Juicy Steak Kimbap Made Easy with an Air Fryer!
Enjoy Homemade Steak Kimbap in Every Bite! Tips for Perfect Air Fryer Steak
Achieve perfectly cooked steak with your air fryer! Depending on thickness, 7 minutes at 180°C (350°F) is usually enough for a delicious steak. Roast your garnish vegetables in the air fryer too! Simplify the often tedious process of making kimbap. Learn the secret to easy kimbap making from ‘Mangee Recipe,’ the recipe resource for everyone.
Essential Ingredients- 2 sheets of Gim (seaweed for kimbap)
- 1.5 cups of cooked rice
- 250g beef (for steak)
- 1/3 onion
- 4 asparagus spears
- 1/2 bell pepper
- 4 perilla leaves (깻잎)
- Pinch of salt
- Pinch of black pepper
- A little cooking oil
Rice Seasoning- Pinch of salt
- 1/2 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Dipping Sauce- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- 1 Tbsp horseradish (wasabi)
- Pinch of salt
- 1/2 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Dipping Sauce- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- 1 Tbsp horseradish (wasabi)
Cooking Instructions
Step 1
First, prepare the kimbap fillings. Thinly slice the onion and bell pepper into strips. For the asparagus, use a vegetable peeler to gently remove the outer skin, ensuring a clean preparation. This helps the vegetables cook more tenderly.
Step 2
Cut the steak-cut beef into two long pieces, about 1.5-2cm thick, suitable for rolling into kimbap. Pat dry any excess moisture with a paper towel, then season generously with salt and pepper. Let the beef marinate for a few minutes to allow the flavors to penetrate.
Step 3
Place the prepared vegetables (onion, bell pepper, asparagus) into the air fryer basket. Lightly season them with salt and pepper, drizzle with a little olive oil, and roast at 160°C (320°F) for about 10 minutes. This will bring out the natural sweetness of the vegetables and enhance their flavor.
Step 4
While the vegetables are roasting, clean the air fryer basket or use a second one. Add the marinated beef to the basket and air fry at 180°C (350°F) for exactly 7 minutes. The cooking time may vary slightly depending on the thickness of your steak, but this duration should ensure a juicy interior with a nicely seared exterior. Once cooked, remove the steak and let it rest for a few minutes.
Step 5
In a bowl, combine the cooked rice with the rice seasoning ingredients: vinegar, sesame oil, toasted sesame seeds, and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed. It’s best to let the rice cool slightly before seasoning, as very hot rice can tear the seaweed.
Step 6
Lay a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top. Layer a perilla leaf on top of the rice, followed by the roasted vegetables arranged neatly. Finally, place the rested steak pieces on top. Using the bamboo mat, carefully and tightly roll the kimbap, ensuring the fillings are securely enclosed.
Step 7
In a small bowl, whisk together the sauce ingredients: mayonnaise, sugar, and horseradish (wasabi) until smooth to create a special dipping sauce for your steak kimbap. Slice the rolled kimbap into bite-sized pieces and serve with the prepared sauce for a delicious and satisfying meal!
