Gluten-Free Beef Kimbap

Elevate your lunch game with this Gluten-Free Beef Kimbap, a wholesome take on the classic Korean dish that’s perfect for those avoiding gluten. This vibrant and healthy recipe features tender strips of marinated beef, crisp julienned carrots, fresh cucumber, and savory egg omelet all bundled up in a layer of seasoned gluten-free rice and roasted seaweed. The addition of blanched spinach gives it a burst of color and nutrients, while gluten-free soy sauce ensures a bold, umami-packed flavor in every bite. Rolled tightly with a bamboo mat and sliced into bite-sized pieces, this kimbap is ideal for meal prep, picnics, or as a satisfying on-the-go meal. Topped with a sprinkle of sesame seeds for a nutty finish, it’s a crowd-pleasing favorite that combines tradition with dietary inclusivity.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups glutinous-free rice
• 2.5 cups water
• 200 grams beef sirloin
• 3 tablespoons gluten-free soy sauce
• 1 medium garlic clove
• 1 tablespoon sugar
• 2 tablespoons sesame oil
• 1 medium carrot
• 1 medium cucumber
• 1 cup spinach
• 2 large eggs
• 0.5 teaspoon salt
• 6 sheets roasted seaweed sheets (nori)
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the gluten-free rice under cold water and drain. Cook it with 2.5 cups of water on medium-high heat until boiling, then reduce to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork.

Step 2

While the rice is cooking, prepare the beef by slicing it into thin strips. In a bowl, mix the beef with 2 tablespoons of gluten-free soy sauce, minced garlic, sugar, and 1 tablespoon of sesame oil. Let it marinate for 15 minutes.

Step 3

Peel and julienne the carrot. Slice the cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then rinse under cold water and squeeze out excess moisture.

Step 4

Crack the eggs into a bowl, add a pinch of salt, and beat them well. Heat a non-stick pan over medium heat and pour the eggs to make a thin omelet. Once set, roll and slice into strips.

Step 5

In the same pan, add 1 tablespoon of sesame oil and stir-fry the marinated beef for about 5 minutes until fully cooked. Remove and set aside.

Step 6

Lightly season the cooked rice with the remaining 1 tablespoon of soy sauce and a pinch of salt.

Step 7

To assemble the kimbap, place a seaweed sheet shiny side down on a bamboo mat. Spread a thin layer of seasoned rice over two-thirds of the seaweed sheet, leaving space at the top.

Step 8

Arrange a few strips of beef, carrots, cucumber, spinach, and egg along the middle of the rice.

Step 9

Use the bamboo mat to carefully roll the kimbap tightly away from you, applying gentle pressure to secure the filling. Wet the edge of the seaweed with water to seal the roll.

Step 10

Repeat the process with the remaining ingredients.

Step 11

Slice each roll into 1/2-inch pieces using a sharp knife. Sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	1701.7 grams (1701.7g)

Amount per serving	% Daily Value*
Calories	1624

Total Fat 74.40g	95%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 13.80g
Cholesterol 551mg	184%
Sodium 4405mg	192%
Total Carbohydrate 147.20g	54%
Dietary Fiber 7.40g	26%
Total Sugars 18.50g
Protein 87.20g	174%

Vitamin D 82IU	410%
Calcium 288mg	22%
Iron 11mg	60%
Potassium 1925mg	41%

*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: 41.7%

Protein: 21.7%

Carbs: 36.6%