Beef and Vegetable Kimbap
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 45 min · Beef · dairy-free
396 cal
14g protein
58g carbs
12g fat
per serving · estimated
Ingredients
- 3 sheets roasted seaweed sheets (gim)
- 1 1/2 cups steamed short-grain rice
- 1/4 lb bulgogi beef
- 2 eggs
- 1 carrot, julienned
- 1 1/2 cups spinach
- 3 strips pickled yellow radish (danmuji)
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
Method (tap to check — screen stays awake)
- Season warm rice with sesame oil, sesame seeds, and a pinch of salt.
- Cook the beef 5 minutes, saute the carrot 3 minutes, blanch and season the spinach, and make a thin egg omelet cut into strips.
- Lay a seaweed sheet on a bamboo mat and spread a thin layer of rice over two-thirds of it.
- Line up beef, egg, carrot, spinach, and radish across the rice.
- Roll tightly with the mat, sealing the edge with a dab of water.
- Brush the roll with sesame oil and slice into rounds with a sharp knife.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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