Entree: South Korea – Seoul & Gyeonggi – 김밥 ➤ gimbap (Korean seaweed-and-rice rolls filled with seasoned vegetables, egg, and marinated protein)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (540 g) cooked short-grain rice
- 2 tbsp (30 ml) sesame oil
- 1 tsp (5 g) salt
- 5 sheets (gim / nori)
- 8 oz (225 g) beef sirloin, thinly sliced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- 1 clove (0.106 oz (3 g)) garlic, minced
- 3 large eggs, approx. 5 oz (140 g) total, beaten into a thin omelette and sliced into strips
- 1 medium carrot, julienned, about 4 oz (115 g)
- 4 oz (115 g) fresh spinach, blanched and squeezed
- 1 cup (200 g) Korean pickled yellow radish (danmuji), sliced into long strips
- 1/2 cucumber, julienned, about 3 oz (85 g)
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- 1 tbsp (15 ml) rice vinegar (optional, for carrot)
- 1 tbsp (15 ml) sesame oil (for seasoning spinach and rice)
- 1 tbsp (9 g) toasted sesame seeds
- Bamboo sushi mat or clean kitchen towel for rolling (no measurement)

Show original ingredient measurements

- 3 cups (540 g) cooked short-grain rice
- 2 tbsp (30 ml) sesame oil
- 1 tsp (5 g) salt
- 5 sheets (gim / nori)
- 8 oz (225 g) beef sirloin, thinly sliced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- 1 clove (3 g) garlic, minced
- 3 large eggs, approx. 5 oz (140 g) total, beaten into a thin omelette and sliced into strips
- 1 medium carrot, julienned, about 4 oz (115 g)
- 4 oz (115 g) fresh spinach, blanched and squeezed
- 1 cup (200 g) Korean pickled yellow radish (danmuji), sliced into long strips
- 1/2 cucumber, julienned, about 3 oz (85 g)
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- 1 tbsp (15 ml) rice vinegar (optional, for carrot)
- 1 tbsp (15 ml) sesame oil (for seasoning spinach and rice)
- 1 tbsp (9 g) toasted sesame seeds
- Bamboo sushi mat or clean kitchen towel for rolling (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare rice: While rice is still warm, fold in 2 tbsp (30 ml) sesame oil and 1 tsp (5 g) salt; set aside to cool slightly.
2. Marinate beef: Combine 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) sesame oil, 1 tsp (4 g) sugar, and 1 clove (0.106 oz (3 g)) minced garlic with the beef; let sit 10–15 minutes.
3. Cook beef: Heat a skillet over medium-high heat, add a little oil, and cook the marinated beef until just browned and cooked through, about 2–3 minutes; set aside to drain.
4. Prepare egg and vegetables: In a lightly oiled pan, make a thin omelette from the beaten eggs, cool and slice into strips. Sauté julienned carrot in 1 tbsp (15 ml) vegetable oil with a pinch of salt and 1 tbsp (15 ml) rice vinegar until tender, about 2–3 minutes. Blanch spinach in boiling water 30 seconds, cool in ice water, squeeze dry and toss with 1 tbsp (15 ml) sesame oil and a pinch of salt.
5. Assemble rolls: Place one sheet of gim shiny side down on the bamboo mat. Spread a thin, even layer of rice over the gim, leaving a 1-inch (2.5 cm) border at the far edge. Lightly brush a little sesame oil on the rice.
6. Layer fillings: Along the near edge of the rice place a strip each of beef, egg, carrot, spinach, pickled radish, and cucumber in a neat line.
7. Roll and seal: Use the mat to roll the gim tightly away from you, pressing gently to form a firm cylinder; seal the edge with a little water. Repeat with remaining sheets.
8. Slice and finish: Lightly brush rolls with a little sesame oil, sprinkle with toasted sesame seeds, and slice each roll into 8 equal pieces with a sharp knife (wipe blade between cuts). Serve immediately.

1. Prepare rice: While rice is still warm, fold in 2 tbsp (30 ml) sesame oil and 1 tsp (5 g) salt; set aside to cool slightly.
2. Marinate beef: Combine 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) sesame oil, 1 tsp (4 g) sugar, and 1 clove (3 g) minced garlic with the beef; let sit 10–15 minutes.
3. Cook beef: Heat a skillet over medium-high heat, add a little oil, and cook the marinated beef until just browned and cooked through, about 2–3 minutes; set aside to drain.
4. Prepare egg and vegetables: In a lightly oiled pan, make a thin omelette from the beaten eggs, cool and slice into strips. Sauté julienned carrot in 1 tbsp (15 ml) vegetable oil with a pinch of salt and 1 tbsp (15 ml) rice vinegar until tender, about 2–3 minutes. Blanch spinach in boiling water 30 seconds, cool in ice water, squeeze dry and toss with 1 tbsp (15 ml) sesame oil and a pinch of salt.
5. Assemble rolls: Place one sheet of gim shiny side down on the bamboo mat. Spread a thin, even layer of rice over the gim, leaving a 1-inch (2.5 cm) border at the far edge. Lightly brush a little sesame oil on the rice.
6. Layer fillings: Along the near edge of the rice place a strip each of beef, egg, carrot, spinach, pickled radish, and cucumber in a neat line.
7. Roll and seal: Use the mat to roll the gim tightly away from you, pressing gently to form a firm cylinder; seal the edge with a little water. Repeat with remaining sheets.
8. Slice and finish: Lightly brush rolls with a little sesame oil, sprinkle with toasted sesame seeds, and slice each roll into 8 equal pieces with a sharp knife (wipe blade between cuts). Serve immediately.