Beef kimbap (쇠고기 김밥) is a type of Korean kimbap. I use the same recipe to marinate the beef for this beef kimbap as the beef for the Korean stuffed peppers. (I’ve already posted it sometime ago.) Green, orange, yellow, black, white, brown … the color combination from the ingredients are very good. Of course, the taste is even better.

Main Ingredients:

• 10 Sheets Dried Seaweed
• 1 Cup Ground Beef
• 9 Oz Spinach (1/2 Cup Boiled Spinach)
• 20 Pieces Burdock Root
• 10 Pieces Pickled Radish (DanMuJi)
• 1 Carrot
• 5 Eggs
• 7~8 Bowls Cooked Rice

Beef Ingredients:

• 1 Green Onion
• 1 Tbsp Garlic
• 1 1/2 Tbsp Soy Sauce
• 1 Tbsp Sugar
• 1/2 Tbsp Cooking Wine
• 1 tsp Sesame Oil
• 1/8 Black Pepper

Rice Ingredients:

• 1 tsp Salt
• 1 1/2 Tbsp Sesame Oil
• 1 1/2 Tbsp Olive Oil
• 1/2 Tbsp Sesame Seeds

Yield: 10 Beef Kimbaps

1. In a bowl, combine 1 cup of ground beef, 1 Green Onion, 1 Tbsp Garlic, 1 1/2 Tbsp Soy Sauce, 1 Tbsp Sugar, 1/2 Tbsp Cooking Wine, 1 tsp Sesame Oil, and 1/8 Black Pepper.
2. Mix well and set it aside while you are preparing the other ingredients.

1. Break 5 eggs and add 5 pinches of salt. Mix well.
2. On medium heat, add a little bit of oil and wipe it with a paper towel.
3. Pour the mixed eggs into the pan.
   Let it cooked until the surface is cooked like this.
   Reduce the temperature to low. Flip over the egg.

4. Cut the egg into half inch pieces.

Julienne 1 carrot thinly, and fry them with a little salt.

1. Add 9 oz of spinach in boiling water with some salt to keep the color green.
   Boil for about 30 seconds to 1 minute, then rinse it in cold water.

2. Squeeze the water.
3. Mix the boiled spinach, 1/2 tsp of sesame oil, and 2 pinches of salt.

Fry the marinated beef until the beef is completely cooked.

1. In a large bowl, add 7 or 8 bowls of cooked rice.
2. Add 1 1/2 tbsp of sesame oil, 1 1/2 tbsp of olive oil,1 tsp of salt, and 1/2 tbsp of sesame seeds.Mix gently, so your rice will not be mashed.
3. Cover your rice with the plastic wrap, so it will not get dry.

1. The shiny part of the seaweed sheet will be on the bottom.
2. Spread some rice on 2/3 of the seaweed sheet.

On top of the rice, place the pickled radish, some beef, and egg.

Put the spinach on top of the beef, and put the carrot next to the spinach.
Last, put the burdock root on top of the egg.

1. Roll the seaweed sheet.
2. Rolling it tightly is important.
3. Put some rice on the end of the seaweed sheet to help seal it shut.
4. Roll the kimbap with the bamboo mat.

Squeeze it hard. This is also important for a good shape.

Put some sesame oil on the surface of the kimbap.
It will give flavor and help keep your kimbap shiny.

Cut the kimbap into half inch pieces or bite sized pieces.

Enjoy !!!