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A recipe for Kimbap, which is a Korean style marinated beef sushi roll.


Teri & Jenny
5 from 5 votes
Prep Time 30 mins
Cook Time 20 mins
Servings 4
Calories 509 kcal


Korean-style marinated beef ribeye

  • 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

sushi rice

  • 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.


Calories: 509kcalCarbohydrates: 30gProtein: 31gFat: 30gSaturated Fat: 12gCholesterol: 151mgSodium: 1074mgPotassium: 959mgFiber: 3gSugar: 11gVitamin A: 8301IUVitamin C: 32mgCalcium: 141mgIron: 6mg
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