Korean Beef Gimbap (Sogogi Gimbap)

Ingredients

• 300 g Short-grain rice (Cooked)
• 1 tbsp Sesame oil (For the rice and finishing)
• Salt (For seasoning the rice)
• 2 Nori sheets (Dried seaweed for gimbap)
• 150 g Beef (Thinly sliced and sautéed)
• 2 Eggs (Prepared as an omelet and cut into strips)
• 1 Carrots (Julienned and sautéed)
• 100 g Spinach (Blanched and seasoned)
• 2 Pickled yellow radish (Danmuji) (Strips of Korean yellow radish)
• Sesame seeds (For garnish)

Steps

1. 1

   Prepare the rice by gently mixing it with sesame oil and a pinch of salt. Unlike sushi rice, it should not contain vinegar.

2. 2

   Prepare the fillings: sauté the beef strips, make a thin omelet to be cut into strips, and briefly sauté the julienned carrots.

3. 3

   Blanch the spinach in boiling water for a few seconds, squeeze out the excess water well, and season with a drop of sesame oil.

4. 4

   Place a sheet of nori seaweed on a bamboo mat. Evenly spread a layer of rice over two-thirds of the sheet.

5. 5

   Arrange the ingredients (beef, eggs, carrots, spinach, and pickled radish) horizontally in the center of the rice.

6. 6

   Roll the gimbap firmly using the bamboo mat to form a compact cylinder.

7. 7

   Using a brush, lightly coat the outside of the roll with sesame oil to make it shine and add flavor.

8. 8

   Cut the roll into slices about 1.5 cm thick using a sharp, lightly oiled knife.

9. 9

   Sprinkle with sesame seeds before serving.

Notes

Gimbap is ideal for picnics because it keeps well at room temperature. The pickled yellow radish (danmuji) is essential for adding crunch and acidity.

Nutrition per serving

• main course
• Korean cuisine
• beef
• picnic
• street food
• gluten-free