This is the popular kimbap from Chiharu's blog! Packed with delicious fillings and authentic Korean flavors - you'll be hooked for sure!
Ingredients
2 servings- Cooked rice1 合
- Beef50g
- Carrot1/3
- Komatsuna (Japanese mustard greens)50g
- Pickled daikon radish (takuan)30g
- Egg1
- Nori (seaweed sheet for sushi)1 sheet
- ★Toasted sesame seeds1 tbsp
- ★Sesame oilto taste
- ★Saltto taste
- ★Sugar1 tsp
- ★Mirin1 tsp
- ★Salt1/4 tsp
- ★Yakiniku sauce (Korean BBQ sauce)1 tbsp
- ★Gochujang (Korean red chili paste)1 tsp
- ★Chicken stock powder1/2 tsp
- ★Sesame oil1/2 tsp
- ★Gochujang (Korean red chili paste)1/2 tsp
Directions
40 min- 1
Beat 1 egg well and add ★1 tsp sugar, ★1 tsp mirin, and ★1/4 tsp salt to season. Heat a tamagoyaki pan (Japanese egg pan) with a little sesame oil and make a thin omelette. Cut in half lengthwise and set aside.
- 2
Cut 1/3 carrot into thin strips. Heat a little sesame oil in a frying pan over medium heat, add the carrot with a pinch of salt and toasted sesame seeds to taste, and stir-fry until tender.
- 3
Cut 50g beef into small pieces and stir-fry in the same pan with a little sesame oil. Once cooked through, add ★1 tbsp yakiniku sauce and ★1 tsp gochujang to season.
- 4
Blanch 50g komatsuna briefly, squeeze out excess water thoroughly, and toss with ★1/2 tsp chicken stock powder, ★1/2 tsp sesame oil, and ★1/2 tsp gochujang. Cut 30g pickled daikon radish into thin strips.
- 5
Mix warm cooked rice (1 合) with ★1 tbsp sesame oil, ★1 tbsp toasted sesame seeds, and a pinch of salt, cutting through gently without mashing.
- 6
Place 1 sheet of nori on a bamboo mat, spread the seasoned rice evenly covering about 3/4 of the sheet from the near edge. Arrange the prepared fillings in a line down the middle.
- 7
Gently press the near edge with your fingers as you roll, keeping fillings from spilling out. Roll until about 1 cm from the top edge of the rice so fillings stay centered and balanced.
- 8
After rolling, let sit for about 15 minutes to allow the nori to absorb moisture. Wrap tightly in plastic wrap and cut with a wet knife while still wrapped for clean, neat slices.
- 9
Sprinkle generously with toasted sesame seeds on top to finish.
Tips
Spread the rice evenly across the entire nori sheet. Create a mound of fillings along the near edge like a small dam - this makes rolling much easier. I prefer to place the egg first. Avoid using too many fillings; press gently with your fingers as you roll for best results.
Nutrition
Per serving- Calories260 kcal
- Protein9.2 g
- Fat8 g
- Carbs36 g
- Sodium1.6 g
This is the popular kimbap from Chiharu's blog! Packed with delicious fillings and authentic Korean flavors - you'll be hooked for sure!
Ingredients
2 servings- Cooked rice1 合
- Beef50g
- Carrot1/3
- Komatsuna (Japanese mustard greens)50g
- Pickled daikon radish (takuan)30g
- Egg1
- Nori (seaweed sheet for sushi)1 sheet
- ★Toasted sesame seeds1 tbsp
- ★Sesame oilto taste
- ★Saltto taste
- ★Sugar1 tsp
- ★Mirin1 tsp
- ★Salt1/4 tsp
- ★Yakiniku sauce (Korean BBQ sauce)1 tbsp
- ★Gochujang (Korean red chili paste)1 tsp
- ★Chicken stock powder1/2 tsp
- ★Sesame oil1/2 tsp
- ★Gochujang (Korean red chili paste)1/2 tsp
Directions
40 min- 1
Beat 1 egg well and add ★1 tsp sugar, ★1 tsp mirin, and ★1/4 tsp salt to season. Heat a tamagoyaki pan (Japanese egg pan) with a little sesame oil and make a thin omelette. Cut in half lengthwise and set aside.
- 2
Cut 1/3 carrot into thin strips. Heat a little sesame oil in a frying pan over medium heat, add the carrot with a pinch of salt and toasted sesame seeds to taste, and stir-fry until tender.
- 3
Cut 50g beef into small pieces and stir-fry in the same pan with a little sesame oil. Once cooked through, add ★1 tbsp yakiniku sauce and ★1 tsp gochujang to season.
- 4
Blanch 50g komatsuna briefly, squeeze out excess water thoroughly, and toss with ★1/2 tsp chicken stock powder, ★1/2 tsp sesame oil, and ★1/2 tsp gochujang. Cut 30g pickled daikon radish into thin strips.
- 5
Mix warm cooked rice (1 合) with ★1 tbsp sesame oil, ★1 tbsp toasted sesame seeds, and a pinch of salt, cutting through gently without mashing.
- 6
Place 1 sheet of nori on a bamboo mat, spread the seasoned rice evenly covering about 3/4 of the sheet from the near edge. Arrange the prepared fillings in a line down the middle.
- 7
Gently press the near edge with your fingers as you roll, keeping fillings from spilling out. Roll until about 1 cm from the top edge of the rice so fillings stay centered and balanced.
- 8
After rolling, let sit for about 15 minutes to allow the nori to absorb moisture. Wrap tightly in plastic wrap and cut with a wet knife while still wrapped for clean, neat slices.
- 9
Sprinkle generously with toasted sesame seeds on top to finish.
Nutrition
Per serving- Calories260 kcal
- Protein9.2 g
- Fat8 g
- Carbs36 g
- Sodium1.6 g
Tips
Spread the rice evenly across the entire nori sheet. Create a mound of fillings along the near edge like a small dam - this makes rolling much easier. I prefer to place the egg first. Avoid using too many fillings; press gently with your fingers as you roll for best results.