Flavorsome Korean Kimbap with Pickled Radish and Beef

A delightful Korean sushi roll with savory beef and fresh vegetables

This traditional Korean dish combines sushi-style rolled rice with savory marinated beef and crunchy vegetables for an irresistible main course or appetizer.

1 h 30 min
4 rolls
Intermediate

Ingredients

For the Rice

Short-grain white rice

2 cups

Water

2 1/2 cups

Sesame oil

2 tablespoons

Sesame seeds

2 tablespoons

Salt

1 teaspoon

For the Beef Marinade

Thinly sliced beef

200g

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Sugar

1 tablespoon

Garlic, minced

2 cloves

Ground black pepper

1 teaspoon

For the Vegetables

Cucumber, julienned

Carrots, julienned

Spinach, blanched

1 bunch

For the Assembly

Roasted seaweed (nori)

4 sheets

Pickled radish strips (danmuji)

Soy sauce

for dipping

Preparation

Marinating the Beef

Combine marinade

In a bowl, combine soy sauce, sesame oil, sugar, minced garlic, and black pepper.

Coat the beef

Add sliced beef, ensuring it's fully coated.

Chill

Let marinate for at least 30 minutes in the refrigerator.

Preparing the Rice and Vegetables

Rinse and cook rice

Rinse the rice under cold water until the water runs clear, then cook with water in a rice cooker.

Do not overcook the rice; it should be sticky but firm.

Season rice

Once cooked, mix rice with sesame oil, sesame seeds, and salt.

Blanch and season spinach

Blanch the spinach quickly and squeeze out excess water. Season with a bit of sesame oil and salt.

Keep vegetables as dry as possible to ensure the nori doesn't get soggy.

Cooking Process

Stir-frying the Beef

Pan-fry the marinated beef on medium-high heat until brown and cooked through.

Rolling the Kimbap

Lay a sheet of nori shiny side down and evenly spread a thin layer of rice over it, leaving 2cm at the top.

Final Assembly

Place beef, vegetables, and pickled radish in rows, and roll tightly using a bamboo mat.

Plating & Serving