Kimbap – Korean Seaweed Rice Rolls
Makes 4 rolls
½ cup bulgogi marinade, homemade* or store bought
¼ pound thinly sliced ribeye beef
1 tablespoon vegetable oil, divided
3 large Safest Choice™ pasteurized eggs, beaten
2 cups cooked short grain-sticky rice, heated
½ tablespoon sesame oil
½ tablespoon rice wine vinegar
4 toasted seaweed sheets
½ cup finely julienned carrots
½ cup danmuji – Korean pickled daikon (or cucumbers), cut into long strips
½ cup blanched spinach
In a small bowl, mix the bulgogi marinade and beef together. Cover and refrigerate for 30 minutes.
Heat a small nonstick skillet with ½ tablespoon vegetable oil over medium-low. Pour in the beaten eggs and turn down the heat to low. Cook the eggs until they have just set on top and you see tiny bubbles forming over the surface. Carefully flip over the “omelet”. Allow the eggs to cook for an additional minute and slide the omelet onto a cutting board. Cut the omelet into long strips approximately ½ inch wide. Set aside.
Use a damp paper towel and wipe the interior of the nonstick skillet. Heat the remaining vegetable oil over medium high. Add the marinated beef to the skillet and stir-fry until the meat has browned and cooked through. Set aside.
In a medium size bowl, combine the rice with the sesame oil and rice wine vinegar.
Place one piece of toasted seaweed (shiny side down) on a bamboo sushi mat or piece of parchment paper. Dip your hands into a bowl of water (to help keep the rice from sticking). Spread and press ¼ of the rice mixture into an even, thin layer on top of the seaweed. You’ll want to leave about 2 inches from the top and bottom of the seaweed sheet uncovered.
Place ¼ of the beef, eggs, carrots, daikon, and spinach horizontally along the center of the rice. Hold the bottom of the bamboo mat (or parchment), and use an upwards motion to roll the kimbap. As you’re rolling, you’ll want to gently squeeze the kimbap to ensure that it’s firmly sealed and enclosed into the shape of a log. Unroll the bamboo mat (or parchment) and set the rolled kimbap aside. Repeat the process with the remaining ingredients.
Using a sharp knife, cut each roll into ½ inch pieces. You may need to wipe down the knife periodically as the rice can cause the blade to become sticky. Serve the kimbap at room temperature.
*To make your own bulgogi marinade, add the following ingredients into a food processor/blender and puree. Makes approximately 1 cup.
1/3 cup low sodium soy sauce
1 tablespoon honey or agave
1 tablespoon mirin
juice of one small orange
1 tablespoon sesame oil
1 teaspoon Gochugaru (Korean red chili pepper powder)
½ teaspoon toasted sesame seeds
½ teaspoon kosher salt
¼ teaspoon black pepper
½ tablespoon brown sugar
½ small Asian pear, quartered
2 large garlic cloves
1-inch piece fresh ginger
2 scallions, cut into 2-inch pieces
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.