Irresistible Gimbap

Today, we’re diving into the world of Gimbap, aka Kimpa, a delicious Korean dish that may resemble Japanese sushi rolls but boasts its own unique and flavorful character.

One of the things I absolutely love about Kimpa is the fragrant sesame oil mixed into the rice, which adds an irresistible aroma and depth of flavor.

Ready to get started? Let’s go!

Step 1: Preparing the Beef

To begin, we’ll start with the beef, which forms the hearty core of our Kimpa. If you have thinly sliced beef on hand, cut it into 2-inch strips. But if you can’t find thinly sliced beef, don’t worry! You can simply slice a steak while it’s half-frozen, or cut a beef steak into sticks.

Heat a frying pan over medium heat and cook the beef until it’s no longer pink. As it cooks, make sure to separate the pieces so they cook evenly. Next, add sugar, grated ginger, and soy sauce to the pan, and continue cooking until the seasonings are fully absorbed by the meat. The resulting aroma will be absolutely amazing and will set the stage for the flavorful layers of your Kimpa.

Step 2: Preparing the Carrot

Next, we move on to the carrots, which add a delightful crunch and color to the dish. Start by peeling and shredding the carrot. I used a handy shredder that I picked up from a ¥100 store—it’s been incredibly useful! But if you don’t have a shredder, a knife or mandoline will work just as well. The key is to shred the carrot as thinly as possible.

Heat a frying pan over medium heat and cook the shredded carrot until it wilts slightly. Season it with a pinch of salt and garlic powder. If you don’t have garlic powder, freshly grated garlic will do the trick. Interestingly, garlic powder adds a subtle yet pleasant aroma without being overpowering, making it a great choice for this dish.

Step 3: Preparing the Garlic Chives

Garlic chives bring a wonderful sharpness and freshness to Kimpa. Cut the garlic chives into 2-inch lengths, then cook them quickly in sesame oil over medium heat. Season with a pinch of salt and garlic powder, and set them aside. This step adds yet another layer of flavor to your Kimpa, enhancing its overall taste.

Step 4: Making Tamagoyaki

Now, let’s make the Tamagoyaki, a sweet and savory Japanese omelette that complements the other ingredients perfectly. Traditionally, Tamagoyaki is made using a rectangular pan, but since not everyone has one, I’ll be using a 20 cm diameter round frying pan instead. This size works beautifully for both Kimpa and sushi rolls.

Start by beating the eggs until the yolks and whites are fully combined. Add dashi and soy sauce, and mix well.

Heat your frying pan over medium heat and drizzle with vegetable oil.

Pour in one-third of the egg mixture and roll it up towards you.

Slide the rolled egg away from you, add more oil if necessary, and pour in the next portion of the egg mixture. Roll it up again and repeat the process one more time.

Once the Tamagoyaki is done, take it out of the pan, cut it into three lengthwise strips, and set it aside until the rice is ready.

Step 5: Preparing the Rice

The rice in Kimpa is what ties all the ingredients together, and the addition of sesame oil makes it incredibly fragrant and flavorful. Mix one teaspoon of sesame oil into a bowl of cooked rice.

To prepare the Kimpa, quickly toast a sheet of nori (seaweed) over an open flame. Flip it back and forth over the fire to activate the nori’s fragrance, which also makes it easier to bite through.

Step 6: Assembling the Gimbap

Place the nori sheet rough side up and spread the sesame oil-flavored rice evenly over the surface, leaving a 2-inch gap at the top. Occasionally dip your fingertips in water to help spread the rice without crushing the grains, ensuring the texture remains perfect.

Now it’s time to assemble the Kimpa!

Place a strip of Tamagoyaki about 2 inches from the bottom of the nori sheet. Add the garlic chives, carrots, and beef on top, and sprinkle sesame seeds over everything. Then, start rolling.

Use your index fingers and thumbs to pick up the sushi mat while holding the ingredients with your other fingers. Roll the mat over to the other end, gently squeezing as you go.

Open the mat and give the roll another gentle squeeze to secure everything in place.

Your Kimpa is ready!

For the finishing touch, drizzle a bit of sesame oil on top and sprinkle with sesame seeds. Slice the roll into eight equal pieces. Thanks to the sesame oil in the rice, it cuts easily without sticking to the knife.

And there you have it—a crowd-pleasing Kimpa that’s ready to serve. The flavor is distinctly different from Japanese sushi, but it’s absolutely delicious. The crunchy texture of the carrot, the softness of the Tamagoyaki, the umami from the beef, and the fragrant sesame oil all come together beautifully to create a dish that’s simply irresistible.

Let’s give it a try!

I hope you enjoyed this Kimpa recipe! It’s a perfect dish to share with family and friends, and it’s sure to impress. If you loved this recipe, don’t forget to like, share, and subscribe for more delicious creations. See you next time in the kitchen!