Beef Gimbap (Korean Rice and Vegetable Rolls)
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Ingredients
- 600 g cooked short-grain rice (cooled)
- 4 nori sheets
- 200 g beef sirloin steak, thinly sliced
- 1 carrot, julienned
- 150 g spinach
- 2 large eggs
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 437 kcal
- Protein
- 22 g
- Carbohydrate
- 45 g
- of which sugars
- 2 g
- Fat
- 17.8 g
- of which saturates
- 4.6 g
- Fibre
- 3.1 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef with 1 tablespoon soy sauce and stir-fry in a hot pan for 2-3 minutes until no pink remains, then set aside.
- 2
Stir-fry the carrot for 2 minutes until just tender, and blanch the spinach for 1 minute, then drain and season both with a little sesame oil.
- 3
Beat the eggs, fry into a thin omelette, then slice into strips.
- 4
Mix the warm rice with the remaining sesame oil, remaining soy sauce and sesame seeds.
- 5
Lay a nori sheet shiny-side down, spread a thin layer of rice over two-thirds of it, then arrange lines of beef, carrot, spinach and egg across the centre.
- 6
Roll tightly away from you using a mat or your hands, sealing the edge with a little water.
- 7
Slice each roll into 8 pieces with a sharp wet knife and serve.
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