Original: English

Kimbap

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Introducing an authentic Kimbap recipe that's incredibly easy to make with just rolling。 Packed with a generous amount of ingredients and bursting with the irresistible aroma of sesame oil, this dish is sure to satisfy. Try making delicious Kimbap at home!

Steps

Crack 1 egg into a bowl and lightly beat.
🕒 02:45
Add 1/2 tbsp water, 1/2 tsp sugar, and a pinch of salt to the beaten egg and mix well. (Key Tip!) Adding water loosens the egg protein for a soft texture.
🕒 02:54
Heat vegetable oil (as needed) in a frying pan over medium heat for about 30 seconds.
🕒 03:05
Pour the egg mixture into the heated pan and spread evenly.
🕒 03:19
Once the egg mixture starts to set, roll it from the front to the back. Pour a small amount of egg mixture into the remaining oil in the pan and spread.
🕒 03:30
Roll from the back to the front. Move to the back, adding more oil if needed.
🕒 03:46
Finally, pour a small amount of the remaining egg mixture towards the back, spread it, and roll again to shape.
🕒 04:01
Turn off the heat, transfer the rolled egg omelet to paper towels, wrap it, and let it cool while shaping.
🕒 04:23
Wipe the pan clean, add 1/2 tsp sesame oil, and heat over medium heat.
🕒 04:42
Once heated, add 120g beef scraps and stir-fry, breaking it apart with chopsticks. (Key Tip!) Cut larger pieces of meat before stir-frying.
🕒 05:05
When the beef is halfway cooked, add 1 tbsp cooking sake, 1/2 tbsp mirin, and 1 tbsp sugar, and continue stir-frying.
🕒 05:20
When the beef is about 80% cooked, add 2 tsp soy sauce and 1/2 tsp gochujang, and stir-fry until the sauce thickens. (Key Tip!) The goal is to cook until it has a slight glaze.
🕒 05:37
Turn off the heat and transfer the beef to a tray to cool.
🕒 06:00
Peel 70g carrot, slice thinly, then cut into julienne strips.
🕒 06:11
Reset the frying pan, add 1 tsp sesame oil, and heat over medium heat.
🕒 06:35
Add the julienned carrot to the heated pan and stir-fry until tender.
🕒 06:51
Once the carrot is tender, add 1/4 tsp sugar and 1/2 tsp chicken bouillon powder and stir-fry to combine.
🕒 07:01
Turn off the heat, transfer to a tray, and spread out to cool.
🕒 07:15
Rinse 80g spinach under water, squeeze out excess moisture thoroughly, and place in a microwave-safe container.
🕒 07:25
Loosely cover with plastic wrap and microwave at 600W for 1 minute 30 seconds.
🕒 07:43
Remove from microwave, squeeze out excess water thoroughly, and trim off the root ends.
🕒 07:57
Cut the spinach into 3cm pieces.
🕒 08:20
Place the cut spinach in a bowl, add 1 tsp sesame oil and 1/2 tsp salt, and mix well. (Key Tip!) Adding pepper to taste is also delicious.
🕒 08:25
Let the spinach mixture cool.
🕒 08:42
First, cut the cooled rolled egg omelet in half, then cut each half in half again to make 4 pieces.
🕒 08:47
Julienne 40g pickled radish (takuan).
🕒 02:26
Add 1/2 tbsp sesame oil and 1/2 tsp salt to 350g cooked rice and mix evenly.
🕒 09:02
Prepare a bamboo rolling mat, place it with the flat side up towards you, and lay 2 roasted seaweed sheets with the rough side facing up.
🕒 09:15
Spread the rice thinly over the seaweed, leaving about 1cm from the front edge and 2.5cm from the back edge.
🕒 09:40
On top of the rice, place half of the prepared rolled egg omelet, drained beef, julienned carrot, seasoned spinach, and julienned pickled radish towards the front. (Key Tip!) Placing ingredients towards the front helps achieve a neat roll.
🕒 09:56