Kimbap is a Korean seaweed-wrapped rice roll filled with seasoned short-grain rice, sautéed beef, vegetables, and egg. It's a light, make-ahead meal that comes together quickly and tastes equally good warm or at room temperature.
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Combine rice and 3 3⁄4 cups water in a 4-qt. saucepan and bring to a boil; reduce heat to maintain a simmer and cook, covered, 12 minutes. Remove from heat and stir in 1 tablespoon sesame oil and 1 teaspoon salt.
Meanwhile, combine 1 tablespoon soy sauce, 1 teaspoon sugar, the garlic, and scallion in a bowl; add beef, toss to coat, and marinate 15 minutes.
Heat 1 teaspoon vegetable oil in a 10-inch skillet over high; add the beef and cook, stirring, until browned, about 3 minutes. Transfer the beef to a bowl, wipe the skillet clean, and return to high heat.
Combine remaining soy sauce and sugar, plus the rice wine and 1 tablespoon water in a bowl; add to skillet along with burdock root and cook, stirring, until soft, about 12 minutes. Transfer the burdock root to a bowl, wipe the skillet clean, and return to high heat.
Meanwhile, toss cucumber with remaining salt and let stand for 10 minutes; rinse the cucumber and squeeze dry.
Add remaining vegetable oil to the skillet; heat over medium-high and cook carrot and cucumber 30 seconds. Transfer the vegetables to a bowl, wipe the skillet clean, and return to medium heat.
Pour the eggs into the skillet and cook, undisturbed, until almost set, 2-3 minutes. Flip the omelet in the skillet and cook until completely set, about 1 minute more. Transfer the omelet to a cutting board and let cool. Roll the omelet up like a cigar and cut crosswise into 1⁄2-inch thick strips.
Working with 1 sheet laver at a time, place laver on sushi mat, shiny side down. Using wet fingers, press 1⁄4 rice onto laver in an even layer, leaving a ½" border on the side furthest from you. Working from the side closest to you, arrange 1⁄4 each beef, burdock root, cucumber, carrot, pickled daikon, and egg side-by-side over the rice.
Using the mat as a guide, lift edge of mat closest to you to roll laver up and over ingredients, forming a tight cylinder (take care to pull back the edge of the mat so as to not roll it into the kimbap). Transfer kimbap to a cutting board and repeat with the remaining laver, rice, beef, burdock root, cucumber, carrot, pickled daikon, and egg. Slice crosswise into 10 equal pieces.
Mix soy sauce and chili sauce together in a bowl and serve with kimbap.
Store assembled kimbap wrapped tightly in plastic wrap in the refrigerator for up to 4 hours. Kimbap is best eaten at room temperature or chilled and does not require reheating.
Kimbap uses cooked seasoned rice and cooked fillings (like sautéed beef), while sushi uses vinegared raw-temperature rice and often raw fish. Kimbap is more similar to a Korean lunch box roll.
Yes. Assemble kimbap up to 4 hours ahead, wrap tightly in plastic wrap, and refrigerate. Slice just before serving to prevent the nori from softening.
Use a sharp, damp knife and wipe it clean between cuts. A wet knife prevents the rice from sticking and tears the nori less.
Use standard roasted nori sheets sold for sushi. Full sheets work best; cut or fold to fit your rolling technique.
Brown rice will work but won't achieve the same sticky, cohesive texture. Short-grain white or sushi rice is traditional and recommended.
