Recipes & Tips

Grass-fed Beef Kimbap Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Expand your international cooking skills with this fresh and light Korean beef kimbap recipe. Using a delicious base of grilled grass-fed steak, cucumbers, crispy apples, and sweet savory pickled radish for texture and color, this dish is sure to please everyone’s tastebuds.

Tip: Scroll down to watch the recipe video. 


For the Beef:

  • 12 oz New Zealand grass-fed flat iron steak (Tip: look for the Taste Pure Nature Logo)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons grapeseed oil
  • 1 tablespoon sugar
  • 1 tablespoon olive oil

For the Rice:

  • 1 1/2 cups uncooked short grain rice
  • 1 2/3 cups water
  • 1 teaspoon rice vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt

For the Kimbap:

  • 4 sheets roasted gim (nori seaweed sheet)
  • 8 leaves romaine lettuce
  • 4 strips danmuji (Korean yellow pickled radish)
  • 2 Persian cucumbers, deseeded and julienned
  • 1/2 crisp apple, julienned
  • 2 green onions, quartered lengthwise


For the Beef:

  • 1. In a medium-sized bowl, combine the soy sauce, mirin, rice vinegar, grapeseed oil and sugar and stir to dissolve the sugar. Add the steak to a zip-top plastic bag and pour in the sauce. Massage the bag to mix well. Marinate for 1 to 4 hours in the fridge.
  • 2. Remove the marinated steak from the bag and pat dry with paper towels.
  • 3. Heat a pan over medium-high heat and drizzle with olive oil. Sear the steak 30 seconds per side and repeat, until browned. Remove from the pan and let rest for 10 minutes.
  • 4. Slice steak against the grain into 1/2-inch strips.

For the Rice:

  • 5. Add the rice and water to a small pot. Cook, covered, over medium heat until the water starts to boil. Turn down heat to medium-low. Cook for 12 minutes, or until the water is fully absorbed. Once the rice is cooked, rest covered for 10 minutes.
  • 6. To a small bowl, add the rice vinegar, sesame oil, and salt. Stir to dissolve. Gently fluff the rice then drizzle in the vinegar mixture. Cut and fold the rice with a spatula to mix well. Set aside and keep the rice covered so it stays warm.

To Assemble the Kimbap:

  • 7. Lay a piece of gim on a plastic-wrapped sushi mat. Add a quarter of the rice to the gim and using wet fingers, spread evenly, leaving 1-inch uncovered at the top edge.
  • 8. Place 2 small leaves of lettuce about 1-inch above the bottom of the rice. Place a strip of danmuji and an equal amount of julienned cucumbers over the lettuce. Then, top with 2 strips of green onion, julienned apple, and 1-2 strips of steak.
  • 9. Fold the gim over the filling, tucking it under and pulling it towards yourself to tighten the center. Moisten the top section of gim then continue to roll the kimbap. Press down along the seam to seal.
  • 10. Repeat with the remaining ingredients then cut each kimbap into 10 slices.
  • 11. Serve same day at room temperature.
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