Flavorsome Korean Kimbap with Pickled Radish and Beef
This traditional Korean dish combines sushi-style rolled rice with savory marinated beef and crunchy vegetables for an irresistible main course or appetizer.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine marinade
In a bowl, combine soy sauce, sesame oil, sugar, minced garlic, and black pepper.
- 2
Coat the beef
Add sliced beef, ensuring it's fully coated.
- 3
Chill
Let marinate for at least 30 minutes in the refrigerator.
Preparing the Rice and Vegetables
- 1
Rinse and cook rice
Rinse the rice under cold water until the water runs clear, then cook with water in a rice cooker.
Tip: Do not overcook the rice; it should be sticky but firm.
- 2
Season rice
Once cooked, mix rice with sesame oil, sesame seeds, and salt.
- 3
Blanch and season spinach
Blanch the spinach quickly and squeeze out excess water. Season with a bit of sesame oil and salt.
Tip: Keep vegetables as dry as possible to ensure the nori doesn't get soggy.
How to Make Flavorsome Korean Kimbap with Pickled Radish and Beef
Total time: 2 h · Yields 4 servings
- 1
Stir-frying the Beef
Pan-fry the marinated beef on medium-high heat until brown and cooked through.
- 2
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.
- 3
Final Assembly
Place beef, vegetables, and pickled radish in rows, and roll tightly using a bamboo mat.
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