Hearty Beef Kimbap
Nutritious Beef Kimbap: A Perfect Lunchbox Meal with Delicious Fillings!
As the mornings and evenings grow cooler, we’re starting to feel the crisp autumn air, making us eager for fall picnics. This is the perfect time to prepare a satisfying meal like this Beef Kimbap. Packed with generous amounts of savory beef filling, this recipe will make your upcoming autumn outings even more special. It’s also a fantastic option for kids’ lunchboxes or a convenient meal any time of day. Let me guide you through making delicious Beef Kimbap in detail.
Kimbap Ingredients
- 300g Ground Beef
- 10 strips Kimbap Ham
- 5 strips Crab Sticks (Imitation)
- 10 strips Braised Burdock Root
- 10 strips Pickled Radish
- 1 Cucumber
- 1 Carrot
- 10 Perilla Leaves
- 5 sheets Kimbap Seaweed
- 3 bowls Cooked Rice (warm)
Beef Seasoning & Rice Seasoning
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or similar umami sauce)
- 3 pinches Salt (for beef)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 0.7 Tbsp Salt (for rice)
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or similar umami sauce)
- 3 pinches Salt (for beef)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 0.7 Tbsp Salt (for rice)
Cooking Instructions
Step 1
Slice the kimbap ham into strips about 1 cm thick, matching the desired length of your kimbap. Heat a pan with a little oil and cook the ham until golden brown for extra flavor. You can gently dab away excess oil with a paper towel as it cooks.
Step 2
Cut the crab sticks lengthwise into two equal pieces. Aim for a similar length to the ham for a neat presentation inside the kimbap.
Step 3
Wash the cucumber and thinly julienne it. Heat a dry pan (no oil needed) and stir-fry the cucumber with 3 pinches of salt until slightly softened. This method helps retain the cucumber’s crispness.
Step 4
Julienne the carrot just like the cucumber. Place the carrots in a pan without oil, add 3 pinches of salt, and stir-fry until they are slightly tender. This process brings out the carrot’s natural sweetness.
Step 5
Pat the ground beef dry with paper towels to remove excess blood. This step is crucial for a clean flavor without any gamey taste. Heat a pan and add the dried ground beef. Season with 1 tbsp soy sauce, 1 tbsp fish sauce, and 3 pinches of salt. Cook the beef, allowing it to cook in its own juices, ensuring the seasoning is evenly distributed. Cook until fully done.
Step 6
Now, arrange all the prepared kimbap fillings (cooked ham, crab sticks, sautéed cucumber, sautéed carrot, cooked beef, burdock root, pickled radish) on a plate. Having all your ingredients ready makes rolling the kimbap much easier.
Step 7
In a bowl, combine 3 bowls of warm cooked rice with 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, and 0.7 tbsp salt. Gently mix with a spatula until everything is well combined. Seasoning the rice while it’s warm helps the flavors penetrate better and enhances the nutty sesame aroma. Be careful not to mash the rice grains when mixing.
Step 8
Lay a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over about 3/4 of the seaweed sheet. Avoid spreading the rice too thick, as this can cause the kimbap to break when rolled. Next, place 2 perilla leaves neatly on top of the rice. Then, layer all your prepared fillings (ham, crab sticks, cucumber, carrot, beef, burdock root, pickled radish) onto the rice. Don’t overfill, as it will make rolling difficult; adjust quantities as needed.
Step 9
Time to roll the kimbap tightly! Using the bamboo mat, lift the edge of the seaweed closest to you and roll it forward, tucking in the fillings securely. Continue rolling firmly, ensuring the ingredients stay in place. Seal the end tightly. With 3 bowls of rice, you should be able to make approximately 5 rolls of delicious Beef Kimbap.
Step 10
Once rolled, slice the kimbap into bite-sized pieces. To prevent sticking, you can lightly dampen your knife with water or coat it with a little oil. Slice neatly and arrange them on a plate for a beautiful presentation. Enjoy your hearty and flavorful Beef Kimbap!
