Korean

Gimbap

Name: Gimbap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g short-grain white rice; 120 ml water; 2 gim (roasted seaweed sheets); 2 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp fine sea salt; 70 g spinach; 50 g carrot; 2 strips danmuji (yellow pickled radish); 1 egg; 60 g beef sirloin; 1 tsp soy sauce; 0.5 tsp sugar; 1 clove garlic; 1 tsp vegetable oil

Korean seaweed rice rolls: seasoned short-grain rice, spinach, carrot, egg, sweet pickled radish and marinated beef rolled in toasted gim and cut into rounds. Made as two rolls, the usual lunch portion for one.

Lunch & dinner 25g+ protein

45 min25 prep · 20 cookMedium719 kcalper serving

Method

Rinse 100 g of short-grain rice in cold water until the water runs almost clear, drain, and put it in a small heavy pan with 120 ml of water. Bring to the boil uncovered, then cover, drop to the lowest heat and cook 12 minutes. Take off the heat and leave covered for 10 minutes to steam.
While the rice cooks, mix 60 g of thinly sliced beef with 1 tsp of soy sauce, 0.5 tsp of sugar, 1 clove of minced garlic and 0.5 tsp of sesame oil. Leave to marinate at least 15 minutes.
Bring a small pan of salted water to the boil and blanch 70 g of spinach for 30 seconds, just until it collapses. Refresh under cold water, squeeze out as much liquid as you can with your hands, loosen the clump and season it with 0.25 tsp of salt and 0.5 tsp of sesame oil.
Heat 1 tsp of vegetable oil in a non-stick frying pan over medium heat. Stir-fry 50 g of carrot matchsticks with a pinch of salt for 2 minutes until just bendy but still bright, and lift out. Pour 1 beaten egg into the same pan, tilt to a thin sheet, cook 1-2 minutes over low heat until set, flip briefly, then slide onto a board and cut into 1 cm strips. Finally raise the heat and fry the marinated beef for 2 minutes until browned and glossy with no liquid left.