Kimbap

Kimbap

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

Directions

Rice:

  1. 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. 
  2. Let it cool down enough so that it's no longer steaming. Cover and set aside.

Spinach:

  1. Combine the blanched spinach, 2 minced garlic cloves, 1/2 teaspoon kosher salt, and 2 teaspoons toasted sesame oil in a bowl.
  2. Mix well by hand, and put it on a large platter with the sliced yellow pickled radish.

Carrots:

  1. 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)
  2. Squeeze out excess water from the carrot, then saute for about 1 minute. Plate it next to the spinach and rest. 

Skirt Steak:

  1. 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.
  2. Mix well by hand, and let it rest to allow the marinade to soak in.
  3. Heat the pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.

Eggs:

  1. In a large bowl, crack 3 eggs and add 1/4 teaspoon kosher salt. Mix well with a fork or whisk.
  2. 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.
  3. 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.
  4. Cut the eggs into 1/2in wide strips.

Assembly:

  • 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.