Woo Young Woo kimbap!

By Korean Bapsang · 75 min

Ingredients

Instructions

1. Cook the rice with a little less water than usual, and keep it warm.
2. Cut the beef into thin strips about 1/2 inch thick and mix with the soy sauce, rice wine, sugar, sesame oil and garlic. Set aside.
3. Blanch the spinach in boiling water, transfer immediately to cold water, then squeeze out the excess water. Season with sesame oil and salt.
4. Beat the eggs with a pinch of salt. Cook in a small non-stick pan over medium-low heat, flipping it over 1/3 at a time to make a thick omelette, until the bottom is set but the top is still runny. Let it cool, then cut lengthwise into 1/2 inch thick strips.
5. Julienne the carrots and stir-fry in a lightly oiled pan over medium-high heat until softened. Season lightly with a pinch of salt.
6. Cut the fish cake lengthwise into about 3/4 inch thick strips. Stir-fry in about 1 teaspoon of oil over medium heat with the soy sauce, sugar and sesame oil until softened, about 2 minutes.
7. Stir-fry the beef over medium-high heat for 2-3 minutes until cooked through.
8. Lay all the prepared fillings on a plate.
9. While the rice is still warm, mix in the sesame oil and salt, folding gently until evenly seasoned. Add more salt if needed.
10. Place a sheet of seaweed shiny side down on a mat, longer side towards you. Spread about 3/4 to 1 cup of rice evenly over it, leaving about 1.5 inches bare at the top.
11. Arrange the fillings across the rice, leaving the bare strip uncovered.
12. Lift the bottom edge and roll away from you, tucking in the filling and pressing firmly, then roll again with even pressure to seal.
13. Brush the roll with sesame oil. Oil a sharp knife, wiping it as needed, and cut the roll into 1/2 inch thick pieces.

Summarized from Korean Bapsang's video. Watch it for the details.

More recipes with

GarlicEggCarrotRiceBeefSpinachRadishFish cake