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EnglishIngredients:
$6.99
99 Ranch Organic Soy Sauce
Qt 1
$2.49
Morton Iodized Salt
Qt 1
$1.89
99 Ranch Black Pepper
Qt 1
$2.79
99 Ranch Black Pepper Powder
Qt 1
$7.99
Mizuho Pure Sesame Oil
Qt 1
Directions:
- Seaweed paper 5 sheets
- Cooked rice 4 cups
- Beef skirt steak (or tenderloin, or ground beef) 1/2 lbs
- Carrot 1-2 pieces
- Yellow pickled radish 4-5 pieces
- Spinach 1 bunch
- Eggs 2-3 pieces
- Garlic 3 cloves
- Soy sauce 2 tsp
- Sugar 1 tbsp & 1 tsp
- Salt 1 tsp
- Sesame oil 2 tbsp
- Vegetable oil (to cook the egg) 1 tsp
- Black pepper 1 tsp
- Place freshly cooked rice in a large, shallow bowl. Gently mix in salt and sesame oil using a rice scoop or wooden spoon. Set aside.
- Blanch spinach, then mix in minced garlic, salt, and sesame oil in a bowl.
- Cut carrot into matchsticks, mix with salt, and let it sit for 5-10 minutes. Heat a pan with a few drops of vegetable oil. Squeeze out excess water from the carrot, then sauté for 1 minute. Place next to the spinach.
- Trim fat from skirt steaks and slice into ¼ inch wide strips. Mix with soy sauce, minced garlic, black pepper, 1 tablespoon + 1 teaspoon brown sugar, and sesame oil.
- Heat a pan over medium-high and cook the marinated beef, stirring until fully cooked. Set aside.
- Beat 3 eggs with ¼ teaspoon salt. Heat a 10-12 inch non-stick pan with a few drops of oil. Wipe off excess oil with a paper towel, leaving a thin layer. Pour egg mixture into the pan, spreading it into a large circle.
- Once the bottom is cooked, flip the egg and remove from heat. Let it cook in the pan for 5 minutes without browning. Slice into ½ inch strips and set aside with spinach.
- To roll the gimbap, place a sheet of gim on a bamboo mat with the shiny side down. Spread about ¾ cup of rice, leaving 2 inches uncovered at the top.
- Add beef, carrot, pickled radish, egg strips, and spinach in the center. Roll the mat tightly, pressing as you go.
- Brush with sesame oil and sprinkle with sesame seeds. Slice into ¼ inch pieces with a sharp knife, wiping the knife clean between cuts. Serve and enjoy!
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