Sweet & Savory Beef and Inari Kimchi
Delicious Recipe for Beef and Inari Kimchi! Make a Flavorful Beef Kimchi at Home.
The best Inari Kimchi you can make at home! Learn how to make delicious Kimchi with this easy recipe. Enjoy a perfect homemade Kimchi meal.
Ingredients for Beef and Inari Kimchi- 2 sheets of Gim (seaweed for kimbap)
- 300g cooked rice (warm)
- 100g beef (thinly sliced for shabu-shabu or ground beef)
- 10 sheets of fried tofu pouches (inari)
- 1/4 zucchini
- 1/2 carrot
- 6 perilla leaves
- 2 eggs
- 2 strips of pickled radish (danmuji)
Rice Seasoning- 2 Tbsp sesame oil
- Sesame seeds (to taste)
Beef Seasoning- 1 Tbsp soy sauce
- 0.7 Tbsp sugar
- Pinch of black pepper
Inari Simmering Seasoning- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 30ml water
- 2 Tbsp sesame oil
- Sesame seeds (to taste)
Beef Seasoning- 1 Tbsp soy sauce
- 0.7 Tbsp sugar
- Pinch of black pepper
Inari Simmering Seasoning- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 30ml water
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 30ml water
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the kimbap. Wash the zucchini and carrot thoroughly, pat them dry, and then slice them into thin julienne strips. Using a mandoline slicer will make this process much easier and ensure uniform pieces.
Step 2
Heat a lightly oiled pan. Sauté the julienned zucchini and carrot separately until they are tender-crisp. Season each with about 0.5 teaspoon of salt while cooking to enhance their natural flavors. Avoid overcooking; you want them to retain a slight crunch.
Step 3
In a bowl, whisk the 2 eggs and cook them into a thin omelet or egg pancake. Once cooked, slice the omelet into long, thin strips for the kimbap filling. Making a rolled omelet and then slicing it also works beautifully.
Step 4
To soften the fried tofu pouches (inari), briefly blanch them in boiling water and then squeeze out excess moisture. In a pan, combine 1 tablespoon of soy sauce, 1 tablespoon of oligosaccharide, and 30ml of water. Bring to a simmer, then add the inari pouches. Simmer over medium-low heat, allowing the inari to absorb the sweet and savory flavors.
Step 5
Prepare your beef. If using thinly sliced beef, you can chop it into smaller pieces. If using ground beef, simply place it in a bowl. Add the beef seasoning ingredients (1 Tbsp soy sauce, 0.7 Tbsp sugar, a pinch of black pepper) and mix well to coat the beef. Then, heat a pan and stir-fry the seasoned beef until it’s fully cooked.
Step 6
Use chopsticks to break up any clumps of beef and ensure it cooks evenly. Stir constantly to prevent the beef from sticking to the pan or burning due to the sauce.
Step 7
We’ll season the rice without salt. This is because the other ingredients (vegetables, inari, beef) are already seasoned, and adding salt to the rice might make the final kimbap too salty. Instead, mix the warm rice with 2 tablespoons of sesame oil and a sprinkle of sesame seeds for a nutty aroma and flavor.
Step 8
Now it’s time to assemble the kimbap. Place a sheet of Gim on a bamboo rolling mat. Spread the seasoned rice evenly over the Gim, leaving a small border at the top edge. Layer the prepared ingredients: zucchini, carrot, pickled radish, egg strips, and the flavorful inari.
Step 9
Add a layer of perilla leaves over the other fillings. Then, generously top with the cooked beef. The perilla leaves add a wonderful fresh aroma that complements the savory beef.
Step 10
Using the bamboo mat, carefully and tightly roll the kimbap. Apply even pressure to ensure it holds its shape without breaking. Tuck in the edge as you roll to seal the kimbap securely.
Step 11
Once rolled, slice the kimbap into bite-sized pieces. For cleaner cuts, you can lightly moisten your knife with sesame oil. Your delicious Beef and Inari Kimbap, packed with a variety of textures and sweet and savory flavors, is now ready! Arrange them on a plate and enjoy this delightful homemade treat.
