Korean Sushi

Angelica Ponce
With this recipe for Korean sushi, you can give a twist to the classic rolls, as unlike Japanese sushi, this spectacular Korean sushi is soaked in sesame oil and not rice vinegar. Known as gimbap, this dish is perfect to serve at gatherings with friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 tablespoons garlic, finely chopped, for marinating
  • 1/2 cups soy sauce, to marinate the meat
  • 300 grams beef tenderloin, cut into thin strips
  • 1 tablespoon vegetable oil, for frying the meat
  • nori
  • 3 cups sushi rice, cooked
  • 3 eggs, in omelet, cut into strips
  • 2 cups spinach, clean and cooked, only the leaves, no stems
  • 2 cups carrot, cut into thin strips and cooked
  • 2 cups cucumber, cut into thin strips
  • 1/2 cups soy sauce, with lemon, for garnish
  • black sesame seeds, for garnish
  • cucumber, shredded, for garnish
Preparation
1h 30 mins
1h
Low
  • Marinate the meat with garlic and soy sauce for 10 minutes in the refrigerator. Then, heat the oil over medium heat and cook the meat until very well done, for about 6 minutes. Reserve.
  • Cover a bamboo mat with cling film, then place a sheet of nori seaweed with the shiny side down, place a layer of rice over ¾ of the sheet with wet hands, pressing to spread it. Add a strip of egg, spinach, carrot, cucumber, and the meat in the center. Close with the help of the mat and shape it by pressing. Cut the Korean sushi into slices 1 cm wide.
  • Serve the Korean sushi on a flat plate, decorate with cucumber, sesame, and accompany with lemon soy sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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