Ingredients
- Rice and Seaweed Sheets:
- 4 sheets gim (Obento Yaki Nori Seaweed Sushi Sheets)
- 2 1/2 cups cooked short-grain rice
- 1 tsp Lee Kum Kee Pure Sesame Oil
- A pinch of sea salt
- Kimbap ingredients:
- 2 eggs, beaten
- 1 small carrot, shredded
- 1/4 cup chopped red cabbage
- ½ avocado, sliced lengthwise
- Korean-style minced beef
- 120g beef mince
- 1 tsp white cooking wine
- 1 tbsp raw sugar
- 1/3 -1/2 tbsp gochujang
- 1 tbsp light soy sauce
- ½ clove garlic (minced)
- 1/3 tsp ginger (minced)
- Garnish:
- Korean chili threads
Method
- Prepare Korean style beef mince: Heat a non-stick frypan over medium heat. Add vegetable oil. Stir-fry garlic and ginger for 30 seconds until fragrant. Increase heat to high. Add beef mince. Cook until browned and cooked through. Add cooking wine, raw sugar, gochujang, and light soy sauce. Cook, stirring, for 2 minutes until sauce has boiled and reduced.
- Cook the eggs: Heat a non-stick frying pan over medium heat. Add a small amount of cooking oil and spread it around the pan. Pour the beaten egg into the pan, spreading it thinly. Cook until both sides are well done. Transfer the thin egg omelette to a cutting board and cut it into long strips.
- Prepare vegetables: Marinate shredded carrots and thinly sliced red cabbage with sesame oil and salt.
- Season the rice: Mix the warm rice with sesame oil and salt.
- Assemble the kimbap: Place one seaweed sheet on a bamboo mat (shiny side down). Put rice on the seaweed sheet and spread it evenly to cover about 2/3 of the seaweed. Leave about a 5cm gap at the top. Place all ingredients (egg strips, carrots, red cabbage, avocado, and Korean style beef mince) along the center of the rice. Roll the mat over to enclose rice and filling. Repeat with remaining nori, rice, and ingredients.
- Slice and serve: Use a sharp knife to slice sushi into 1.5cm – 2cm thick slices. Serve on dishes with light soy sauce and gochujang, if desired.
Product used in recipe
- Lee Kum Kee - Sesame Oil
- Obento - Yaki Nori For Sushi