Beef Gimbab
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
Makes: 2 large gimbab rolls or 12 pieces
For filling
- 180g/6ozs sushi or short grain rice
- 270ml/9.5flozs boiling water
- 1 teaspoon chicken stock powder
- 1 tablespoon sesame oil
- 2 teaspoons oil
- 1 large carrot, grated
- Pinch of salt
- 3 sheets nori or roasted seaweed sheets
- Pickled daikon or yellow radish pickle
- Lebanese cucumber
- Mayonnaise
- Sriracha
- 1 tablespoon roasted sesame seeds to sprinkle on top
Beef
- 250g/8.8oz thinly sliced beef or beef mince
- 2 tablespoons/30ml/1oz soy sauce
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1/4 teaspoon black pepper
- 1 clove garlic, peeled and minced
- 2 teaspoons oil
- 1/2 teaspoon roasted sesame seeds
Step 1 - First start the rice as it will take around 20 minutes to cook. Rinse the rice once and then add the chicken stock powder and boiling water. Place the lid on and bring to a simmer on the smallest gas burner and then knock down to the lowest heat. You want this to steam at a low temperature for 15-20 minutes until all of the water has absorbed. Mix in 1 tablespoon of sesame oil.
Step 2 -While the rice is cooking, let the beef marinate for a bit. Mix the soy sauce, sugar, sesame oil. black pepper and garlic and then massage with the thinly sliced beef to distribute. Marinate at room temperature for 10 minutes.
Step 3 -While the beef is marinating add oil to a frying pan and fry the shredded carrot for 4-5 minutes (not longer, you don't want it too soft). Season with salt and set aside in a bowl. Then in the same pan, fry the beef on medium heat until cooked through, around 6-7 minutes and sprinkle with sesame seeds. Then using a pair of scissors cut up the beef into shorter pieces (this will make the gimbab easier to cut up into pieces). Then grate cucumber and slice the daikon into a long square log. Have everything ready to roll up the gimbab.
Step 4 -Take a sushi mat and place 1 sheet of nori on top. Take half of the cooked rice (around 160g-180g or 5.6-6ozs) and spread over the nori pressing down firmly but gently and spreading it out to the sides leaving an inch border at the top. Then cut one sheet of nori in half and place a third of the way up from the base on top of the rice. Lay out the daikon, beef, carrot, mayonnaise, Sriracha and cucumber on top of the second sheet of nori and leave some carrot and cucumber trailing out the sides. Roll up using the sushi mat and brush the end with a little water. Cut into slices and place on a place. Sprinkle with sesame seeds. Serve warm, lukewarm or cold.