Flavorful Brisket Kimbap
Special Kimbap with Whole Brisket
This is a delicious Brisket Kimbap recipe, featuring whole pieces of grilled brisket that create a rich, savory flavor with every bite. It’s a crowd-pleaser for all ages! I’m also updating more recipes on my personal blog, so I would be incredibly grateful if you could visit when you have time!
🔗 https://blog.naver.com/smh3529
Kimbap Ingredients- 1 sheet of Gim (seaweed)
- 1 bowl of cooked rice (warm)
- Approx. 100g of beef brisket
- 1/2 carrot
- 1/2 package of enoki mushrooms
- 1/2 onion
- Ssamjang (Korean soybean paste)
Rice Seasoning- 1 Tbsp sesame oil
- 1 pinch of salt
- 1/2 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 pinch of salt
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for the kimbap. In a bowl of warm cooked rice, add 1 tablespoon of sesame oil, a pinch of salt, and 1/2 tablespoon of sesame seeds. Mix well to season the rice. Wash and thinly julienne the carrot and half onion. Trim the ends of the enoki mushrooms, rinse them lightly under running water, and gently pat dry with paper towels.
Step 2
Lightly grease a heated pan with a small amount of cooking oil. Place the brisket slices and grill until they are nicely browned. It’s best to lay the brisket flat without folding it to ensure even cooking and an appealing appearance.
Step 3
In the same pan used for the brisket, add the julienned onions. Sauté over medium-low heat until the onions become tender and slightly browned around the edges. This process caramelizes the onions, enhancing their natural sweetness.
Step 4
Next, add the enoki mushrooms. Gently loosen them to prevent clumping and sauté briefly. Enoki mushrooms cook quickly and can become mushy if overcooked, so aim for a slightly crisp texture.
Step 5
Finally, add the julienned carrots to the pan. Cook until the carrots soften and become tender. Ensure they are fully cooked and translucent before removing from heat.
Step 6
Allow the cooked brisket and vegetables to cool slightly. (This step is optional, but letting them cool prevents the kimbap from tearing when rolling.)
Step 7
Place a sheet of gim on a bamboo rolling mat. Spread about two-thirds of the seasoned rice evenly over the gim, leaving a small border at the top. Arrange the grilled brisket slices neatly over the rice.
Step 8
To spread the ssamjang evenly without disturbing the other ingredients, dip the tip of your chopsticks into the ssamjang and lightly spread it over the brisket. Apply it in a delicate, artistic manner.
Step 9
I personally prefer a milder flavor, so I applied a thin layer of ssamjang. If you enjoy a saltier taste, feel free to apply more than shown in the picture to match your preference. Adjust the amount to your liking.
Step 10
Now, carefully arrange the sautéed onion, enoki mushrooms, and carrots over the brisket. Place the ingredients neatly in rows to ensure each bite is well-balanced.
Step 11
Using the bamboo mat, firmly roll the kimbap. Start by applying gentle pressure to keep the ingredients in place, then continue rolling tightly to the end.
Step 12
Once rolled, use a sharp knife, slightly dampened with water, to slice the kimbap. This prevents the rice from sticking. Cut into bite-sized pieces, approximately 1.5 to 2 cm thick.
Step 13
Arrange the sliced brisket kimbap beautifully in a container. Enjoy the wonderful combination of warm rice, savory brisket, and crisp vegetables! Bon appétit!
