Ground Meat Kimba

Delight your taste buds with this Ground Meat Kimba recipe, a Korean-inspired dish that's perfect for any occasion! Featuring layers of seasoned ground beef or pork, vibrant sautéed vegetables, and delicate strips of egg all rolled in a sheet of savory nori with perfectly cooked short-grain rice, this dish offers a symphony of flavor and texture in every bite. The recipe highlights key techniques such as blanching spinach for a tender finish, creating a thin omelet for added texture, and expertly rolling the kimbap to perfection. Finished with a sprinkle of aromatic sesame seeds, these bite-sized rolls are a satisfying and portable meal or snack. Whether you're hosting guests or preparing a quick yet impressive lunch, this Ground Meat Kimba is sure to become a family favorite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups Short-grain white rice
• 2.5 cups Water
• 1 pound Ground beef or pork
• 2 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 3 pieces Garlic cloves, minced
• 1 teaspoon Sugar
• 1 tablespoon Vegetable oil
• 1 large Carrot, julienned
• 4 cups Fresh spinach
• 2 large Eggs
• 1 teaspoon Salt
• 6 pieces Seaweed sheets (nori)
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the short-grain white rice under running water until the water runs clear. Place the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, allow the rice to cool slightly.

Step 2

In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the ground meat, soy sauce, 1 tablespoon of sesame oil, and sugar. Cook the meat until browned and fully cooked. Set aside to cool.

Step 3

In a pot of boiling water, blanch the spinach for 30 seconds, then immediately transfer to an ice-cold water bath to stop the cooking process. Squeeze out excess water from the spinach and season lightly with a sprinkle of salt and 1 teaspoon of sesame oil.

Step 4

Whisk the eggs in a small bowl, then pour them into a non-stick skillet set over low heat, creating a thin omelet. Once cooked through, remove the omelet from the pan and slice it into thin strips.

Step 5

In a clean skillet over medium heat, sauté the julienned carrots with a splash of sesame oil and a pinch of salt until slightly softened, about 2-3 minutes.

Step 6

Prepare your sushi rolling station by placing a sheet of nori shiny-side down on a bamboo sushi mat or clean kitchen towel.

Step 7

Spread approximately 3/4 cup of the cooked rice over the nori, leaving about 1 inch of space at the top edge for sealing the roll.

Step 8

Layer the seasoned ground meat, spinach, sauteed carrots, and sliced egg strips horizontally across the middle of the rice.

Step 9

Using the bamboo mat or towel, tightly roll the kimbap from the bottom edge up to the top while keeping the filling in place. Press firmly to seal the roll. Repeat with the remaining ingredients.

Step 10

Using a sharp knife, cut each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Arrange the kimbap pieces on a platter and sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	1852.9 grams (1852.9g)

Amount per serving	% Daily Value*
Calories	2336

Total Fat 147.90g	190%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 22.20g
Cholesterol 735mg	245%
Sodium 4232mg	184%
Total Carbohydrate 139.00g	51%
Dietary Fiber 9.00g	32%
Total Sugars 8.50g
Protein 109.90g	220%

Vitamin D 82IU	410%
Calcium 410mg	32%
Iron 20mg	112%
Potassium 2012mg	43%

*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: 57.2%

Protein: 18.9%

Carbs: 23.9%