Jul 13 2026
Restaurants›Maple Garden›Kimbop Recipe

Kimbop Recipe

Inspired by Maple Garden
Time1h
Serves4

Beef, Egg, Vegetables and Rice Rolled in Seaweed Wrapper

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Ingredients

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Rice Ingredients

Vegetable Ingredients

Protein Ingredients

Assembly Ingredients

Method

Prepare the Rice

  1. 1

    Rinse the Rice

    Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    Combine the rinsed rice and water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Prepare the Vegetables

  1. 4

    Cook Spinach

    Blanch the spinach in boiling water for 30 seconds, then transfer to ice water to stop cooking. Squeeze out excess water, chop coarsely, and toss with sesame oil.

  2. 5

    Prepare Carrot and Cucumber

    Julienne the carrot and cucumber into thin strips.

Cook the Protein

  1. 6

    Cook the Ground Beef

    In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and stir in soy sauce, salt, and pepper. Cook for an additional 2-3 minutes.

  2. 7

    Make the Eggs

    In a bowl, whisk the eggs with a pinch of salt. Heat a non-stick skillet over medium heat and pour in the eggs. Cook, swirling the pan, for about 2 minutes until set. Slide the omelet onto a plate, let it cool, and slice into strips.

Assemble the Kimbop

  1. 8

    Lay the Nori

    Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.

  2. 9

    Spread the Rice

    Wet your hands to prevent sticking and take a handful of rice, spreading it evenly over the nori, leaving a 1-inch border at the top.

  3. 10

    Add Fillings

    Layer the cooked ground beef, spinach, carrot, cucumber, and egg strips over the rice.

  4. 11

    Roll the Kimbop

    Using the bamboo mat, carefully roll the nori away from you, tucking the filling tightly. Continue rolling until you reach the border. Wet the edge of the nori to seal.

  5. 12

    Slice and Serve

    Using a sharp knife, slice the kimbop into 1-inch pieces. Sprinkle with sesame seeds and serve with soy sauce or pickled radish on the side.

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