Korean · Lunch
Korean Rice Rolled in Seaweed
Gimbap features seasoned short-grain rice, egg strips, marinated beef sirloin, and pickled radish rolled tight in toasted seaweed with spinach, carrot, and cucumber. Sesame oil coats the rice, seeds finish the roll, and slices reveal a compact spiral cross-section, served with a light soy dip.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
443Calories
30.8gProtein
19.1gFat
38.2gCarbs
3.9gSugar
3.8gFiber
722mgSodium
113mgChol
4.8gSat Fat
680mgPotassium
115mgCalcium
4.2mgIron
1.5mcgVitamin B12
14mgVitamin C
low-calorie
rich-umami
all-time-classics
vegetarian
Instructions
1
Prep
Slice beef sirloin into thin strips, toss with minced garlic, soy sauce, and 1/4 teaspoon sesame oil; set aside 10 minutes.
2
Heat 1/2 teaspoon vegetable oil in a small skillet over medium heat, stir-fry marinated beef 2 to 3 minutes until lightly browned and cooked through.
3
Blanch fresh spinach in boiling water 30 seconds until bright green, drain, squeeze dry, and season with a pinch of salt and sesame oil.
4
Beat egg with salt, pour into a lightly oiled nonstick pan over medium-low heat, cook 2 to 3 minutes per side until fully set, then slice into thin strips.
5
Stir-fry julienned carrot in a few drops of oil over medium heat for 1 to 2 minutes until slightly softened but still crisp.
6
Toss warm rice with remaining sesame oil and a pinch of salt until every grain glistens and rice cools to warm.
7
Lay nori shiny-side down on a bamboo mat, spread rice evenly over it leaving a 1-inch border at top, arrange beef, egg strips, carrot, spinach, and pickled radish in a line across center.
8
Lift the edge of the mat closest to you and roll nori tightly over filling, pressing firmly as you roll into a compact cylinder, sealing the far edge with water.
9
Plate
Slice the roll into 8 to 10 pieces with a sharp knife wiped clean between cuts, arrange cut-side up on a plate, and scatter with toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 1 1/2 cup280g cooked short-grain white rice, warm
- 22 sheet nori seaweed
- 22 small eggs
- 2.8 oz80g carrot
- 2 oz60g fresh spinach
- 2.2 oz60g pickled radish
- 4 tsp4 tsp sesame oil, divided
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sugar
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp toasted sesame seeds
- 1/4 tsp1/4 tsp salt
- 1 tsp1 tsp vegetable oil, for the pan
