Hearty Beef Gimbap
The Best Beef Gimbap You’ll Ever Taste!
Who doesn’t love gimbap? It’s a crowd-pleaser! Today, we’re making a generous portion of this delicious rolled rice, perfect for a satisfying meal. While folded gimbap is trendy, there’s something undeniably special about the classic rolled version. This recipe features flavorful beef and fragrant curry-infused rice that’s simply irresistible, making you want to eat more than you planned!
Gimbap Ingredients
- 400g thinly sliced beef (for bulgogi)
- 1 carrot
- 4 eggs
- 5 Korean cucumbers (oi-gohchu)
Beef Marinade
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesil-cheong)
- 1/3 kiwi, pureed
- 1 Tbsp curry powder
- 1/2 Tbsp coarse salt
- Pinch of pepper (optional)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesil-cheong)
- 1/3 kiwi, pureed
- 1 Tbsp curry powder
- 1/2 Tbsp coarse salt
- Pinch of pepper (optional)
Cooking Instructions
Step 1
First, marinate the thinly sliced beef. In a bowl, combine the beef with the pureed kiwi, curry powder, minced garlic, plum extract, and coarse salt. Mix well. The kiwi helps tenderize the beef, making it perfect even if you don’t have much time to marinate. Let it sit for about 15 minutes.
Step 2
Heat a pan over high heat. Add the marinated beef and stir-fry quickly until all the moisture has evaporated. This technique helps to lock in the juices and enhance the flavor. Once cooked, remove from the pan and let it cool slightly.
Step 3
Here’s the secret to our special gimbap: curry rice! When cooking the rice, add 1 tablespoon of curry powder along with the water. Use your usual amount of water for cooking rice. We recommend using a pressure cooker for white rice for a perfectly chewy and flavorful result.
Step 4
Once the rice is cooked, while it’s still warm, mix in 1/2 tablespoon of sesame oil and 1 teaspoon of salt. Gently combine the ingredients to ensure the rice grains remain distinct. Let the rice cool down to a workable temperature.
Step 5
Wash the carrot thoroughly and julienne it into thin strips. Bring a pot of water to a boil with a pinch of coarse salt, and blanch the carrot strips for about 30 seconds. Drain the carrots well. Heat a dry pan (no oil needed) and stir-fry the blanched carrots briefly to remove any remaining moisture. Sprinkle with a pinch of salt as you stir-fry for added flavor.
Step 6
In a separate bowl, whisk the eggs with a pinch of salt. Heat a lightly oiled pan and cook the egg mixture into a thin omelet. Once cooked, let it cool and then slice it into strips that match the width of your gimbap filling.
Step 7
Wash the Korean cucumbers and cut them in half lengthwise. Use a teaspoon to scrape out the seeds from the center. Removing the seeds prevents the gimbap from becoming soggy and adds a refreshing crunch. Julienne the seeded cucumbers into thin strips.
Step 8
Lay a sheet of seaweed (gim) on a bamboo rolling mat. Spread a thin layer of the prepared curry rice evenly over the seaweed, leaving about an inch of space at the top edge. Avoid pressing down too hard on the rice. Spreading it thinly is key to prevent the gimbap from bursting.
Step 9
Now, arrange the cooked beef, julienned carrots, egg omelet strips, and cucumber strips neatly over the rice. You can add other ingredients like perilla leaves or spinach for extra flavor and texture. Carefully lift the edge of the bamboo mat closest to you and start rolling the gimbap tightly, tucking in the filling. Use a little water or a few grains of rice on the top edge of the seaweed to seal the roll. Slice the gimbap into bite-sized pieces and enjoy your delicious, homemade beef gimbap!
