Beef Gimbap | A complete guide for beginners | 소고기김밥

Video Description

In this video, you will learn how to make gimbap from scratch. This is an efficient step-by-step guide that is easy to follow for beginners like you. This gimbap is an iconic Korean dish — the classic beef gimbap. This recipe is healthy and delicious and it earned the everyone’s favorite gimbap reputation. Everything you want to know about homemade gimbap is explained in this video which will become your go-to gimbap making reference in the years to come. Hope you enjoy! 🌶️ INGREDIENTS FOR 8 ROLLS (US cup): • 1 lb fresh spinach: 1/2 tsp fine sea salt, 1 1/2 tsp ground sesame seed, 2 tsp sesame oil • 4 cups shredded carrot (14 oz unpeeled — 12 oz peeled): 2 tbsp vegetable oil, 1/2 tsp fine sea salt • 4 large eggs: 1 tsp granulated sugar, 1/4 tsp fine sea salt, 1/4 tsp msg • 8 strips gimbap pickled radish • 8 oz lean beef: 2 tbsp soy sauce, 2 tbsp granulated sugar, 1/4 tsp freshly ground black pepper, 1/2 tsp garlic powder, 1 tsp sesame oil • 3 cups (21 oz) uncooked medium-grain white rice plus 24 oz water for cooking (or 40 oz cooked medium-grain white rice) • vinegar dressing: 1/4 cup no-sugar-added rice vinegar, 1/4 cup granulated sugar, 2 tsp fine sea salt • 8 gimbap seaweed sheets   🌶️ INGREDIENTS FOR 8 ROLLS (metric): • 454g fresh spinach: 1/2 tsp fine sea salt, 1 1/2 tsp ground sesame seed, 2 tsp sesame oil • 4 cups shredded carrot (397g unpeeled — 340g peeled): 2 tbsp vegetable oil, 1/2 tsp fine sea salt   • 4 large eggs: 1 tsp granulated sugar, 1/4 tsp fine sea salt, 1/4 tsp msg • 8 strips gimbap pickled radish • 227g lean beef: 2 tbsp soy sauce, 2 tbsp granulated sugar, 1/4 tsp freshly ground black pepper, 1/2 tsp garlic powder, 1 tsp sesame oil • 595g uncooked medium-grain white rice plus 710ml water for cooking  (or 1134g cooked medium-grain white rice) • vinegar dressing: 59ml no-sugar-added rice vinegar, 51g granulated sugar, 2 tsp fine sea salt   • 8 gimbap seaweed sheets   ***********************   🌶️ INGREDIENTS FOR 4 ROLLS (US cup): • 8 oz fresh spinach: 1/4 tsp fine sea salt, 1 tsp ground sesame seed, 1 tsp sesame oil • 2 cups shredded carrot (7 oz unpeeled — 6 oz peeled): 1 tbsp vegetable oil, 1/4 tsp fine sea salt • 2 large eggs: 1/2 tsp granulated sugar, 1/8 tsp fine sea salt, 1/8 tsp msg • 4 strips gimbap pickled radish • 4 oz lean beef: 1 tbsp soy sauce, 1 tbsp granulated sugar, 1/8 tsp freshly ground black pepper, 1/4 tsp garlic powder, 1/2 tsp sesame oil • 1 1/2 cups (10.5 oz) uncooked medium-grain white rice plus 12 oz water for cooking (or 20 oz cooked medium-grain white rice) • vinegar dressing: 2 tbsp no-sugar-added rice vinegar, 2 tbsp granulated sugar, 1 tsp fine sea salt • 4 gimbap seaweed sheets   🌶️ INGREDIENTS FOR 4 ROLLS (metric): • 227g fresh spinach: 1/4 tsp fine sea salt, 1 tsp ground sesame seed, 1 tsp sesame oil • 2 cups shredded carrot (198g unpeeled — 170g peeled): 1 tbsp vegetable oil, 1/4 tsp fine sea salt • 2 large eggs: 1/2 tsp granulated sugar, 1/8 tsp fine sea salt, 1/8 tsp msg • 4 strips gimbap pickled radish • 114g lean beef: 1 tbsp soy sauce, 1 tbsp granulated sugar, 1/8 tsp freshly ground black pepper, 1/4 tsp garlic powder, 1/2 tsp sesame oil • 298g uncooked medium-grain white rice plus 355ml water for cooking (or 567g cooked medium-grain white rice) • vinegar dressing: 2 tbsp no-sugar-added rice vinegar, 2 tbsp granulated sugar, 1 tsp fine sea salt • 4 gimbap seaweed sheets   🔎 CHAPTERS: 00:00 Intro 00:35 Ingredients 01:18 Prep spinach 05:07 Cook carrot 09:12 Cook egg 14:52 Pickled radish (Day 2) 16:05 Cook beef 21:35 Soak rice 23:41 Make vinegar dressing 25:15 Cook rice 27:32 Season spinach 29:14 Check on rice 30:40 Season rice 32:42 Rice temperature 33:28 Rolling station ready 36:54 Roll gimbap 41:57 Cut gimbap 42:31 Gimbap paradigm DISCLAIMER: The content used in this video is intended for educational and informational purposes only. All rights to the images, clips, and other materials used belong to this channel’s creator. I do not claim ownership over any third-party content used. ©️2025 Tasty K-hour. All rights reserved.