high heat in a skillet.
• Get the spinach ready: Salt and sesame oil are used to season the steamed spinach.
• The carrots should be softened after a brief sauté.
• For two minutes on each side, fry the eggs in hot, oil-coated pan. Slice the omelet into thin strips, then transfer to a plate.
• Lay a bamboo mat on top of a sheet of nori. The entire seaweed sheet should be covered in rice. Spread the meat and vegetables over the sheet’s lower third, then roll it up while squeezing it with your hands’ palms.
• Sesame oil should be applied to both the rice roll and the knife before cutting into 1.5 cm rolls.

What to drink with Korean beef kimbap?