Kimbap with Beef and Vegetables

Exactly one year ago today, I started my recipe blog. During the past year, I’ve had viewers from around the world visit my blog. To celebrate my one-year anniversary, I share with you my mom’s kimbap (Korean rice rolls) recipe. Kimbap are beautifully colorful and taste delicious. My mom made them for celebratory meals, and the thought of them made my brothers and I excited whenever one of our birthdays was around the corner. My mom would wake up before dawn to prep all the ingredients and once we were awake, it would only be minutes before we would begin devouring them. This recipe stays true to my mom’s original recipe – I haven’t altered it one bit, down to ingredients I wouldn’t typically use today.

The key to a successful kimbap is properly cooked rice. I typically use a little less water than what the directions call for on the package. The cooked rice should separate a bit when moving it around with a rice paddle. You want the rice fully cooked, not al dente like risotto rice, but also not too soft or mushy. Be sure to allow the rice to cool down a bit before placing it on the nori sheets. Note that there are 3 Japanese ingredients in this recipe that contain MSG or a derivative of MSG – takuan taro, kamaboko, and powdered sushi flavoring – so if you are sensitive to MSG, this is probably not the recipe for you. I searched for non-MSG versions of these three ingredients but they were difficult to come by, and I ultimately decided that maintaining the authenticity of the recipe was more important than using different ingredients that were MSG-free. If you try this recipe, though, you will experience a piece of my childhood through the flavors of one of my favorite comfort foods. Enjoy!

Kimbap with Beef and Vegetables

About 6 servings

Special Equipment: Bamboo Sushi Mat

1/3 lb. of brisket (cut into 1/3″ long strips, cut against the grain)
2 teaspoons of soy sauce
1 teaspoon of mirin
1/4 teaspoon of baking soda
1/2 teaspoon of sugar
Freshly grated black pepper

Vegetables and Other Fillings
2 large carrots (peeled, sliced into 1/4″ strips, boiled 2 minutes, and shocked in ice water – blotted dry)
1 bunch of spinach (washed, boiled 1 1/2 minutes, and shocked in ice water – squeezed dry)
2 teaspoons of sesame oil
1/2 teaspoon of salt
1 red kamaboko (Japanese fish cake) – 6 oz*
3 eggs, beaten well
Vegetable oil
1 takuan taro (Japanese picked daikon) – about 8 ounces, sliced 1/3″ strips**

6 cups of cooked short-grain sushi rice
2 tablespoons of roasted sesame oil
2-3 tablespoons of powdered sushi flavoring***

5 sheets of unseasoned nori sheets
Roasted sesame seeds and black sesame seeds
Extra daikon for serving

1. In a small bowl, add the brisket strips, soy sauce, mirin, baking soda, sugar and a couple turns of the pepper mill. Stir well and let marinate for 20 minutes at room temperature.


2. In a small bowl, toss the carrots, 1 teaspoon of sesame oil, and a pinch of salt. Place the carrots on a platter.

3. In the same bowl, add the spinach, the other teaspoon of sesame oil, and a pinch of salt. Place on the platter next to the carrots.


4. Heat a 6-inch non-stick sauté pan on medium heat. Add a tablespoon of vegetable oil. Add a pinch of salt to the eggs and give them quick beating. Add the beaten eggs in the pan. You want to create an egg cake that will be 1/4″ thick when sliced. Flip and cook on the other side until fully cooked. You don’t want a runny center.


5. Transfer the cooked eggs to a cutting board. Let cool before slicing.


6. Take the kamaboko and slice out the pink portion and white portion into 10 equal strips. They will be about 1/3″ thick. Heat a small sauté pan on medium heat and add 1 tablespoon of oil. Add the kamaboko and sauté for 2 minutes. Transfer the kamaboko to the platter.


7. In the same pan, add the beef strips and cook on medium high until you get a nice sear on each side. This should take about 5 minutes. Transfer to the platter.


8. Add the cut pickled daikon on the platter.


9. In a large bowl, add the cooked rice, 2 tablespoons of the powdered sushi flavoring and sesame oil. Using a rice paddle, mix until the powdered sugar and sesame oil is evenly distributed into the rice. Taste the rice and add more powder if needed.


10. Lay 1 sheet of nori on the bamboo mat, long side down and the nori touching the bottom portion of the mat. Add about 1 cup of the rice and spread evenly throughout the nori, leaving about 1 1/2″ on the top.


11. Carefully add the filling (one of each) on the lower potion of the rice. You will need to add about 6 spinach leaves, evenly distributing the leaves so when cut, each one will have leafy greens.


12. Take a hold of the bamboo mat on the bottom side and, while rolling, press down to secure the filling and roll the kimbap away from you.


13. Repeat four more times.

14. Slice the kimbap with a serrated knife into 3/4″ pieces. Place the pieces on serving plates and sprinkle the sesame seeds. Serve with miso soup and extra pickled daikon pieces.



15. Kimbap are best eaten the same day they are made. Place any leftover pieces in a airtight container in the refrigerator. The leftover kimbap can be heated in the microwave for a few seconds or eaten at room temperature.


*This Kamaboko is processed in Los Angeles, California and it is my favorite Kamaboko brand. You can find it at most Asian markets.


** Here is the Takuan brand I use for this recipe. I tested quite a few brands and this one has the best flavor. You can be find this Takuan at most Japanese markets.


*** This is Japanese powdered sushi flavoring I use for the rice. You can find it at most Japanese and Korean markets.



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