Hello everyone! Last Friday, I made Beef Kimbap, a Korean sushi roll.
I learned this recipe from one of my students a few years ago. Since then, I make it once in a while for snacks or for a light meal or for picnic or for a ride. And this is my favorite version of Kimbap – marinated beef, fresh cucumber, sautéed spinach, fresh carrot, omelet, fresh bell pepper, sesame seeds, sesame/olive oil and rice.
It’s very easy to make, with many variations such as seafood, chicken, vegetable, bacon, beef. And it’s very easy to eat – just pop the pieces into your mouth. It’s wholesome, tasty and it’s so filling.
What you will need to make 5 rolls?
- For beef marinate:
- 500 grams beef, cut into thin strips
- 4 tbsp Kikkoman soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp red or black pepper, freshly crashed
- 1 tbsp sesame oil (you can replace it with olive oil)
- 1 piece shallots, sliced
- 3 cloves garlic, minced
- For egg omelet:
- 4 eggs (only the egg yolk)
- salt and pepper, to taste
- 1 table spoon olive oil
- For sautéed spinach
- 1 bundle of spinach, washed and cleaned
- 1 tbsp sesame or olive oil
- 2 cloves garlic
- 1 tbsp Kikkoman soy sauce
- Others:
- 5 pcs of dried seaweed
- ½ pc carrot, peeled and cut into strips
- 1 small cucumber, peeled and cut into strips
- 1 small bell pepper, cut into strips
How to make beef kimbap?
- Prepare the beef.
- In a mixing bowl, put in the beef. Add soy sauce, oyster sauce, honey, black pepper, oregano, paprika, garlic and shallots. Mix well until everything is well combined. Refrigerate for at least 20 minutes.
- Pre-heat a frying. Add a small dash of olive oil and spread it around the pan. Add the beef marinate. Let it cook for about 10 minutes over a medium heat. Once it’s cooked, put it on the plate and set aside.
- Prepare the egg omelet.
- Put the egg yolk in a small bowl. Add salt and black pepper. Beat the egg yolk using a fork.
- Pre-heat a pan. Add a tablespoon of olive oil and spread it around the pan. Add the beaten egg yolk and cook both sides well over medium heat.
- Place the egg omelete on a chopping board and cut it into long strips. Then set aside.
- Sautéed the spinach.
- Wash and clean the spinach. Remove the hard stalks.
- Pre-heat the frying pan. Add a tablespoon of olive oil. Add garlic. Add the spinach leaves. Add soy sauce. Mix well. Let it cook for 1 to 2 minutes. Set aside
- Toast the sesame seeds
- Pre-heat the frying pan. Turn down the fire into low. Add 2 tablespoons of sesame seeds. Mix it continuously for 2 minutes or until the sesame seeds turn light brown.
- Prepare the rice.
- Place the cooked rice into a mixing bowl. Add a tablespoon of sesame or olive oil. Add sesame seeds and a quarter teaspoon of fine salt. Mix them with a rice spatula until everything is well combined.
- Prepare the other vegetables.
- Wash and peel the carrot and cucumber. Then cut them into long strips.
- Wash and remove the seeds of the yellow bell pepper. Then cut it into strips.
- Putting together.
- Place one dried seaweed sheet on the clean table (shiny side down). If you noticed I don’t use a bamboo mat because I find it easier to roll the seaweed sheet without the bamboo mat (I still have to practice this skill).
- Put the rice on the seaweed sheet then spread it evenly and thinly to cover the seaweed. Leave about 1 inch gap at the top of the seaweed so that it would be easier for you to close it.
- Put some strips of beef, egg omelet, carrot, cucumber, spinach, yellow bell pepper.
- Roll the seaweed.
- Serve, share and enjoy.