Kimbap is the quintessential Korean snack for all ages. With its simple ingredients and bite-sized pieces, it's easy to share or enjoy it all to yourself.
Ingredients (Serves 2-3)
- 5 sheets of seaweed paper, lightly roasted
- 4 cups of cooked rice
- 1/2lb beef skirt steak
- 1 large carrot, cut into thin pieces like toothpicks
- 5 strips yellow pickled radish, or use pre-cut danmuji
- 8oz spinach, blanche, rinsed in cold water, and strained
- 3 eggs, scrambled and cut into thin lengthwise strips
- 3 garlic cloves
- 2 teaspoons soy sauce
- 1 tablespoon plus 1 teaspoon brown sugar
- 1.5 teaspoon kosher salt
- 2.5 tablespoons toasted sesame oil
- Vegetable oil
- In a large bowl, mix the freshly made rice with 1/2 teaspoon kosher salt and 2 teaspoons toasted sesame oil and mix with a wooden spoon.
- Let it cool down enough so that it's no longer steaming. Cover and set aside.
- Combine the blanched spinach, 2 minced garlic cloves, 1/2 teaspoon kosher salt, and 2 teaspoons toasted sesame oil in a bowl.
- Mix well by hand, and put it on a large platter with the sliced yellow pickled radish.
- Combine the carrot strips with 1/4 teaspoon kosher salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops of vegetable oil. (Note: salt draws out excess water in foods)
- Squeeze out excess water from the carrot, then saute for about 1 minute. Plate it next to the spinach and rest.
- Trim the fat from the skirt steak and slice into 1/4in wide pieces, about 3-5 inch strips. In a bowl, combine skirt steak, 2 teaspoon soy sauce, 1 minced garlic clove, 1/4 teaspoon ground black pepper (fresh is always best), 1 tablespoon plus 1 teaspoon brown sugar, and 2 teaspoons toasted sesame oil.
- Mix well by hand, and let it rest to allow the marinade to soak in.
- Heat the pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
- In a large bowl, crack 3 eggs and add 1/4 teaspoon kosher salt. Mix well with a fork or whisk.
- In a non-stick pan, add a few drops of oil and heat. Wipe off any excess oil with a paper towel to leave a thin film of oil. Turn down the heat to low and pour in the egg mixture. Allow the egg mix to cover the entire pan.
- Once the bottom of the egg is cooked, flip it over with a spatula. Remove from heat and let it cook slowly in the hot pan from the residual heat. Plate the eggs onto a plate after about 3-4 minutes, or until yellow/cooked through.
- Cut the eggs into 1/2in wide strips.
- Place the sheet of seaweed onto a bamboo mat with the shiny side down. Evenly spread about 3/4 cup of cooked rice on top, and leave about 2in uncovered on one side of the seaweed.
- In the center, place equal parts of beef, carrot, yellow pickled radish strips, egg strips, and spinach.
- Using both hands, roll the bamboo mat with the kimbap roll.
- Using both hands, roll and press the mat tightly in uniform. You want it tight enough where once the bamboo mat is taken off, the kimbap will hold its shape.
- Cut into 1/4in bite size pieces and garnish with toasted sesame oil or seeds and enjoy.