Dinner tonight is maki’n me so happy! Gimbap, or Kimbap…Korean seaweed rice rolls!

I watched Soo-ji roll these beauties in Let’s Eat Season 2 and knew I wanted to give it a try! This week’s Tuesday Cook Club was the perfect reason to “roll with it”!

Yes, it looks like sushi…what’s the difference? The rice! Sushi rice is seasoned with vinegar while the rice to make Gimbap is tossed with sesame oil. Let’s make the rice and gets things rolling…

Cook the meat and set up the rolling station…

Go for it…it just takes practice and I had so much fun with it! The results were so satisfying…

Print

Gimbap (kimbap)

Author: Isis

Ingredients

Beef

• 1/2 lb skirt steak or flap meat cut into strips
• 1 garlic clove minced
• 2 ts soy sauce
• 1 TB brown sugar
• 2 ts sesame oil

Build

• 5 sheets gim (seaweed)
• 4 cups cooked rice tossed with 1/2 ts salt and 1 TB sesame oil
• 1 large carrot cut into matchsticks and sautéed a couple of minutes
• 5 eight inch strips of danmuji yellow pickled radish
• 3 eggs cooked as a flat omelette and sliced into strips
• 10 oz spinach blanched and seasoned with 2 minced garlic cloves, 1/2 ts salt and 2 ts sesame oil

Instructions

1. Instructions:
2. Marinate beef with ingredients while other fillings are being prepared
3. Sauté the beef until cooked through
4. Setup rolling station by placing all fillings out
5. Lay a sheet of gim on a bamboo mat
6. Spread about 3/4 cup rice on too leaving about 2 inches at the top
7. Place beef, carrot, danmuji, egg strips, and spinach in center of rice
8. Use the mat to roll the seaweed and rice over the fillings
9. Pull the mat out as you roll, so it doesn’t roll into the gimbap
10. Brush sesame oil on the finshed rolls
11. Cut rolls into bite sized pieces
12. Enjoy!