Beef kimbap (쇠고기 김밥) is one type of Korean kimbap. I used the same recipe to marinate the beef for this kimbap as the beef in my Korean stuffed peppers recipe. Green, orange, yellow, black, white, brown – the color combination from the ingredients are very good. Of course, the taste is even better. 
Yield: 10 Rolls
Short Korean Lesson: *^^*
- SahTahng (사탕) = Candy
- ChoKolLet (초콜렛) = Chocolate
Video Instructions
Main Ingredients
- 10 Sheets Dried Seaweed
- 1 Cup Ground Beef
- 9 oz Spinach (½ Cup Boiled Spinach)
- 20 Pieces Burdock Root
- 10 Pieces Pickled Radish (DanMuJi)
- 1 Carrot
- 5 Eggs
- 7-8 Bowls Cooked Short Grain or Sushi Rice
Beef Ingredients
- 1 Green Onion
- 1 Tbsp Garlic
- 1½ Tbsp Soy Sauce
- 1 Tbsp Sugar
- ½ Tbsp Cooking Wine
- 1 tsp Sesame Oil
- ⅛ tsp Black Pepper
Rice Ingredients
- 1 tsp Salt
- 1½ Tbsp Sesame Oil
- 1½ Tbsp Olive Oil
- ½ Tbsp Sesame Seeds
Directions
In a bowl, combine 1 cup of ground beef, 1 green onion, 1 Tbsp garlic, 1½ Tbsp soy sauce, 1 Tbsp sugar, ½ Tbsp cooking wine, 1 tsp sesame oil, and ⅛ tsp Black Pepper. Mix everything together and set it aside while you are preparing the other ingredients.
Add 9 oz of spinach in boiling water with some salt to help keep its color green. Boil it for about 30 seconds to 1 minute.
Rinse the spinach in cold water and squeeze out the water.
Mix together the boiled spinach, ½ tsp of sesame oil, and 2 pinches of salt.
Break 5 eggs and add 5 pinches of salt. Mix them together.
On medium heat, add a little bit of oil in a pan and spread it around with a paper towel. Pour the mixed eggs into the pan. Let the egg cook until the surface is almost cooked. Reduce the temperature to low and flip the egg over. Fry it until both sides of the egg are cooked.
Cut the egg into half-inch strips.
Cut the pickled radish into half-inch strips.
Julienne 1 carrot thinly.
Fry the carrot with a little bit of cooking oil and salt on medium until it is cooked.
Prepare about 10 pieces of seasoned burdock. If you buy a pack of seasoned burdock, they are ready to use for kimbap. You can find them in the refrigerator section in a Korean or Asian grocery store.
Fry the marinated beef until it is completely cooked.
All of the ingredients are ready except for the rice.
In a large bowl, add 7 or 8 bowls of cooked rice. Add 1½ Tbsp of sesame oil, 1½ Tbsp of olive oil, 1 tsp of salt, and ½ Tbsp of sesame seeds. Mix gently, so your rice will not get mashed.
Cover your rice with the plastic wrap so that it will not get dry.
Place a sheet of dried seaweed on a bamboo mat for kimbap. The shiny part of the seaweed sheet should be on the bottom. Spread some rice across ⅔ of the seaweed sheet.
On top of the rice, place the burdock, egg, carrot, spinach, beef, and pickled radish.
Roll the seaweed sheet. Rolling it tightly is important.
Put some rice on the end of the seaweed sheet to help seal it shut. I hope you used sushi rice, or you will be in trouble.
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!
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hi unni gomawo
nomu nomu love korean food
can i request korean street food ? such as fish cake ?
hi rika,
Okay I will add it to my list. thanks
I can’t tell you how much I appreciate your website. My husband is Korean and I’m from Canada and I was so frustrated trying to cook for him. Whenever I used other websites the food didn’t turn out right and I felt like such a bad wife. But all of your recipes have been so great and he’s gobbled up all the food I’ve made from here!! Really, thank you so much!!!
hi Waegookin,
Very happy to meet you. wow.. that’s real compliment.. thanks.. Please try more korean recipes .. hehe..
Thank you so much for posting 김 밥 especially! I just made it and it is awesome! 감사합니다
Hi Aeri,
thank u for ur detailed recipe, I saw ur YouTube vdo too. Made it today and my family loved it! The kids gobbled up e kimbap & ask to eat for breakfast & pack to school for lunch!
For my first attempt on kimbap making it’s really a success! Thanks again!!
I would love to reprint this wonderful recipe (with credit to you of course) on a website aboout global parenting and raising multicultural/lingual children. Please contact me (I couldn’t find an email on the site) and I can give you mroe information. Thanks very much!
hi Stephanie,
I will send you an e-mail. ^^ thanks ~~
hi aeri!
i coudln’t find the burdock root in korea market, but i found the boiled and the dry gosari. Is gosari same as burdock root? Can i use gosari replace the burdock root?
hi tiffany,
Oops..sorry but it is different… gosari in Kimbap.. sounds kind of delicious though..i’ve never tried before.. lol.. if you use gosari..it should be cooked and seasoned I guess..but anyway.. seasoned burdock root has own unique good flavor to make your kimbap extra taste good..but if you can’t find.. you can skip it.
Hi Aeri:
whenever i make kimbap, the kim is kind of soggy. I think because the rice is hot. Do I have to cool down the rice? if its cool, then i think it’s not sticky anymore. what should i do?
hi tiffany,
I guess that your problem is.. your rice you used for kimbap.. of course too hot rice will make the seaweed soggy…but you said.. after your rice cool down.. it’s not sticky any more.. the right kind of rice is.. short grain rice or sushi rice.. they are sticky both cold and hot.. what kind of rice did you use ??
yes my rice is korean rice. hmm i covered the rice after its done, so as you said it doesnt get dry. but i think the rice still hot when i make the kimbap
hi tiffany,
maybe then that’s why.. cool your rice a little before you roll the kimbap.. ^^ thanks
Hi Aeri,
I have no idea what I should do with it. Should I fry it or boil it?
