Kimbap with Umami Topping Crunchy Garlic

Ingredients (2 servings)

Rice (cooked, warm) 500 g
【A】 Salt 1/2 tsp
Sesame oil 2 tsp
Beef (sliced)
80 g
【B】 Soy sauce 1/2 Tbsp
Sugar 1 tsp
Sesame oil 1 tsp
Garlic (grated) Pinch
Spinach (boiled, 5-cm long pieces) 60 g
Carrot (julienned) 60 g
Cucumber (julienned) 50 g
Pickled radish (7-8 cm strips, 5 mm thick) 40g
Egg (beaten) 2
【C】 Salt Pinch
Sugar 1 tsp
White sesame 1 Tbsp
Vegetable oil 1 Tbsp
Salt Pinch
Sesame oil Pinch
Seaweed sheet (nori) 4 sheets
Sesame oil As needed
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g As needed


  1. In a bowl, combine the cooked rice and 【A】. Let cool to handle.
  2. Slice the beef into 1-cm thick. Marinate the beef in 【B】.
    Put the beef in a pan and cook over medium heat until cooked.
  3. Boil the spinach until bright green and drain. Cut into 5 cm long pieces.
    Cut the carrot into thin strips and boil. Season the spinach and carrot with salt and sesame oil.
  4. Cut the cucumber into thin strips and pickled radish into 7-8 cm long strips, 5 mm thick.
  5. In a bowl, beat the eggs and add 【C】, then whisk together. Heat the oil in a pan and add the egg mixture. Scramble gently.
  6. Divide the rice and vegetables into equal quarters.
  7. Place a seaweed sheet on a sushi rolling mat (or baking sheet).
    Spread a thin layer of rice on top of the seaweed sheet.
    Place the beef and vegetables on the rice in row. Carefully roll the kimbap into a tight log.
    Continue rolling, gently pressing down and squeezing on the bamboo mat until completely closed.
    Remove the mat and brush the kimbap with the sesame oil.
    Repeat with remaining ingredients to make 3 more rolls.
  8. Cut the kimbap into bite-size pieces and place on a plate. Drizzle with S&B Umami Topping Crunchy Garlic generously.

    (Without picked radish will be still good. Imitation crab sticks can be added as ingredient.)