Beef and Vegetable Kimbap

Korean · 45 min · Beef · gluten-free, dairy-free

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Ingredients

• 5 sheets roasted seaweed sheets (gim)
• 3 cups steamed short-grain rice
• 1/2 lb bulgogi beef
• 3 eggs
• 1 carrot, julienned
• 3 cups spinach
• 5 strips pickled yellow radish (danmuji)
• 2 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Season warm rice with sesame oil, sesame seeds, and a pinch of salt.
2. Cook the beef 5 minutes, saute the carrot 3 minutes, blanch and season the spinach, and make a thin egg omelet cut into strips.
3. Lay a seaweed sheet on a bamboo mat and spread a thin layer of rice over two-thirds of it.
4. Line up beef, egg, carrot, spinach, and radish across the rice.
5. Roll tightly with the mat, sealing the edge with a dab of water.
6. Brush the roll with sesame oil and slice into rounds with a sharp knife.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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