I didn’t notice the seasoned burdock root (ready-to-used Ueong) in the recipe so yesterday I bought a long raw burdock root.
hi Cerceuse,
Oh… You cut it thin strips.. if you want to use it for kimbap..
then… peel off the skin…cut them… and soak it in vinegar water for sometime to get rid of the bitter flavor from it.. in a pan.. add some soy sauce.. sugar… cookingwine (optional) boil it…add the burdock root boil then.. later add some corn syrup.. sesame oil..and sesame seeds.. fry a little more..and then… Since I didn’t make a recipe for it yet, I can’t tell the exact amount for it. sorry..
Hi Aeri.
Can I use Corned Beef instead of Ground Beef?
Thank You.
hi Cerceuse,
you mean.. the beef thing from a can?? that has potato and peppers in it ??
oops.. sorry but..what is corned beef ??
Thank you for the recipe..
the beef taste like bulgogi
i really like this
hi tiffany,
Yep.. I ate beef kimbap yesterday. Sooooo happy.. hehe yummy.. thanks
Hi Aeri ,
I’m From Singapore . i wanted to cook kimbap but should i use normal rice or like the sushi type of rice .. ?
-Fiona-
hi Fiona,
Nice to meet you. ^^
Yes, you need sushi type of rice.. which is.short grain rice.. and that kind of rice is normal rice in korea.. so in the future..if you cook some korean food.. that’s the rice to use. I hope you like your kimbap. thanks
Dear Aeri,
I want to thank you so much. Your cooking saved my marriage. I never treated my wife well and eventually she was planning to leave me. I’m not very good with words or emotions so I decided to cook for her. I made your heart shaped egg roll and ice cream. She was so touched because most of the time she is always the one doing the cooking and cleaning. She thinks I don’t appreciate it. By my efforts and your recipes, you have played a big part in saving my marriage. I can’t thank you enough.
-Sung Jin
hi Sung Jin,
Thank you very much… I wish your happy marriage forever..
Nice to meet you. I really enjoyed reading your special story. It shows your love toward your wife… maybe you can cook more for her in the future…
Aeri,
thank you so much for posting all of your recipes especially this one! My mom was Korean and she pasted away when I was in my early 20′s. This recipe is exactly like hers and everytime I make it, I think of her. This is the only recipe that I have seen for beef kimbap that looks and tastes just like hers. Thanks again!
hi Michelle,
Thanks.
Nice to meet you.
Wow, that’s a real compliment. I hope that the taste is as good as your mom’s too. Try it someday and let me know the result.
Made some beef kimbap last nite for my husband’s birthday and it was awesome. Even my little nephews love it. Great recipe!!
hi Michelle,
wow..that’s awesome..thanks
HAPPY to find ur site, since a long time i’m searching about korean food,
unfortunatly i can’t find seaweed here in Rabat ( Morocco) i don’t know where to buy it T.T
but anyway i will try other dishes, hope to do it as well as it’s in pictures :/
Hi loubna,
Happy to meet you too. Oh.. that’s sad that you can’t make kimbap..but yes.. you can try other korean dishes that you can get ingredients over there.. thanks
언니 ^^
감사합니다 for sharing recipes…. i made this sugogi kimbap yesterday..
i am so happy now i can learn how to make Korean foods…
i will learn more and more… coz i want to cook for my 남자 친구 and his family one day..
Thank you so muchhh
hi Elisabeth,
hehe.. that’s sweet idea.. ^^ yep.. your bf and his family will be very happy to try your Korean food. if you have any questions on Korean cooking.. please feel free to ask me.. okay ??
언니 ^^
감사합니다 for sharing recipes…. i made this sugogi kimbap yesterday..
i am so happy now i can learn how to make Korean foods…
i will learn more and more… coz i want to cook for my 남자 친구 and his family one day..
Thank you so muchhh
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hi Elisabeth,
That’s sweet that you cook this for your bf and his family. they will love your kimbap. thanks
oh man, yummy!
i’m going to try the beef one! 
hi misspookietoodle,
Good choice.. hehe try it someday.. thanks
Hi!! I just made kimbap and I made it for tomorrow at lunch. Do i put it in the refridgerator? because my mom said the tuna and the egg will go bad if i leave it out…
Hi, judy
Your mom is right. You need to keep it in the refrigerator or at least cold place. but unfortunately, after keep in the refrigerator, the taste for the kimbap is not as good as you just made. If your rice became hard, fry the kimbap in the pan a little to make the rice softer.. (not too long..) I hope you will enjoy your kimbap. Thanks !!
p.s you used tuna for your kimbap. did you season the tuna with anything like mayo or something ?
I put my leftover KimBap in the refrigerator with a wet paper towel and plastic wrap over it….it doesn’t taste as good as fresh but at least the rice doesn’t dry out. (:
hi Bella,
yes.. the taste isn’t same after you keep them in the refrigerator.. if the rice becomes hard in it, usually I fry the left over kimbap with a little bit of oil .. that helps a little.. thanks
I found your site through YouTube. I made the regular kimbap and it turned out really well. My non-Asian family loved them! I’m going to try more of your recipes. Thanks for making videos for them, it makes it easier to make.
Hi, Andrea
have a great week !!
I’m happy to see you on my blog too.
oh.. your family loved it..awesome !! Thanks for sharing it with me.
Hi, Allison Sellers
Thanks for your comment !!!
Yes, please come back to read more recipes. Soon I will update ingredients part.
Awesome site, I am going to read more of your posts soon.