Hi All! It’s Friday…yay! Well not really bc i’m working tomorrow, BUT I’m heading up to Carmel on Sunday for a few days with the bf and the pooch and I’m so excited! We’re staying at a bed n’ breakfast that serves fresh cookies everyday (the part my bf is most excited about), which is super cute. We’re driving and not flying this time to take advantage of the scenic/ocean view route up PCH, which I’m only half excited about. Im sure the view will be great, but to me “road trips” usually mean lots of bathroom stops, unavoidable antsiness and constantly feeling like it’s stuffy. There is a definite upside to this long drive though…I’m making kimbap for the ride!
Kimbap is basically korean-style sushi rolls with really no fish involved. It’s pretty much a marinated beef, veg and rice roll with many many variations. This is just my favorite kind to make. I love love love kimbap…it’s a great Korean snack that can really be eaten as a meal because it’s so filling. If you don’t want to go through the hassle of marinating meats and seasoning spinach etc just head to your local Korean market bc they usually have that stuff pre-marinated/seasoned for you, making this already easy recipe that much faster to put together! If you’ve never had kimbap, I urge you to make this, it’s really quite a tasty little snack/meal and you can just pop the pieces into your mouth…OR you can be like me dad, not cut it into slices and eat the whole roll like a burrito…yea, my dad’s incredibly awesome like that :) Anyway, I hope everyone has a great weekend! Enjoy!
Hungry for more?
Korean-style marinated beef ribeye
- ⅓ cup low sodium soy sauce
- ¼ cup Asian pear, peeled and freshly grated
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon honey
- 1 teaspoon fresh ginger, grated
- 3 garlic cloves, roughly chopped
- 1 green onion, sliced
- 1 pound beef ribeye, thinly sliced
sigumchi namul (marinated spinach)
- 1 bunch spinach, cleaned
- 1 ½ tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- ¼ teaspoon sugar
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- pepper to taste
- 1 cup cooked white rice
- ¾ tablespoon rice wine vinegar
- 1 teaspoon sugar
- 2 eggs, lightly beaten
- 1 tablespoon vegetable oil
- ¼ yellow pickled radish, sliced into long, thin strips
- 4 sheets nori
- For beef: place all marinade ingredients into a food processor and process until smooth. Pour marinade over sliced ribeye, in layers, and marinate for 12 to 24 hours. Grill meat in a grill pan, on high heat, with a small amount of nonstick cooking spray.
- Grill on each side for 3 minutes or until the meat has cooked through completely. Set aside.
- For spinach: fill a large pot with water and bring to a boil. Blanch spinach for 2 minutes, then drain and rinse under cold water. Squeeze excess water from spinach and roughly chop. Set aside. Place remaining spinach ingredients into a bowl and whisk together. Pour marinade over spinach and stir together to completely coat. Place in refrigerator until ready to use.
- For “omelet”: pour oil into a nonstick skillet and place over medium heat. Pour beaten eggs into skillet and cook like a crepe, about 3 minutes on each side. Remove from skillet and slice into long, thin strips. Set aside.
- For sushi rice: place rice, rice wine vinegar and sugar into a large bowl and gently fold together until fully combined. Set aside.
- To assemble: place a sheet of nori onto a sushi mat/roller and carefully spread 1/4 cup of the prepared rice onto a thin layer over the nori.
- Spread 4 ounces of beef atop the rice followed by ¼ of the spinach, 2 strips of daikon, and 2 strips of egg omelet.
- Carefully roll the kimbap as tightly as possible, without tearing the nori.
- Once the sushi has been rolled slice the roll into 10 to 12 even pieces, depending on desired thickness.
- Repeat with the remaining ingredients until all four rolls have been made and sliced.
- Serve accompanied with the remaining pieces of yellow pickled daikon.