🍽️ FittestMe.aiFoodsNutrients

Korean Gimbap Recipe

Korean · Main course · 50 min total

Korean gimbap is a popular seaweed rice roll filled with colorful vegetables, protein, and pickled radish. This recipe makes classic gimbap with beef, egg, and vegetables.

Ingredients

• 2 cups cooked short-grain rice (slightly warm)
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 4 sheets gim (dried seaweed)
• 4 ounces beef (sirloin or ribeye), cut into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/2 teaspoon sesame oil
• 1 carrot, julienned
• 1/2 cucumber, seeded and julienned
• 4 long strips danmuji (pickled radish)
• 3 eggs, beaten
• 1 tablespoon vegetable oil (for frying)
• Sesame seeds (optional)

Instructions

1. Cook rice according to package directions. While warm, mix with 1 tablespoon sesame oil and salt. Set aside to cool slightly.
2. Marinate beef: Combine beef strips with soy sauce, sugar, garlic, and 1/2 teaspoon sesame oil. Set aside for 10 minutes.
3. Heat a non-stick pan over medium heat with a little vegetable oil. Pour beaten eggs into pan to make a thin omelet. Cook until set, then flip and cook briefly. Remove and slice into long strips.
4. In the same pan, stir-fry the marinated beef until cooked through. Set aside.
5. Lightly sauté the carrot strips in the pan for 1-2 minutes until slightly softened. Set aside.
6. Place a gim sheet on a bamboo mat (or plastic wrap). Spread about 1/2 cup of rice evenly over the seaweed, leaving a 1-inch gap at the top edge.
7. Arrange beef, egg strips, carrot, cucumber, and danmuji in a line across the center of the rice.
8. Using the mat, roll the gimbap tightly away from you, pressing gently. Seal the edge with a little water if needed.
9. Repeat with remaining ingredients. Brush each roll with a little sesame oil and sprinkle with sesame seeds if desired.
10. Slice each roll into bite-sized pieces (about 1/2-inch thick) using a sharp knife. Serve immediately or at room temperature.

Tips

• Use slightly warm rice for easier rolling.
• If the knife gets sticky, wipe with a damp cloth between cuts.
• Gimbap is best eaten the same day; refrigerate leftovers and consume within 24 hours.

More about Korean Gimbap →

AI estimate may be inaccurate · Terms