Beef Kimbap

Elevate your lunchbox game with homemade Beef Kimbap, a vibrant Korean classic that’s as beautiful as it is delicious. This recipe features perfectly seasoned beef sirloin, tender spinach, crisp julienned carrots, fluffy egg strips, and tangy pickled radish, all rolled alongside sushi rice in a sheet of dried seaweed. The balance of savory, sweet, and umami flavors, enhanced by a hint of sesame oil, makes each bite an irresistible taste of Korea. With a few simple prep steps—like marinating the beef and blanching the spinach—you can master this dish in just an hour. Perfect for picnics, lunch on the go, or a quick weekday dinner, these bite-sized rolls are sure to impress both your taste buds and your guests. Pair with soy sauce or enjoy as-is for an authentic and satisfying experience!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 200 grams beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons sesame oil
• 1 teaspoon minced garlic
• 1 medium carrot, julienned
• 100 grams spinach
• 3 eggs
• 1 teaspoon salt
• 5 dried seaweed sheets
• 150 grams pickled radish, cut into strips
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the sushi rice in cold water until the water is clear. Combine the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it stand covered for 10 minutes.

Step 2

While the rice is cooking, marinate the sliced beef with soy sauce, sugar, sesame oil, and minced garlic for about 10 minutes.

Step 3

Heat a non-stick pan over medium-high heat, add the marinated beef, and stir-fry until it's fully cooked. Set aside to cool.

Step 4

In the same pan, quickly stir-fry the julienned carrot with a pinch of salt until slightly soft. Remove and set aside.

Step 5

Bring a pot of water to a boil, briefly blanch the spinach, then rinse under cold water. Squeeze out excess moisture and season lightly with sesame oil and salt.

Step 6

Beat the eggs with a pinch of salt, pour into a non-stick pan, and make a thin omelette. Let it cool and cut it into long strips.

Step 7

Place a seaweed sheet shiny side down on a bamboo mat. Spread a thin layer of cooked rice over the sheet, leaving about 1 inch at the top.

Step 8

Arrange a small amount of cooked beef, carrots, spinach, pickled radish, and egg strips horizontally across the rice.

Step 9

Using the bamboo mat, carefully roll the kimbap from the bottom to the top, pressing gently to shape it into a cylindrical roll. Moisten the uncovered edge of the seaweed with a little water to seal the roll.

Step 10

Repeat the process with the remaining ingredients.

Step 11

Lightly brush the kimbap rolls with sesame oil for a glossy finish. Sprinkle with sesame seeds.

Step 12

Using a sharp knife, cut each roll into bite-sized slices and serve immediately.

Nutrition Facts

Serving size	1747.1 grams (1747.1g)

Amount per serving	% Daily Value*
Calories	1750

Total Fat 79.80g	102%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 14.00g
Cholesterol 698mg	233%
Sodium 5522mg	240%
Total Carbohydrate 149.30g	54%
Dietary Fiber 11.00g	39%
Total Sugars 11.10g
Protein 95.50g	191%

Vitamin D 123IU	615%
Calcium 344mg	26%
Iron 15mg	86%
Potassium 2544mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 22.5%

Carbs: 35.2%