Korean · Lunch · Dinner · Snack
Kimbap
김밥
Colourful Korean seaweed rolls packed with seasoned rice, garlicky spinach, sweet carrot, crisp cucumber, tangy yellow radish, ribbons of egg and savoury lean beef. They are lighter on oil but just as satisfying, and perfect for lunchboxes and picnics.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 58% · Fat 22% · Protein 20%
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Ingredients
For 4 servings- 1 1/2 cups300 gshort-grain white rice
- 1 2/3 cups400 gwater
- 1 tbsp14 gtoasted sesame oil
- 1/2 tspsalt
- 200 glean beef sirloin, cut into thin strips
- 1 tbsp16 glow-sodium soy sauce
- 1 clovegarlic, minced
- 3 large150 geggs
- 1 tsp5 gcanola oil
- 1 large bunch200 gfresh spinach
- 1 medium120 gcarrot, cut into matchsticks
- 1/2 English cucumber150 gcucumber, cut into long strips
- 4 long strips100 gpickled yellow radish (danmuji) strips
- 4 sheets10 groasted seaweed sheets (gim)
- 2 tsp6 gtoasted sesame seeds
Steps
- 1
Rinse the rice in cold water until the water runs almost clear, then drain.
- 2
Put the rice and the water in a pot, bring to a boil, cover and simmer on low for 15 minutes.
- 3
Turn off the heat and let the rice steam, covered, for 10 minutes.
- 4
While the rice cooks, toss the beef strips with the soy sauce and garlic.
- 5
Bring a pot of water to a boil and blanch the spinach for 30 seconds, then rinse under cold water and squeeze out the liquid.
- 6
Season the spinach with a pinch of the salt and 1/2 tsp of the sesame oil.
- 7
Beat the eggs with a pinch of the salt.
- 8
Heat a nonstick pan over medium heat, wipe it with half the canola oil and pour in the eggs to make a thin omelette.
- 9
Cook the omelette until fully set, about 2 minutes per side, then slice it into long strips.
- 10
Wipe the pan with the remaining canola oil and stir-fry the carrot for 2 minutes until just tender, then set aside.
- 11
Stir-fry the beef over medium-high heat for 2 to 3 minutes until no pink remains, then set aside.
- 12
Gently mix the warm rice with the remaining salt, 2 tsp of the sesame oil and the sesame seeds.
- 13
Place a seaweed sheet shiny side down on a bamboo mat and spread a quarter of the rice thinly over it, leaving a 3 cm strip bare at the top edge.
- 14
Lay a quarter of the spinach, carrot, cucumber, radish, egg and beef in a line across the lower third of the rice.
- 15
Roll up tightly with the mat, pressing gently, and seal the edge with a few grains of rice.
- 16
Repeat with the remaining sheets and fillings.
- 17
Brush the rolls lightly with the last of the sesame oil and slice each into 8 to 10 pieces with a sharp, damp knife.
Swaps, storage and make-ahead
Swaps
- For a vegetarian roll, replace the beef with firm tofu strips pan-fried with the soy sauce and garlic.
- For a gluten-free roll, use tamari labelled gluten-free instead of soy sauce and choose pickled radish labelled gluten-free.
- If you can't find danmuji, use thin strips of pickled daikon or a crisp dill pickle for a similar tangy crunch.
- For an easier shop, swap the sirloin for canned tuna mixed with a little light mayonnaise, a common kimbap filling.
Storage
Kimbap is best eaten the day it is made, since the rice hardens in the fridge; refrigerate leftovers within 2 hours, tightly wrapped, and eat within 1 day. Do not freeze; if the rice is firm, dip slices in beaten egg and pan-fry until steaming hot.
Make ahead
Cook and season the beef, egg strips, carrot and spinach up to 1 day ahead and keep them covered in the fridge. Cook the rice fresh and roll the kimbap within a few hours of serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyEggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (419 g) | Per 100 g | |
|---|---|---|
| Calories | 484 kcal | 116 kcal |
| Protein | 24.3 g | 5.8 g |
| Carbohydrates | 69.2 g | 16.5 g |
| of which sugars | 3 g | 0.7 g |
| Fiber | 5.2 g | 1.2 g |
| Fat | 11.8 g | 2.8 g |
| of which saturated | 2.8 g | 0.7 g |
| Sodium | 794 mg | 189 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
