Nutritious Bulgogi & Tofu Kimbap: A Healthy Twist
Diet-Friendly Kimbap Recipe Featuring Beef and Tofu
Got some spinach leftover and craving kimbap? Try this special recipe! We’ve combined tender tofu and flavorful bulgogi beef for a delicious and healthy roll. It’s perfect for a light meal or a nutritious snack.
Kimbap Ingredients
- 4 sheets of Kimbap seaweed (Gim)
- 4 bowls of warm cooked rice
- 200g Beef (for Bulgogi)
- 400g Tofu (firm or extra-firm)
- 300g Fresh Spinach
- Coarse Salt
Beef Marinade
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (or Rice Wine)
- 1 tsp Minced Garlic
Spinach Seasoning
- 4 Tbsp Perilla Oil (Deulgireum)
- 1/2 tsp Salt
Rice Seasoning
- 4 Tbsp Perilla Oil (Deulgireum)
- 1 tsp Salt
- 2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (or Rice Wine)
- 1 tsp Minced Garlic
Spinach Seasoning
- 4 Tbsp Perilla Oil (Deulgireum)
- 1/2 tsp Salt
Rice Seasoning
- 4 Tbsp Perilla Oil (Deulgireum)
- 1 tsp Salt
- 2 Tbsp Toasted Sesame Seeds
- 4 Tbsp Perilla Oil (Deulgireum)
- 1 tsp Salt
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, cut the 200g of beef into bite-sized pieces and place them in a bowl. Add 1 Tbsp of soy sauce to marinate.
Step 2
Next, add 1 Tbsp of sugar to the beef.
Step 3
Add 1 Tbsp of mirin (or rice wine) to help eliminate any gamey odor from the beef.
Step 4
Finally, add 1 tsp of minced garlic. Gently mix everything with your hands and let it marinate for about 10 minutes while you prepare the other ingredients.
Step 5
Slice the 400g of tofu into long, rectangular strips, about 1cm thick and the length of your kimbap roll. Use kitchen towels to thoroughly pat and remove excess moisture from the tofu. This step is crucial for achieving crispy tofu.
Step 6
Sprinkle a little coarse salt over the dried tofu slices and let them sit for about 5 minutes to absorb the salt.
Step 7
Now, it’s time to blanch the spinach. Bring 1 liter of water to a boil in a pot over high heat.
Step 8
While the water is heating, wash the 300g of fresh spinach thoroughly.
Step 9
Once the water is boiling, add 1 tsp of salt. This helps maintain the vibrant green color of the spinach and seasons it lightly.
Step 10
Add the spinach to the boiling water, starting with the stems, and blanch for about 30 seconds to 1 minute, just until the stems are slightly tender. The key is not to overcook it.
Step 11
Immediately transfer the blanched spinach to cold water to stop the cooking process and cool it down. This will help keep the spinach crisp.
Step 12
Squeeze out as much water as possible from the spinach using your hands. Excess moisture can make the kimbap soggy. Once squeezed, add 2 Tbsp of perilla oil and gently toss to coat.
Step 13
Finally, add 1/2 tsp of salt to season the spinach to taste. Your seasoned spinach is now ready.
Step 14
Heat a pan over medium heat and add 2 Tbsp of perilla oil. Place the seasoned tofu strips in the pan.
Step 15
Pan-fry the tofu on both sides until golden brown and slightly crispy. Crispy tofu not only looks appealing but also adds a delightful texture to the kimbap. Once fried, remove the tofu from the pan and set aside.
Step 16
In the same pan, add the marinated beef and stir-fry over high heat until it’s cooked through and most of the liquid has evaporated. Cooking it quickly over high heat prevents the sauce from burning and the meat from becoming tough. Set the cooked beef aside.
Step 17
Now, let’s season the rice for the kimbap. In a bowl with 4 bowls of warm cooked rice, add 4 Tbsp of perilla oil. The nutty aroma of perilla oil will infuse the rice, enhancing the overall flavor of the kimbap.
Step 18
Add 1 tsp of salt to season the rice. Well-seasoned rice is essential for flavorful kimbap.
Step 19
Add 2 Tbsp of toasted sesame seeds generously. Gently mix the rice with a spatula while it’s still warm to ensure the seasoning is evenly distributed and the rice remains fluffy.
Step 20
Place a sheet of kimbap seaweed on a bamboo mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border along the top edge. This border will help seal the roll.
Step 21
Arrange the seasoned spinach, cooked bulgogi beef, and pan-fried tofu horizontally over the rice. Using the bamboo mat, tightly roll the kimbap from the bottom edge upwards. Lightly moisten the top border of the seaweed with water or a few grains of rice to help seal the roll securely. Your delicious kimbap is now ready!
Step 22
If you have children who don’t eat spinach, this recipe is still delicious without it!
Step 23
Even with just tofu and beef, you’ll have a wonderfully nutritious and tasty kimbap. Tofu itself is packed with protein and calcium, making it great for children’s growth.
Step 24
Enjoy your healthy and delicious meal today with this nutritious kimbap! Bon appétit!