A traditional Korean style sushi roll made with beef, pickled daikon, carrots, seasoned spinach, imitation crab, and other delicious savory ingredients. Rolled together and cut into small pieces.
4 long carrot strips cut lengthwise in 1/3-inch x 1/3-inch
4 long pickled Damion radish strips cut lengthwise in 1/3-inch x 1/3-inch
4 long imitation crab meat strips cut lengthwise in 1/3-inch x 1/3-inch
1 cup blanched spinach
1 tablespoon sesame oil
pinch of salt
1 cup chopped Korean style bbq beef
4 nori sheets
Directions
Prepare all the ingredients before assembling rolls.
Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray. Cook the eggs until they are gently cooked all the way through. Cut the eggs in 1/2-inch strips.
Cook the carrots in salted water for 3-4 minutes until firm.
Cook the spinach for 2 minutes in boiling water. Carefully squeeze the water out of the hot spinach. Season th spinach with 1/2 tablespoon sesame oil and a pinch of salt.
To assemble the rolls, place a cup of rice on top of a piece of nori. Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.
Carefully place the filling in the center of each roll.
Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme