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Gimbap (kimbap)

Author Isis



  • 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


  • 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


  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!