Kim - Bap Recipe

Rinse and Cook Rice

Rinse the short-grain rice under cold water until the water runs clear. Add the rinsed rice and water to a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes before fluffing with a fork.

Marinate the Beef

In a bowl, combine the soy sauce, sugar, sesame oil, minced garlic, grated ginger, chopped green onion, and black pepper. Add the sliced beef and coat well. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Cook the Beef

Heat a pan over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove from heat and let cool slightly.

Prep the Veggies

Julienne the carrot and cucumber. Blanch the spinach in boiling water for 1-2 minutes, then drain and rinse under cold water. Pat dry. Prepare pickled radish if not pre-packaged.

Roll the Kim-Bap

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. Spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top. Layer the cooked bulgogi, julienned carrot, cucumber, blanched spinach, and pickled radish in the center of the rice. Sprinkle with sesame seeds.

Roll it Up

Using the mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water. Repeat with the remaining ingredients.

Cut and Serve

Using a sharp knife, slice the rolls into bite-sized pieces. Serve with soy sauce for dipping.