Beef Kimbap Recipe Video
Ingredients
| Short grain rice | 2 Cup (32 tbs) | |
| For marinating the rice | ||
| Sesame oil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Sesame seeds | 1 Teaspoon | |
| For the rest | ||
| Spinach | 1 Cup (16 tbs), cooked | |
| Sesame oil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Burdock root | 1 Cup (16 tbs) | |
| Carrots | 2 Medium, julienned | |
| Kim | 1 (Korean sea weed) | |
| For the beef | ||
| Ground beef | 3 Pound | |
| Garlic | 2 Clove (10 gm), minced | |
| Soy sauce | 2 Tablespoon | |
| Rice wine | 2 Tablespoon | |
| Mirin | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Honey | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| For the eggs | ||
| Eggs | 3 | |
| Mirin | 1 Teaspoon | |
| Rice wine | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Danmuji strips | 300 Gram (pickled radish) | |
Directions
GETTING READY
1. Wash the rice well.
2. In a sauce pan, place it with knuckle deep water when you lay your palms on the rice.
3. Bring to a boil and then lower the heat and simmer it covered on medium heat for 10 minutes.
4. Add the sesame oil, salt, sugar and sesame seeds in it and mix well. Do not overmix as the rice will get mushy.
5. In a bowl, crack the eggs and add the mirin, rice wine, black pepper and a teaspoon of vegetable oil to it. Mix well.
6. Heat a skillet and smear it with vegetable oil. Pour the eggs and cook into an omelet as shown in the video. Remove and set aside to cool.
7. Once cooled, cut into strips.
8. In the same skillet add a little oil and gently stir fry the carrots until they are lightly cooked. Remove and set aside.
9. Marinate the beef with minced garlic, soy sauce, rice wine, mirin, sesame oil, honey and sugar. Mix well.
10.Heat the skillet and stir fry the beef and set aside in a bowl.
11.Add sesame oil, salt and pepper to teh cookeed spinach and set aside.
12.Cut the danmuji into strips.
MAKING
14. Lay the bamboo sushi mat and lay down the kim or the sea weed sheet on it.
15. Pat down 1/2 a cup of rice on it as shown in the video.
16. Put an egg strip.
17. Put the spinach, carrots and burdock roots length wise.
18. Put the meat and the pickled radish as shown in the video.
19. Start rolling the mat from one end slowly making sure to tuck the fillings in. Follow the video.
20. Once rolled, remove the bamboo mat , oil the surface of the roll and the knife and cut into wedges which are 3/4 inch thick.
SERVING
21. Arrange in a platter and serve right away.
1. Wash the rice well.
2. In a sauce pan, place it with knuckle deep water when you lay your palms on the rice.
3. Bring to a boil and then lower the heat and simmer it covered on medium heat for 10 minutes.
4. Add the sesame oil, salt, sugar and sesame seeds in it and mix well. Do not overmix as the rice will get mushy.
5. In a bowl, crack the eggs and add the mirin, rice wine, black pepper and a teaspoon of vegetable oil to it. Mix well.
6. Heat a skillet and smear it with vegetable oil. Pour the eggs and cook into an omelet as shown in the video. Remove and set aside to cool.
7. Once cooled, cut into strips.
8. In the same skillet add a little oil and gently stir fry the carrots until they are lightly cooked. Remove and set aside.
9. Marinate the beef with minced garlic, soy sauce, rice wine, mirin, sesame oil, honey and sugar. Mix well.
10.Heat the skillet and stir fry the beef and set aside in a bowl.
11.Add sesame oil, salt and pepper to teh cookeed spinach and set aside.
12.Cut the danmuji into strips.
MAKING
14. Lay the bamboo sushi mat and lay down the kim or the sea weed sheet on it.
15. Pat down 1/2 a cup of rice on it as shown in the video.
16. Put an egg strip.
17. Put the spinach, carrots and burdock roots length wise.
18. Put the meat and the pickled radish as shown in the video.
19. Start rolling the mat from one end slowly making sure to tuck the fillings in. Follow the video.
20. Once rolled, remove the bamboo mat , oil the surface of the roll and the knife and cut into wedges which are 3/4 inch thick.
SERVING
21. Arrange in a platter and serve right away.
Chef
